Xie Sankuan, Song Jia, Fan Bingqian, Li Xuan, Li Yingqi, Mou Fangming, Zheng Yu, Wang Min
Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2021 Jul 1;10(7):1518. doi: 10.3390/foods10071518.
Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs (TWSP) by changing environmental factors based on the distribution of PPs. A total of eleven PPs, such as vanillin, vanillic acid, and (e)-ferulic acid, were detected during the smoking process. During the smoking process, the content of TWSP gradually increased and was accompanied by changes in environmental factors. Spearman correlation analysis and verification experiments showed that temperature, amino acids, and reducing sugars, as the main influencing factors, promoted the accumulation of TWSP. The in situ regulation strategy of changing environmental factors significantly increased the accumulation of TWSP by 12.24%.
多酚（PPs）是山西老陈醋（SAV）健康功能的主要贡献成分，且主要在熏醅过程中产生。本研究旨在基于PPs的分布情况，通过改变环境因素来探索调节总水溶性PPs（TWSP）积累的可行性。在熏醅过程中总共检测到11种PPs，如香草醛、香草酸和（反式）阿魏酸。在熏醅过程中，TWSP的含量逐渐增加，并伴随着环境因素的变化。Spearman相关性分析和验证实验表明，温度、氨基酸和还原糖作为主要影响因素，促进了TWSP的积累。改变环境因素的原位调控策略使TWSP的积累显著增加了12.24%。
