| 紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析 |
| |
| 引用本文： | 范龚健,龚小峰,杨振东,顾振新.紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析[J].南京农业大学学报,2009,32(4). |
| |
| 作者姓名： | 范龚健 龚小峰 杨振东 顾振新 |
| |
| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏 南京,210095 |
| |
| 基金项目： | 江苏省教育厅普通高校研究生创新计划项目 |
| |
| 摘 要： | 以紫玉米为原料,采用液态发酵法进行紫玉米醋的发酵.研究了醋酸发酵过程中色泽和花色苷含量变化,采用HPLC-MS方法分析了紫玉米醋花色苷组分.结果表明:紫玉米醋在发酵过程中明度(L·)和彩度(C·)下降,色角(h°)增大.醋酸发酵结束时,发酵液中总花色苷含量达到6370 μg·mL-1.采用醋酸发酵后制备的紫玉米醋中主要花色苷为矢车菊-3-葡萄糖、天竺葵-3-葡萄糖和芍药-3-葡萄糖.
|
| 关 键 词： | 紫玉米 醋酸 发酵 色泽 花色苷 |
Color changes and anthocyanins component of purple corn vinegar during acetic fermentation |
| |
| FAN Gong-jian,GONG Xiao-feng,YANG Zhen-dong,GU Zhen-xin.Color changes and anthocyanins component of purple corn vinegar during acetic fermentation[J].Journal of Nanjing Agricultural University,2009,32(4). |
| |
| Authors: | FAN Gong-jian GONG Xiao-feng YANG Zhen-dong GU Zhen-xin |
| |
| Abstract: | Purple corn was used for the submerged fermentation of vinegar in this paper. And color changes and anthocyanins components of purple corn vinegar during acetic fermentation were investigated. HPLC-MS method was used to analyse the anthocyanins component in purple corn vinegar. The results indicated that during acetic fermentation, the lightness ( L ~* ) and chroma ( C~* ) of purple com vinegar decreased, while the hue ( h° increased. At the end of acetic fermentation, the total anthocyanin content reached 63. 70 μg·mL~(-1). The main anthocyanins in purple corn vinegar were characterized as cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside. |
| |
| Keywords: | purple corn vinegar fermentation color anthocyanins |
| 本文献已被 万方数据 等数据库收录！ |
|
