山西老陈醋酿造过程中川芎嗪的分析测定

The Analysis and Determination of Ligustrazine in Brewing Process of Shanxi Aged Vinegar

采用高效液相色谱法对山西老陈醋特征指标川芎嗪在老陈醋生产过程中的含量进行测定,分析川芎嗪在山西老陈醋酿造过程中的生成规律。结果表明:川芎嗪最早产生于醋酸发酵阶段,并随发酵时间缓慢增加,且含量极低;在熏醅阶段,其含量不断增加并呈现持续升高的趋势;在陈酿阶段,随着陈放时间的增加其含量也稳定升高。

In this paper,ligustrazine as the characteristic component in Shanxi aged vinegar is analyzed using high performance liquid chromatography,the content of ligustrazine during the brewing process of Shanxi aged vinegar is measured.It turns out that the very little ligustrazine firstly appears during the acetic acid fermentation stage and slowly increases with the fermentation days.In the smoking solidsubstrate fermentation process,the content of ligustrazine increases and has a tendency of sustained rise.In aging stage,the content of ligustrazine increases steadily as the time goes on.