Determination and Analysis of Basic Components in Yongchun Aged Vinegar at Different Brewing Stages
The basic physicochemical components and functional components of vinegar fermented with original strains and vinegar fermented with new strains at different brewing stages are studied and analyzed to master the material evolution rule in the brewing process of aged vinegar.The results show that the composition of organic acids and types of amino acids are different during the fermentation of different aged vinegar.The total content of amino acids of the vinegar fermented with original strains shows a trend of increasing firstly and then stabilizing with the increase of brewing time.The total content of amino acids of functional aged vinegar is higher than that of ordinary aged vinegar.The highest total content of amino acids of functional aged vinegar is 1.23 g/100 g and the highest total content of amono acids of ordinary aged vinegar is 0.98 g/100 g.Lovastatin and its acidic compounds are not detected in ordinary aged vinegar,but 1.6 µg/mL of ester lovastatin and 1.6 μg/mL of acidic lovastatin are detected in functional aged vinegar.The content of tetramethylpyrazine in ordinary aged vinegar increases gradually with the increase of aging year,and the content of tetramethylpyrazine(1.382 μg/mL)in functional aged vinegar is lower than that in ordinary aged vinegar.There is no significant difference in the content of γ-aminobutyric acid between functional aged vinegar and ordinary aged vinegar.
NETL
NSTL
万方数据
