不同高粱品种对山西陈醋酿造品质的影响研究OA

The physicochemical indexes of Jinza 51#(japonica sorghum)and Jinnuo 3#(waxy sorghum)were investigated,and then were used to brew Shanxi aged vinegar,respectively.The physicochemical indexes and flavor compounds were detected by conventional detection methods,high-perfor-mance liquid chromatography(HPLC),and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)during the brewing process,and the effects of different sorghum varieties on the brewing quality of Shanxi aged vinegar were investigated.The results showed that there were certain differences in the physicochemical indexes between the two sorghum varieties.Compared with Jinza 51#,the Jinnuo 3#exhibited significantly higher contents of moisture and amylopectin(P＜0.05),while displaying significantly lower contents of fat,tan-nin and amylose(P＜0.05).Jinnuo 3#demonstrated superior fermentation characteristics,with significantly higher contents of total acid(6.60 g/100 ml),non-volatile acid(2.08 g/100 ml),total ester(3.04 g/100 ml),and tetramethylpyrazine(36.27 mg/1)in the newly leached vinegar(P＜0.05).In con-trast,the contents of reducing sugar(1.70 g/100 ml)and total flavonoids(86.75 mg/100 ml)were significantly lower(P＜0.05).The total organic acid content in newly leached vinegar brewed with Jinnuo 3#(4.26 g/100 ml)was 20.99％higher than that in newly leached vinegar brewed with Jinza 51#,with notable increases in acetic acid,lactic acid and succinic acid.The volatile flavor compounds in newly leached vinegar brewed with Jinnuo 3#were predominantly esters,whereas alcohols and phenols were the major volatile components in newly leached vinegar brewed with Jinza 51#.