【摘要】 对山西老陈醋酒精发酵、醋酸发酵、熏醅阶段样品中乙偶姻(ACT)和川芎嗪(TMP)含量进行了测定分析。结果表明:乙偶姻最早产生于醋酸发酵阶段,其含量在醋酸发酵和熏醅阶段呈先上升后下降的趋势;川芎嗪最早产生于熏醅阶段,并在此阶段大量富集;熏醅阶段同一批次样品中乙偶姻含量逐渐减少而川芎嗪含量逐渐增多,不同批次样品中川芎嗪含量并不随着乙偶姻含量的增加而增加,初步推测乙偶姻与氨气反应是川芎嗪生成的一种途径,但不是唯一途径。更多还原

【Abstract】 The content of acetoin(ACT)and tetramethylpyrazine(TMP)in Shanxi aged vinegar samples during alcoholic fermentation,acetic acid fermentation and fumigation stage are determined and analyzed.The results show that ACT is firstly produced in the acetic acid fermentation stage,and its content is increased firstly and then decreased during acetic acid fermentation and fumigation stages;TMP is firstly produced in fumigation stage and enriched in large amount at this stage.In the same batch of samples at fumigation stage,the content of ACT is gradually decreased and the content of TMP is gradually increased.However,the content of TMP in different batches of samples does not increase with the increase of ACT content.It is preliminarily speculated that the reaction between ACT and ammonia is one way of TMP formation,but not the only way.更多还原