四川不同地区的熟醋及其固态发酵过程中有机酸含量变化分析

Analysis of Changes of Organic Acid Content in Cooked Vinegar and Its Solid State Fermentation Process in Different Areas of Sichuan

为了解不同地区的四川麸醋中有机酸含量差异及其固态发酵过程中有机酸含量变化,采用高效液相色谱对其7种主要的有机酸含量进行测定。结果表明,在四川麸醋固态发酵过程中,乙酸由1.2712 mg/mL升高至3.1214 mg/mL,是含量最高的酸,占总有机酸58.12%。而含量次之的是乳酸,由0.8858 mg/mL升高至1.3216 mg/mL,占总有机酸32.67%,其中乙酸和乳酸变化最为显著,草酸、柠檬酸、酒石酸、柠檬酸和酒石酸变化不明显。对结果进行主成分分析发现,在熟醋中,乳酸对四川麸醋显示了较高的相关性,四川麸醋中乳酸的含量明显高于其它地区熟醋中乳酸的含量,这表明乳酸可以将四川麸醋与其它地域的食醋有效的区分开。在四川麸醋固态发酵过程中,发酵前期3d^10d与乳酸体现了较高的关联性,后期12 d^23 d与乙酸具有较高的相关性。

To understand the difference of organic acid content in cooked vinegar in different regions of Sichuan bran vinegar and the change of organic acid content in solid fermentation process,seven main organic acid contents were determined by high performance liquid chromatography.The results showed that in the solid state fermentation process of Sichuan bran vinegar,acetic acid increased from 1.2712 mg/mL to 3.1214 mg/mL,which was the highest content acid,accounting for 58.12% of total organic acid.The content of lactic acid was increased from 0.8858 mg/mL to 1.3216 mg/mL,accounting for 32.67%of the total organic acids.The changes of acetic acid and lactic acid were the most significant,and the changes of oxalic acid,citric acid,tartaric acid,citric acid and tartaric acid were not obvious.Principal component analysis of the results showed that in cooked vinegar,lactic acid showed a high correlation with Sichuan bran vinegar.The content of lactic acid in Sichuan bran vinegar was significantly higher than that in other regions,indicated that lactic acid can effectively distinguish Sichuan bran vinegar from its regional vinegar.In the solid-state fermentation process of Sichuan bran vinegar,3 to 10 days before fermentation showed a high correlation with lactic acid,and 12 to 23 days later had a high correlation with acetic acid.