不同陈酿年份市售山西老陈醋理化指标、风味和功能成分的比较

Comparison of physiochemical indexes,flavor and functional components of commercial Shanxi aged vinegar with different aging years

为了比较市售山西老陈醋(SAV)的品质差异,对不同陈酿年份山西老陈醋样品(陈酿1年(SAV1-1~SAV1-3)、陈酿3年(SAV3-1~SAV3-3)、陈酿5年(SAV5-1~SAV5-3)、陈酿6年(SAV6-1~SAV6-3)、陈酿8年(SAV8-1~SAV8-3)、陈酿10年(SAV10-1~SAV10-3))的理化指标、风味及功能物质进行检测。结果表明,陈酿年份越高,山西老陈醋中的pH、总酸、总酯、还原糖、可溶性固形物、氨基酸态氮、有机酸、大部分氨基酸及总多酚、总黄酮、川芎嗪和乙偶姻等功能物质含量越高,陈酿10年SAV的总酸、总酯、还原糖及氨基酸态氮平均含量最高,分别为8.40 g/100 mL、3.64 g/100 mL、3.91 g/100 mL、0.54 g/100 mL,其中有12种氨基酸的平均含量>0.5 mg/mL,SAV10-2样品中有机酸总量最高,为7.02 g/100 mL。总多酚、总黄酮、川芎嗪均在陈酿8年的醋样中平均含量最高,分别为197.96 mg/100 mL、172.04 mg/100 g、96.89 mg/L。

In order to compare the quality differences of commercial Shanxi aged vinegar(SAV),the physiochemical indexes,flavor and functional substances of Shanxi aged vinegar samples with different aging years(1 year(SAV1-1-SAV1-3),3 years(SAV3-1-SAV3-3),5 years(SAV5-1-SAV5-3),6 years(SAV6-1,SAV6-2,SAV6-3),8 years(SAV8-1,SAV8-2,SAV8-3),10 years(SAV10-1-SAV10-3))were detected.The results showed that the higher the aging years,the higher the pH,contents of total acid,total ester,reducing sugar,soluble solids,amino acid nitrogen,organic acid,most amino acids and functional substances including total polyphenols,total flavonoids,tetramethylpyrazine and acetoin in Shanxi aged vinegar.The average contents of total acid,total ester,reducing sugar and amino acid nitrogen in SAV aged for 10 years were the highest,which were 8.40 g/100 ml,3.64 g/100 ml,3.91 g/100 ml and 0.54 g/100 ml,respectively.Among them,the average content of 12 kinds of amino acids exceeds 0.5 mg/ml.The total content of organic acids in SAV10-2 sample was the highest,which was 7.02 g/100 ml.The average contents of total polyphenols,total flavonoids and tetramethylpyrazine in vinegar samples aged for 8 years were the highest,which were 197.96 mg/100 ml,172.04 mg/100 g and 96.89 mg/L,respectively.