山西老陈醋熏醅阶段风味物质的动态变化

Dynamic Changes of Flavor Substances of Shanxi Aged Vinegar During Fumigation Process

跟踪检测山西老陈醋熏醅阶段的常规成分及有机酸、功能成分等风味物质,分析其动态变化,并对各成分进行主成分分析。结果表明,川芎嗪产生于熏醅第2天,除还原糖、氨基酸态氮及乙偶姻外,其余各成分在熏醅阶段总体呈上升趋势;乳酸和乙酸是山西老陈醋熏醅阶段的主体有机酸,约占总有机酸含量的90%;前4个主成分代表了熏醅阶段各成分82.593%的信息,根据各主成分的贡献率,对山西老陈醋熏醅阶段影响较大的风味物质依次为总酯、川芎嗪、α-酮戊二酸、苹果酸、乙酸。

The conventional components,organic acids,functional components and other flavor substances of Shanxi aged vinegar during fumigation process are detected and their dynamic changes are analyzed,and then principal component analysis is carried out on each component.The results show that ligustrazine is produced on the second day of fumigation.Except for reducing sugar,amino acid nitrogen and acetoin,other components show an overall rising trend in the fumigation stage;lactic acid and acetic acid are the main organic acids in the fumigation stage of Shanxi aged vinegar,accounting for about 90%of the total organic acids.The frontal four main components represent 82.593%information of each component in the fumigation stage.According to the contribution rate of each component,the flavor substances that have a great influence on the fumigation stage of Shanxi aged vinegar are total ester,ligustrazine,α-ketoglutaric acid,malic acid and acetic acid.