镇江香醋陈酿过程中主要呈味物质的分析

郑梦林; 田争福; 徐沁怡; 周涛; 王超; 祁勇刚; 余永健; 吕文平; 胡勇

doi:10.13386/j.issn1002-0306.2020050286

镇江香醋陈酿过程中主要呈味物质的分析

Analysis of Main Flavor Substances in Aging of Zhenjiang Aromatic Vinegar

摘要

摘要: 采用高效液相色谱及物质口感活性分析镇江香醋陈酿0~8年过程有机酸与核苷酸含量变化，评价镇江香醋的有机酸和核苷酸风味特征。结果表明：在所有醋样中总有机酸含量为95~114 g/L，乳酸和乙酸为主体有机酸（占总有机酸65%以上）。核苷酸总含量为367~532 mg/L；胞嘧啶核苷酸（CMP）、鸟嘌呤核苷酸（GMP）为主要核苷酸（占总核苷酸75%以上）。蛋白质与氨基酸总量在陈酿过程基本稳定，蛋白质含量为20~27 g/L，氨基酸含量为1.5~2.5 g/L。TAV分析表明，酸感呈味中乙酸呈味最强，苹果酸、酒石酸、琥珀酸呈味效果稍次。核苷酸中，仅GMP有明显呈鲜作用，但弱于琥珀酸。主成分分析表明，陈酿时间与香醋品质密切相关。

Abstract: To evaluate organic acid and nucleotide flavor characteristics for Zhenjiang aromatic vinegar, high performance liquid chromatography(HPLC) and taste activity value(TAV) assay were used to analyze the changes of organic acid and nucleotide contents during the aging process of Zhenjiang aromatic vinegar from 0 to 8 years. The total organic acid content invinegar samples was about 95~114 g/L. Lactic acid and acetic acid are the main organic acids(>65%). The nucleotide content was about 367~532 mg/L in which CMP and GMP(>75%) occupy the majority. The total amount of protein and amino acid were basically stable during the aging process. The protein content was 20~27 g/L and the amino acid content was 1.5~2.5 g/L. TAV analysis showed that acetic acid had the strongest TAV for acid feeling, followed by malic acid, tartaric acid and succinic acid. In nucleotides, only GMP had obviously fresh effect, but its TAV was weaker than that of succinic acid. The principal component analysis showed that the aging time was closely related to the quality of Zhenjiang aromatic vinegar.