丁羽洁,孙红男,马梦梅,木泰华

• 1:新疆农业大学食品科学与药学学院
• 2:中国农业科学院农产品加工研究所

摘要(Abstract)：

该研究以徐紫薯8号为原料，采用红曲霉和酵母菌协同酒精发酵后，使用5株不同醋酸菌发酵制备紫甘薯醋，测定不同醋酸菌发酵紫甘薯醋的理化指标、营养与功能成分、感官特性和抗氧化活性。在此基础上，采用灰色理论关联度分析筛选出适宜紫甘薯醋发酵的醋酸菌菌株。结果表明，不同紫甘薯醋的总酸含量和可溶性无盐固形物含量均符合国家标准的规定(总酸含量≥3.5 g/100 mL,可溶性无盐固形物含量≥0.5 g/100 mL),其中，以醋酸菌CICC20011发酵制备的紫甘薯醋(SPM5)的总酸含量(4.89 g/100 mL)、可溶性无盐固形物含量(2.41 g/100 mL)、氨基酸态氮含量(1.19 g/100 mL)、γ-氨基丁酸含量(1.10μg/mL)、总酚含量(151.63 mg GAE/100 mL)及DPPH自由基清除率(72.46 mg TE/mL)均达到最高。通过灰色理论关联度分析，醋酸菌CICC20011发酵制备的紫甘薯醋(SPM5)的综合评分最高，表明该醋酸菌适宜作为紫甘薯醋的发酵菌株。该研究结果为紫甘薯醋的工业化生产提供了理论指导。

关键词(KeyWords)： 醋酸菌;紫甘薯醋;理化特性;抗氧化活性;感官特性;灰色理论关联度

Abstract:

Keywords:

基金项目(Foundation): 国家甘薯产业技术体系资助(CARS-10)

作者(Author): 丁羽洁,孙红男,马梦梅,木泰华

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