State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Molecules. 2019 Oct 31;24(21):3935. doi: 10.3390/molecules24213935.
Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In addition, the correlation between phenolic compound contents and antioxidant activities was investigated during the aging process (AP) of ZAV. The results showed that total acids, non-volatile acids, and amino nitrogen increased gradually during the brewing process. Reducing sugar decreased sharply at the early fermentation stage and then increased during the AP. Meanwhile, TPC, TFC, and TAA kept a very low level at the stage of alcohol fermentation (AF), and increased to the highest level at the sixth year of the AP. TAA has a high positive correlation with TPC and TFC during the brewing process of ZAV. In addition, the contents of -hydroxybenzoic acid, vanillic acid, and catechin were higher than other phenolic compounds and reached the highest level at the sixth year of the AP, and were the main composition of phenolic compounds during the AP. Moreover, gallic acid, ferulic acid, and sinapic acid had the higher contribution at the early stage of the AP, and then declined to a lower level. Catechin, vanillic acid, and syringic acid had a higher contribution during the AP. These findings would be helpful in controlling the quality of vinegar and improving its functional properties.
镇江香醋（ZAV）是一种在世界范围内流行的传统发酵食品。在这项研究中，我们评估了镇江香醋酿造过程中理化性质、总酚含量（TPC）、总黄酮含量（TFC）和总抗氧化活性（TAA）的变化。此外，我们还研究了镇江香醋陈酿过程中（AP）酚类化合物含量与抗氧化活性之间的相关性。结果表明，在酿造过程中，总酸、非挥发性酸和氨基酸氮逐渐增加。还原糖在发酵早期急剧下降，然后在 AP 期间增加。同时，TPC、TFC 和 TAA 在酒精发酵（AF）阶段处于非常低的水平，并在 AP 的第六年达到最高水平。TAA 与 ZAV 酿造过程中的 TPC 和 TFC 呈高度正相关。此外，-羟基苯甲酸、香草酸和儿茶素的含量高于其他酚类化合物，在 AP 的第六年达到最高水平，是 AP 期间酚类化合物的主要成分。此外，没食子酸、阿魏酸和丁香酸在 AP 的早期阶段贡献较高，然后下降到较低水平。儿茶素、香草酸和丁香酸在 AP 期间贡献较高。这些发现有助于控制醋的质量并提高其功能特性。
