王淋,刘源,王惠,石学梅,王宪斌,潘丽娜,王跃

• 1:四川元景达食品有限公司
• 2:泸州老窖集团有限责任公司

摘要(Abstract)：

以晒醅1～5年的护国陈醋原液为对象，通过测定理化指标、功能性成分、氨基酸、挥发性风味物质，结合HS-SPME-GC-MS技术与气味活度值分析，探究晒醅时间对食醋品质的影响。结果显示，理化指标中总酸和不挥发酸的含量在晒醅4年时达最高，第5年时略降；可溶性无盐固形物含量持续增加，5年时达(23.55±0.55) g/100 mL。功能性成分上，总酚和总黄酮的含量逐年上升，5年时分别达(12.93±0.11) mg/100 mL和(164.29±6.61) mg/100 g。随着晒醅时间的延长，氨基酸中鲜味氨基酸占比最高。挥发性风味物质中，5年时样品中检测出1 771种风味化合物，总相对含量最高(380.42μg/g),酯类、醛类、萜类、杂环类化合物为主要贡献者，赋予其复合风味。研究表明，延长晒醅时间可提升食醋的品质、功能性成分和风味复杂度，为食醋品质提升和新产品开发提供理论参考。

关键词(KeyWords)： 食醋;晒醅时间;理化品质;功能性成分;风味物质

Abstract:

Keywords:

基金项目(Foundation): 泸州市科技计划项目“川南麸醋发酵工艺机制解析与关键技术研究(重点)”(2024SYF190)

作者(Author): 王淋,刘源,王惠,石学梅,王宪斌,潘丽娜,王跃

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