传统山西老陈醋醋化中生物活性物质动态分析

Dynamic Analysis of Bioactive Substances in the Process of Traditional Vinegar in the Process of Vinegarization of Traditional Processes of Shanxi Old Vinegar

跟踪3条传统工艺山西老陈醋生产线,测定其醋化过程中的醋醅温度、酸度及生物活性物质的变化,探讨生物活性物质的生成机制,为传统山西老陈醋实现标准化生产提供理论依据。结果表明,传统工艺山西老陈醋醋化过程中,醋醅温度在醋化第9天时达到最高(37.5℃)。随着总酸和不挥发酸增长,醋醅中川芎嗪和总黄酮含量逐渐升高。醋化结束时,醋醅酸度达5.94 g/100 g,川芎嗪含量达25.6μg/m L,总黄酮含量达328.5 mg/100 g;黄酮类物质大量形成,是醋化前的3倍。

Tracking three traditional Shanxi old vinegar production lines,the temperature,acidity and bioactive substances in the vinegarization were measured,and the mechanism of bioactive substances,to provide a theoretical basis for the traditional production of traditional Shanxi old vinegar was explored.The results showed that during the traditional process of vinegarization,the temperature reached the highest(37.5℃)on the ninth day of vinegarization.With the gradual increase of total acid and non-volatile acid,the content of ligustrazine and total flavonoids in vinegar grain gradually increased.At the end of vinegaring,the content of acetic acid reached 5.94 g/100 g,the content of ligustrazine reached 25.6μg/mL,and the total flavonoid content was as high as 328.5 mg/100 g.The flavonoids formed in large quantities,which was three times that before vinegarization.