食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 62 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031498

研究报告

山西老陈醋酿造过程四甲基吡嗪形成规律及稳定性研究

  • 王家东 ,
  • 刘丹彤 ,
  • 王馨宇 ,
  • 冯智伟 ,
  • 谢三款 ,
  • 郑宇 ,
  • 何静
展开
  • 1(信阳农林学院 制药工程学院,河南 信阳,464000)
    2(天津科技大学 生物工程学院,食品营养与安全国家重点实验室,天津,300457)
    3(中国食品发酵工业研究院有限公司,北京,100015)
    4(中粮油脂研发中心,天津,300452)
第一作者:硕士,副教授(何静工程师为通信作者,E-mail:hejing@cofco.com)

收稿日期: 2022-03-09

  修回日期: 2022-03-28

  网络出版日期: 2022-09-02

基金资助

国家自然科学基金资助项目(32072203);天津合成生物技术创新能力提升计划项目(TSBICIP-KJGG-016-03);天津市科技计划项目(21ZYJDJC00030)

收起

The formation and stability of tetramethylpyrazine in the brewing process of Shanxi aged vinegar

  • WANG Jiadong ,
  • LIU Dantong ,
  • WANG Xinyu ,
  • FENG Zhiwei ,
  • XIE Sankuan ,
  • ZHENG Yu ,
  • HE Jing
Expand
  • 1(School of Pharmaceutical Engineering Xinyang Agriculture and Forestry University, Xinyang 464000, China)
    2(State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    3(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)
    4(COFCO-Oils R&D Center, Tianjin 300452, China)

Received date: 2022-03-09

  Revised date: 2022-03-28

  Online published: 2022-09-02

Fold

摘要

四甲基吡嗪是山西老陈醋中重要的风味与功能物质之一,该文对山西老陈醋整个酿造过程中四甲基吡嗪变化规律进行了分析。醋酸发酵和熏醅阶段是其含量增加的主要阶段。进一步分析了乙偶姻、双乙酰、铵以及16种氨基酸等四甲基吡嗪主要前体化合物在醋酸发酵阶段的变化规律,重点分析了温度对四甲基吡嗪生成及其稳定性的影响。结果表明,熏醅过程四甲基吡嗪处于生成和降解的动态平衡,高温和乙酸是四甲基吡嗪降解的主要原因。95 ℃熏醅3 d时四甲基吡嗪含量与85 ℃和105 ℃条件下熏醅相比分别提高30%和17%,总酯含量提高9%和10%,并且增加了酯类、酮类、醛类和杂环类风味物质相对含量,总酸、还原糖和氨基态氮等指标无显著差异,说明95 ℃熏醅温度更有利于四甲基吡嗪等风味物质的积累。

关键词： 四甲基吡嗪; 乙偶姻; 山西老陈醋; 稳定性; 香气轮

本文引用格式

王家东 , 刘丹彤 , 王馨宇 , 冯智伟 , 谢三款 , 郑宇 , 何静 . 山西老陈醋酿造过程四甲基吡嗪形成规律及稳定性研究[J]. 食品与发酵工业, 2022 , 48(15) : 62 -68 . DOI: 10.13995/j.cnki.11-1802/ts.031498

Abstract

Tetramethylpyrazine (TMP) is one of the important flavor and functional substances in Shanxi aged vinegar (SAV). In this paper, the formation of TMP in the whole brewing process of SAV was analyzed. The results showed that TMP mainly accumulated in the stages of acetic acid fermentation and fumigation. Therefore, the changes of precursors for TMP formation, including acetoin, diacetyl, ammonium nitrogen, and amino acids, were analyzed. In particular, the effect of temperature on the formation and stability of TMP was investigated. The results showed that TMP was in a dynamic balance between formation and degradation in the fumigation process, which was mainly affected by temperature and acidity. When compared with those fumigated at 85 and 105 ℃, the TMP concentration in Cupei fumigated at 95 ℃ for 3 d increased by 30% and 17%, and the total ester concentration increased by 9% and 10%, respectively. The relative concentrations of esters, ketones, aldehydes, and heterocyclic flavor substances were also increased. There were no significant differences in total acid, reducing sugar, and amino nitrogen when fumigated under there different temperatures. Those results indicated that fumigation under 95 ℃ contributed to the accumulation of TMP and the other flavor compounds.

