Abstract: The single factor combined response surface method was used to optimize the fermentation conditions of purple sweet potato acetic acid, and the original purple sweet potato vinegar and purple sweet potato pigment added vinegar were obtained by fermentation at the same time. These two kinds of vinegar and purple sweet potato raw materials were analyzed and compared. The optimal conditions for purple sweet potato acetic acid fermentation were: fermentation time 11 days, initial alcohol content 7.35%vol, liquid loading 28%. Under these conditions, the total acid content was 6.92 g/100 g. The content of total acid, total ester, total polyphenol, total flavone, anthocyanin and antioxidant capacity of the added purple sweet potato pigment vinegar were higher than those of the original purple sweet potato vinegar except for the lower content of total sugar and vitamin (P< 0.05). Compared with the active components in raw materials of purple sweet potato, the contents of total polyphenol, total flavone and anthocyanin in raw purple sweet potato vinegar lost 75.59%, 63.63% and 72.75% respectively, and the loss rate decreased 10.34%, 15.61% and 42.93%. And there was no significant difference between the number of volatile components identified in these two purple sweet potato vinegars, but the types were different. However, the extraction process of anthocyanin from purple sweet potato led to the loss of some compounds that contribute to the aroma of vinegar.
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2021, Vol. 47 
