摘要
文章探究了以苹果、山楂及高粱为原料经液态发酵酿造的果粮醋的风味及功能成分。采用GC-MS法和HPLC法测定其挥发性香气和有机酸,以Folin-Ciocalteu法测定其多酚含量,按GB/T 19777-2013的测定方法测定其黄酮含量。结果表明:果粮醋的总酸含量为5.28g/dL,总酯含量为2.81g/dL,黄酮含量为450.74mg/dL,多酚含量为464.73mg/dL;共检测出69种香气物质、8种有机酸,其含量均比单一原料醋高。
Explore the flavor and functional components of fruit and grain vinegar brewed by liquid fermentation using apple,hawthorn and sorghum as the raw materials.The volatile aroma and organic acids are determined by GC-MS and HPLC methods.The polyphenol content is determined by Folin-Ciocalteu method.The flavonoid content is determined according to the method of GB/T19777-2013.The results show that the total acid content is 5.28 g/dL,the total ester content is 2.81 g/dL,the flavonoid content is 450.74 mg/dL,and the polyphenol content is 464.73 mg/dL.A total of 69 aroma substances and 8 organic acids are detected,the content is higher than that of the vinegar with the single raw material.
作者
许艳俊
张海明
郝林
李成刚
药建生
XU Yan-jun;ZHANG Hai-ming;HAO Lin;LI Cheng-gang;YAO Jian-sheng(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;College of Food and Environment,School of Information,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Dengshanjing Brewing Co.,Ltd.,Yuci 030600,China)
出处
《中国调味品》
CAS
北大核心
2019年第3期72-76,83,共6页
China Condiment
基金
山西省晋中市科技重点研发计划(Y172004)
关键词
果粮醋
有机酸
风味物质
黄酮
多酚
fruit and grain vinegar
organic acid
flavor substances
flavonoid
polyphenol