Key words： tetramethylpyrazine; acetoin; Shanxi aged vinegar; stability; aroma wheel

参考文献

[1] NIE Z Q, ZHENG Y, DU H F, et al.Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar[J].Food Microbiology, 2015, 47:62-68.
[2] WU L H, LU Z M, ZHANG X J, et al.Metagenomics reveals flavour metabolic network of cereal vinegar microbiota[J].Food Microbiology, 2017, 62:23-31.
[3] LU Z M, XU W, YU N H, et al.Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction[J].International Journal of Food Science & Technology, 2011, 46(7):1 508-1 514.
[4] XIE S K, SONG J, FAN B Q, et al.Elucidation and regulation of polyphenols in the smoking process of Shanxi aged vinegar[J].Foods (Basel, Switzerland), 2021, 10(7):1518.
[5] 杨宇霞, 李慧, 王争争, 等.山西老陈醋发酵和熏醅过程中有机酸的变化分析[J].中国调味品, 2020, 45(9):95-98.
YANG Y X, LI H, WANG Z Z, et al.Analysis on the changes of organic acids in the fermentation and fumigation of Shanxi aged vinegar[J].China Condiment, 2020, 45(9):95-98.
[6] 王修宁, 韩丽, 张浩, 等.食醋氨基酸指纹图谱的建立及特征分析[J].理化检验-化学分册, 2016, 52(9):1 095-1 099.
WANG X N, HAN L, ZHANG H, et al.Institution of fingerprint of amino acids of table vinegar and its application to characterization of table vinegar[J].Physical Testing and Chemical Analysis (Part B:Chemical Analysis), 2016, 52(9):1 095-1 099.
[7] WU Y F, XIA M L, ZHANG X F, et al.Unraveling the metabolic network of organic acids in solid-state fermentation of Chinese cereal vinegar[J].Food Science & Nutrition, 2021, 9(8):4 375-4 384.
[8] 王佳丽, 朗繁繁, 陈旭峰, 等.山西老陈醋高产糖化酶霉菌的筛选、鉴定及产酶条件优化[J].中国酿造, 2019, 38(4):100-105.
WANG J L, LANG F F, CHEN X F, et al.Screening and identification of mold with high-yield saccharifying enzyme from Shanxi mature vinegar and optimization of enzyme production conditions[J].China Brewing, 2019, 38(4):100-105.
[9] CHEN J, XING X Y, FENG Z H, et al.Screening and aroma characteristics of ester-producing yeasts as starter cultures for Shanxi aged vinegar[J].食品科学, 2019, 40(16):144-151.
CHEN J, XING X Y, FENG Z H, et al.Screening and aroma characteristics of ester-producing yeasts as starter cultures for Shanxi aged vinegar[J].Food Science, 2019, 40(16):144-151.
[10] 吴建峰. 白酒中四甲基吡嗪全程代谢机理研究[D].无锡:江南大学, 2013.
WU J F.Study on the biosynthesis mechanism of Tetra-methylpyrazine during the Chinese liquor brewing[D].Wuxi:Jiangnan University, 2013.
[11] XIAO Z B, DAI S P, NIU Y W, et al.Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis[J].Journal of Food Science, 2011, 76(8):C1125-C1135.
[12] APROTOSOAIE A C, LUCA S V, MIRON A.Flavor chemistry of cocoa and cocoa products—an overview[J].Comprehensive Reviews in Food Science and Food Safety, 2016, 15(1):73-91.
[13] 张颖, 李霄霄, 李景辉, 等.高产四甲基吡嗪芽孢杆菌的筛选及其对酱香型白酒堆积过程的影响[J].食品工业科技, 2022, 43(2):142-149.
ZHANG Y, LI X X, LI J H, et al.Screening of high-yielding tetramethylpyrazine Bacillus and its effect on the accumulation process of Maotai-flavor liquor[J].Science and Technology of Food Industry, 2022, 43(2):142-149.
[14] ZHANG W Q, SI G R, LI J L, et al.Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process[J].Journal of the Institute of Brewing, 2019, 125(1):155-161.
[15] 刘娜. 镇江香醋醋酸发酵过程川芎嗪前体的生物合成途径研究[D].无锡:江南大学, 2016.
LIU N.Biosynthesis of tetramethylpyrazine precursors in the acetic acid fermentation of Zhenjiang aromatic vinegar[D].Wuxi:Jiangnan University, 2016.
