陈酿温度和乙偶姻含量对镇江香醋川芎嗪含量变化的影响

Effects of Aging Temperature and Acetoin Content on the Content of Ligustrazine in Zhenjiang Aromatic Vinegar

研究陈酿温度和初始乙偶姻含量对镇江香醋陈酿过程中川芎嗪含量的影响,探讨川芎嗪的形成机制。结果表明,在1年陈酿时间内,镇江香醋川芎嗪含量不断增加且变化规律符合Logistic方程,川芎嗪生成速率先快速提升后趋于稳定。陈酿温度的升高(20~50℃)和初始乙偶姻含量的增加(240~2400 mg/L)均能提高镇江香醋陈酿过程中川芎嗪的含量和生成速率,缩短陈酿前期川芎嗪生成速率达到稳定所需的时间,且陈酿温度和初始乙偶姻含量对川芎嗪的形成具有显著的交互作用(P<0.001)。研究结果证实了乙偶姻是影响镇江香醋陈酿过程中川芎嗪形成的重要底物之一,且该转化过程受温度的影响。该研究为解析传统食醋陈酿机理奠定了研究基础。

The effects of aging temperature and initial acetoin content on the content of ligustrazine during the aging process of Zhenjiang aromatic vinegar are studied,and the formation mechanism of ligustrazine is discussed.The results show that the content of ligustrazine in Zhenjiang aromatic vinegar increases continuously during the one-year aging period,and the change law is in line with the Logistic equation.The formation rate of ligustrazine increases rapidly firstly and then tends to be stable.Increasing the aging temperature(20~50℃)and the initial acetoin content(240~2400 mg/L)could both increase the content and formation rate of ligustrazine in Zhenjiang aromatic vinegar,and shorten the time required for the formation rate to reach stability in the early aging period.The aging temperature and initial acetoin content have significant interaction effect on ligustrazine formation(P<0.001).Through the research results,it is confirmed that acetoin is one of the important substrates affecting the formation of ligustrazine in Zhenjiang aromatic vinegar aging process,and the transformation process is affected by temperature.This study has laid a research foundation for elucidating the aging mechanism of traditional vinegar.