食品与发酵工业2017，Vol.43Issue(4)：50-55,6.DOI:10.13995/j.cnki.11-1802/ts.201704008
红曲强化对四川麸醋代谢组分的影响
Effect of strengthening Sichuan bran vinegar fermentation by Monascus koji on the metabolites profiles
摘要
Abstract
The effect of strengthening bran vinegar fermentation by Monascus koji (Monascus purpureus:As3.972) on the metabolites was investigated in present article.Results showed that the titrable acidity and contents of esters and unvolatile acid were increased.The contents of citric acid,succinic acid and lactic acid among organic acid were also increased notably,and the red chromaticity in fresh vinegar was raised.Meanwhile,DPPH scavenging activity in Sichuan brahe vinegar was firstly identified.The content of alcohols and esters and their proportion in the volatiles were enhanced significantly,while those of pyrazines and phenols decreased.The contents of phenethyl alcohols and phenylacetaldehyde increased with the strengthening of Monascus,which contributed to the strong fragrance of rose,flowers and chocolate.关键词
四川麸醋/红曲/强化发酵/代谢组分/挥发性组分Key words
sichuan bran vinegar/Monascus koji/strengthening fermentation/metabolites/volatiles引用本文复制引用
邱雪,黄钧,张立强,文平,何培,吴重德,丁晓斐,周荣清..红曲强化对四川麸醋代谢组分的影响[J].食品与发酵工业,2017,43(4):50-55,6.基金项目
四川省科技支撑计划项目(2014SZ0129) （2014SZ0129）