[16] SHU C K.Pyrazine formation from amino acids and reducing sugars, a pathway other than strecker degradation[J].Journal of Agricultural and Food Chemistry, 1998, 46(4):1 515-1 517.
[17] 王丽娟. 产乙偶姻功能微生物群落的分离及其在食醋酿造中的应用[D].无锡:江南大学, 2018.
WANG L J.Isolation of acetoin-producing microbial community in vinegar Pei and its application in vinegar brewing process[D].Wuxi:Jiangnan University, 2018.
[18] XIAO Z J, LU J R.Strategies for enhancing fermentative production of acetoin:A review[J].Biotechnology Advances, 2014, 32(2):492-503.
[19] LU Z M, LIU N, WANG L J, et al.Elucidating and regulating the acetoin production role of microbial functional groups in multi species acetic acid fermentation[J].Applied and Environmental Microbiology, 2016, 82(19):5 860-5 868.
[20] RENNA M C, NAJIMUDIN N, WINIK L R, et al.Regulation of the Bacillus subtilis alsS, alsD, and alsR genes involved in post-exponential-phase production of acetoin[J].Journal of Bacteriology, 1993, 175(12):3 863-3 875.
[21] FRÄDRICH C, MARCH A, FIEGE K, et al.The transcription factor AlsR binds and regulates the promoter of the alsSD operon responsible for acetoin formation in Bacillus subtilis[J].Journal of Bacteriology, 2012, 194(5):1 100-1 112.
[22] MAESTRI O, JOSET F.Regulation by external pH and stationary growth phase of the acetolactate synthase from Synechocystis PCC6803[J].Molecular Microbiology, 2000, 37(4):828-838.
[23] XIAO Z J, LU J R.Generation of acetoin and its derivatives in foods[J].Journal of Agricultural and Food Chemistry, 2014, 62(28):6 487-6 497.
[24] XIAO Z J, ZHAO L, TIAN L, et al.GC-FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium[J].Food Chemistry, 2018, 239:726-732.
[25] XIE S K, ZHAO C M, FAN B Q, et al.Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress[J].Food Microbiology, 2021, 95:103684.
[26] HAIDER SHIPAR M A.Formation of pyrazines in dihydroxyacetone and glycine Maillard reaction:A computational study[J].Food Chemistry, 2006, 98(3):403-415.
[27] JALBOUT A F, SHIPAR M A H.Formation of pyrazines in hydroxyacetaldehyde and Glycine nonenzymatic browning Maillard reaction:A computational study[J].Food Chemistry, 2007, 103(4):1 208-1 216.
[28] 郑宇, 赵翠梅, 吴亚楠, 等.山西老陈醋风味物质组成特征及风味轮分析[J].食品科学技术学报, 2019, 37(4):24-34.
ZHENG Y, ZHAO C M, WU Y N, et al.Composition of characteristic flavor components and analysis of flavor wheel for Shanxi aged vinegar[J].Journal of Food Science and Technology, 2019, 37(4):24-34.
[29] 李江涌, 王如福, 焦玉双.山西老陈醋熏醅前后香气成分的变化分析[J].中国酿造, 2016, 35(9):47-50.
LI J Y, WANG R F, JIAO Y S.Changes of aroma components in Shanxi aged vinegar during fumigation process[J].China Brewing, 2016, 35(9):47-50.
[30] 孙宗保, 赵杰文, 邹小波, 等.镇江香醋特征香气成分加工过程中的变化和形成机理分析[J].中国食品学报, 2010, 10(3):120-127.
SUN Z B, ZHAO J W, ZOU X B, et al.Changes of characteristic aroma component in Zhenjiang fragrance vinegar during processing and analysis of their formation mechanism[J].Journal of Chinese Institute of Food Science and Technology, 2010, 10(3):120-127.
[31] 王宗敏. 镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡:江南大学, 2016.
WANG Z M.Correlation between structural shifts of microbiota and compositions of flavors during the stage of acetic acid fermentation of Zhenjiang aromatic vinegar[D].Wuxi:Jiangnan University, 2016.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司