红枣醋发酵工艺响应面优化及其化学成分分析

Response Surface Optimization of Jujube Vinegar Fermentation Techniques and Its Chemical Components Analysis

以红枣为试材,采用响应面分析法(RSM)对红枣醋发酵工艺进行优化。在单因素试验的基础上,选取了影响醋酸发酵量的3个关键因素(发酵温度、醋酸菌接种量和酒精度)进行三因素三水平的Box-Behnken试验设计。通过RSM建立了响应值(醋酸发酵量)与各影响因素之间的回归方程,并获得了枣醋的最优发酵工艺条件。结果表明:发酵温度28℃、醋酸菌接种量12%、酒糖度8%条件下醋酸发酵量预测值为0.54g·L^(-1)。对自酿枣醋和商品枣醋进行气相质谱(GC/MS)分析,结果检测出66种化学成分,其中乙酸是主要成分,另外发现随着陈酿时间的延长,枣醋中的酯类成分含量增加,而酸类成分含量有所下降,香味更浓。

Jujube was used as test material,the response surface methodology（RSM）was used for optimizing jujube vinegar fermentation technology.On the basis of single-factor test,three key factors（fermentation temperature,inoculation amount of acetic acid bacteria,alcohol content）which affected acetic acid fermentation were selected for 3-factor-3-levels Box-Behnken experiment design.By RSM,regression equation between response value（acetic acid fermentation content）and every factor was established.Optimization technology parameters of acetic acid fermentation was obtained.The results showed that fermentation temperature 28 ℃,inoculation amount of acetic acid bacteria 12%,alcohol content 8%,under the condition,predictive value of acetic acid fermentation content was 0.54 g·L^-1.GC/MS analysis detect 66 chemical components in our jujube vinegar and commercial jujube vinegar.Among them,acetic acid was major component.In addition,with the aging time extension,ester composition content increased in jujube vinegar,while acid component content decreased,and the fragrance smell was stronger.