CAJ | 학술논문

跟踪山西老陈醋生产线，采集酒精发酵、醋酸发酵、熏醅、淋醋、陈酿等各酿造阶段样品，对其总黄酮含量、酒精含量、总酸含量等指标进行了测定，分析了各指标在山西老陈醋酿造过程中的变化趋势。结果表明：总黄酮在酒精发酵初期即有，但其含量相对较低，随后从醋酸发酵开始，其含量急剧上升，醋酸发酵结束时增加至233．30 mg／100 g，较酒精发酵初期的36．39 mg／100 g增加近7倍，陈酿9个月后其含量增加至874．12 mg／100 g；酒精在酒精发酵第2天即大量生成，酒精发酵结束时含量达到7．0％；总黄酮、总酸在山西老陈醋整个酿造过程中上升趋势显著。
근종산서로진작생산선，채집주정발효、작산발효、훈배、림작、진양등각양조계단양품，대기총황동함량、주정함량、총산함량등지표진행료측정，분석료각지표재산서로진작양조과정중적변화추세。결과표명：총황동재주정발효초기즉유，단기함량상대교저，수후종작산발효개시，기함량급극상승，작산발효결속시증가지233．30 mg／100 g，교주정발효초기적36．39 mg／100 g증가근7배，진양9개월후기함량증가지874．12 mg／100 g；주정재주정발효제2천즉대량생성，주정발효결속시함량체도7．0％；총황동、총산재산서로진작정개양조과정중상승추세현저。
Track the production line of Shanxi mature vinegar,collect samples of each brewing stage, including alcohol fermentation,acetic fermentation,smoking solid-substrate,pouring vinegar and ageing,etc.Determine the total flavones content,alcohol content,total acid content and other indexes,analyze the change trends in the brewing process of Shanxi mature vinegar.The results show that the total flavonoids exist at the beginning of alcoholic fermentation,but the content is relatively low with only 36.39 mg/100 g,and then it has a sharp rise from acetic fermentation.At the end of acetic fermentation,the content of total flavonoids increases to 233.30 mg/100 g,increased nearly seven times,after ageing for nine months,its content increases to 874.12 mg/100 g.On the second day of alcohol fermentation,there is a large amount of alcohol generate,at the end of alcoholic fermentation,the content of alcohol reaches 7 .0%.All over the brewing process of Shanxi mature vinegar,the content of total flavones and total acid rise significantly.