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紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析

DOI: 10.7685/j.issn.1000-2030.2009.04.034, PP. 176-179

Keywords: 紫玉米,醋酸,发酵,色泽,花色苷

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Abstract:

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63.70μg.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。

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