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食品与发酵工业  2020, Vol. 46 Issue (7): 75-82    DOI: 10.13995/j.cnki.11-1802/ts.022825
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
镇江香醋陈酿过程中温度和氧气对挥发性风味物质的影响
简东振1,2, 周志磊1,3, 巩敏1,3, 蒋彰1,2, 朱胜虎4, 李信4, 韩笑1,3, 聂旭东4, 毛健1,3,5*
1(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122);
2(江南大学 生物工程学院,江苏 无锡,214122);
3(江南大学 食品学院,江苏 无锡,214122);
4(江苏恒顺醋业股份有限公司,江苏 镇江,212043);
5(国家黄酒工程技术研究中心,浙江 绍兴, 31200)
Study on the effect of temperature and oxygen on volatile flavor compounds of Zhenjiang aromatic vinegar during aging
JIAN Dongzhen1,2, ZHOU Zhilei1,3, GONG Min1,3, JIANG Zhang1,2, ZHU Shenghu4, LI Xin4, HAN Xiao1,3, NIE Xudong4, MAO Jian1,3,5*
1(National Engineering Laboratory for Cereal Fermentation Technology(Jiangnan University), Wuxi 214122, China);
2(School of Biotechnology, Jiangnan University, Wuxi 214122, China);
3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China);
4(Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, China);
5(National Engineering Research Center for Huangjiu, Shaoxing 312000, China)
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摘要 为了探究主要贮存环境因素——温度和氧气对镇江香醋陈酿过程中挥发性风味物质的影响,采用固相萃取和顶空-顶空固相微萃取法结合气相色谱-质谱联用仪对不同模拟陈酿条件下的镇江香醋中香气成分进行检测,并通过主成分分析和正交偏最小二乘法判别法对结果进行分析。结果表明:共定量66种挥发性风味物质,随着陈酿时间延长,多种风味物质含量变化明显,尤其是杂环类物质受影响较大。5-羟甲基糠醛、糠醛、3-羟基-2-丁酮、2,3-丁二酮、乳酸乙酯等物质受温度影响变化较大,而氧气能明显影响2,3-丁二酮、异丁醛、异戊醛、苯甲醛、异丁酸、异戊酸、糠醛、异戊醇和3-甲硫基丙醇的含量变化。该研究分析了温度和氧气对镇江香醋陈酿过程中风味物质的影响规律,同时发现在食醋陈酿过程中温度和氧气对风味物质的产生有协同作用。
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简东振
周志磊
巩敏
蒋彰
朱胜虎
李信
韩笑
聂旭东
毛健
关键词:  镇江香醋  温度  氧气  风味物质  协同作用  陈酿    
Abstract: Temperature and oxygen are critical factors for aging of Zhenjiang aromatic vinegar. Their effects on volatile flavor compounds were analysed. Solid-phase extraction (SPE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were employed and the volatile flavor compounds in Zhenjiang aromatic vinegars were identified and quantitated under different temperature and oxygen conditions. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were then performed and the results were analyzed. 66 aromatic compounds were quantitated. The concentrations of many volatile flavor compounds changed evidentlywithextendedaging,especially that of the heterocyclic compounds. Compounds such as 5-(hydroxymethyl) furan-2-carbaldehyde, furfural, 3-hydroxy-2-butanone, 2,3-butanedione, and ethyl lactate, were considerably affected by temperature. Oxygen was found to significantly affect the concentrations of 2,3-butanedione, 2-methyl-1-propanal, 3-methylbutanal, benzaldehyde, 2-methylpropanoic acid, 3-methylbutanoic acid, furfural, isopentyl alcohol, and 3-(methylthio)-1-propanol. This study clarified the effects of temperature and oxygen on the volatile flavor compounds in Zhenjiang aromatic vinegar during aging, and found that temperature and oxygen had a synergistic effect on the formation of its flavor compounds.
Key words:  Zhenjiang aromatic vinegar    temperature    oxygen    volatile flavor compounds    synergistic effect    aging
收稿日期:  2019-11-18                出版日期:  2020-04-15      发布日期:  2020-05-19      期的出版日期:  2020-04-15
基金资助: 国家重点研发计划项目(2018YFD0400401,2016YFD0400504);国家自然科学基金面上项目(31771968,31571823);国家轻工技术与工程一流学科自主课题(LITE2018-13)
作者简介:  硕士研究生(毛健教授为通讯作者,E-mail:maojian@jiangnan.edu.cn)
引用本文:    
简东振,周志磊,巩敏,等. 镇江香醋陈酿过程中温度和氧气对挥发性风味物质的影响[J]. 食品与发酵工业, 2020, 46(7): 75-82.
JIAN Dongzhen,ZHOU Zhilei,GONG Min,et al. Study on the effect of temperature and oxygen on volatile flavor compounds of Zhenjiang aromatic vinegar during aging[J]. Food and Fermentation Industries, 2020, 46(7): 75-82.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022825  或          http://sf1970.cnif.cn/CN/Y2020/V46/I7/75
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