Xiao Zijun, Zhao Ling, Tian Li, Wang Linhui, Zhao Jing-Yi
Center for Bioengineering and Biotechnology, State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao 266580, China.
Food Chem. 2018 Jan 15;239:726-732. doi: 10.1016/j.foodchem.2017.07.015. Epub 2017 Jul 5.
2,3,5,6-Tetramethylpyrazine (TMP) is an important health functional composition in vinegars, but there are controversial viewpoints about its formation mechanism and scarce relevant records on TMP content enhancement in vinegar products. In this study, a simple and accurate solvent extraction coupled with GC-FID method was developed for the simultaneous determination of TMP and acetoin in vinegars and 137 worldwide samples were analyzed. Meanwhile, the ammonium contents of all the vinegar samples were determined using the salicylate method. By nonlinear surface fitting, the concentrations of TMP in vinegars were found to follow second-order polynomial models of acetoin and ammonium concentrations. By isotopic tracing using C labelled acetoin and N ammonium, acetoin and ammonium were deduced to be the precursors of TMP in vinegars.
2,3,5,6-四甲基吡嗪（TMP）是食醋中一种重要的健康功能成分，但关于其形成机制存在争议观点，且关于食醋产品中TMP含量提高的相关记录稀少。本研究建立了一种简单准确的溶剂萃取结合气相色谱-火焰离子化检测法，用于同时测定食醋中的TMP和乙偶姻，并分析了137个来自世界各地的样品。同时，采用水杨酸法测定了所有食醋样品中的铵含量。通过非线性表面拟合发现，食醋中TMP的浓度符合乙偶姻和铵浓度的二阶多项式模型。通过使用碳标记的乙偶姻和氮铵进行同位素示踪，推断出乙偶姻和铵是食醋中TMP的前体。
