Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar
Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar
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DOI：
10.1016/j.ultsonch.2017.04.020
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发表时间：
2017-11-01
影响因子：
8.4
通讯作者：
Zhao, Shuai
中科院分区：
文献类型：
--
作者：
Wang, Zhenbin;Li, Tingting;Zhao, Shuai
传统上，高质量的醋是通过在桶或瓶中老化来生产的。然而，这些过程非常耗时。为加快镇江香醋的老熟，采用超声波对浸泡后的食醋进行处理。结果表明，陈酿醋的最佳超声功率、时间和乙醇添加量分别为50 W/100 mL、75 min和0.75%（V/V）。在最佳实验条件下，鲜醋的总氨基酸从1082.259 mg/100 mL下降到871.045 mg/100 mL。总酯、醛类和杂环类等挥发性成分含量显著增加。总非挥发性有机酸从202.59 mg/10 mL增加到233.87 mg/10 mL。上述成分的变化均向老陈醋方向发展。将HS-SPME/GC-MS分析数据与主成分分析相结合，确定超声波处理食醋与2-3年自然陈醋相当。研究表明，超声波不仅可以缩短食醋的陈化时间，降低食醋生产成本，而且可以生产出优质食醋。
High-quality vinegars are traditionally produced by aging them in barrels or bottles. However, these processes are very time-consuming. To accelerate of Zhenjiang vinegar maturation, the ultrasound was used to treat the steeped vinegar. Results showed that, the optimum ultrasonic power, time and ethanol addition for aging vinegar were determined to be 50 W/100 mL, 75 min and 0.75% (V/V), respectively. Under the optimum experimental conditions, the total amino acid of fresh vinegar decreased from 1082.259 mg/100 mL to 871.045 mg/100 mL. Several volatile components increased significantly, such as the total esters, aldehydes and heterocyclic. Total non-volatile organic acids increased from 202.59 mg/10 mL to 233.87 mg/10 mL. The changes of above-mentioned components develop towards the direction of mature vinegar. Coupling the HS-SPME/GC-MS analysis data with Principal Components Analysis, ultrasonic treatment vinegar was determined to be equivalent to 2-3 years of natural aged Zhenjiang vinegar. This study has showed that ultrasound is promising not only in shortening the aging time and lowering costs for the vinegar-making industry, but also in producing fine vinegar.