【摘要】 以高产棕色素的葡糖杆菌(Gluconobacter sp.)FBFS 82菌株发酵柑橘汁,生产棕褐色的色素发酵液,然后与液态发酵的原醋进行调配,制成酸度为5 g/100 mL、色素发酵液含量分别为10%、15%、20%和25%的蜜柑醋(分别以A、B、C和D表示)。对蜜柑醋的理化指标、色泽稳定性、游离氨基酸以及挥发性成分进行分析。结果表明,蜜柑醋色泽鲜亮,自然环境下存放至60 d其色素无明显变化。蜜柑醋A和C均检测到18种氨基酸,包括8种必需氨基酸和具有生理功能的γ-氨基丁酸((182.27±8.68)mg/100 mL,(383.19±8.27)mg/100 mL)。从蜜柑醋A和C中分别鉴定出51种和60种挥发性成分,包括酯类、酸类、醇类、醛类、酮类、酚类及其他类。更多还原

【Abstract】 The citrus juice was fermented by Gluconobacter sp. FBFS 82 with high yield brown pigment ability to produce brown pigment fermentation broth, then it was mixed with liquid-state fermented raw vinegar to produce citrus vinegar with acidity 5 g/100 mL and pigment fermentation broth content 10%, 15%, 20% and 25%, respectively(sample A, B, C and D). The physical and chemical indicators, color stability, free amino acids, and volatile flavor compounds of citrus vinegar were analyzed. The results showed that the color of citrus vinegar with bright color did not show obvious change after storage 60 d in nature environment. 18 kinds of amino acids were detected in both citrus vinegar A and C, including 8 kinds of essential amino acids(182.27±8.68) mg/100 ml and γ-aminobutyric acid(383.19±8.27) mg/100 ml with physiological functions. A total of 51 and 60 volatile compounds were identified from citrus vinegar A and C, respectively, including esters, acids, alcohols, aldehydes, ketones, phenols, and other substances.更多还原