基于PCA分析食用酒精微量成分对醋酸发酵的影响
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摘要
醋酸发酵中,原料食用酒精的选择会影响发酵速率的快慢和发酵结果的成败。因此,为醋酸发酵建立一套醋酸发酵类食用酒精检测标准迫在眉睫。该实验采用气相色谱-质谱联用结合主成分法测定、分析来源不同的食用酒精的微量成分的差异。结果表明,8种不同来源的食用酒精对醋酸的生产存在明显差异,采用气相色谱-质谱联用仪在这8种食用酒精中共检测出24种微量成分。PCA和聚类分析显示食用酒精中的微量成分的差异影响醋酸发酵的速率。甲酸、甲酸乙酯、戊酸-1,2-烯丙基酯、亚硫酸己基辛酯、草酸、丁基-6-乙基-3-酯、乙酸、甘油等微量成分可能影响醋酸发酵。发酵实验证实含量为100μg/m L的甲酸和含量为500μg/m L甲酸乙酯能显著降低醋酸发酵的速率。该研究表明食用酒精的微量成分影响醋酸发酵,并为建立一套以部分微量成分为参考值的醋酸发酵类食用酒精检测标准提供参考。
It has been found that edible alcohol influences the speed of acetic acid fermentation and the results.Therefore,it is imminent to establish a set of standards to detect edible alcohol during acetic acid fermentation. Gas chromatography-mass spectrometry( GC-MS) and principal component analysis( PCA) were adopted to determine and analyze differences in micro-constituent of edible alcohol. The results showed that there were clear different effects on acetic acid production by eight kinds of edible alcohol. A total of 24 trace components were detected in these edible alcohols. PCA and cluster analysis showed that the differences in trace components affected the fermentation rate of acetic acid. Some trace components,such as formic acid,ethyl formate,valeric acid-1,2-allyl ester,hexyloctyl sulfite,oxalic acid,butyl-6-ethyl-3-ester,acetic acid,and glycerol might affect the fermentation of acetic acid. Moreover,100 μg/m L formic acid and 500 μg/m L ethyl formate significantly decreased the fermentation rate of acetic acid.In conclusion,micro-constituent of edible alcohol influences acetic fermentation,which provides a reference for formulating a set of standards for detecting acetic fermentative edible alcohol with partial micro-constituent as reference values.
It has been found that edible alcohol influences the speed of acetic acid fermentation and the results.Therefore,it is imminent to establish a set of standards to detect edible alcohol during acetic acid fermentation. Gas chromatography-mass spectrometry( GC-MS) and principal component analysis( PCA) were adopted to determine and analyze differences in micro-constituent of edible alcohol. The results showed that there were clear different effects on acetic acid production by eight kinds of edible alcohol. A total of 24 trace components were detected in these edible alcohols. PCA and cluster analysis showed that the differences in trace components affected the fermentation rate of acetic acid. Some trace components,such as formic acid,ethyl formate,valeric acid-1,2-allyl ester,hexyloctyl sulfite,oxalic acid,butyl-6-ethyl-3-ester,acetic acid,and glycerol might affect the fermentation of acetic acid. Moreover,100 μg/m L formic acid and 500 μg/m L ethyl formate significantly decreased the fermentation rate of acetic acid.In conclusion,micro-constituent of edible alcohol influences acetic fermentation,which provides a reference for formulating a set of standards for detecting acetic fermentative edible alcohol with partial micro-constituent as reference values.
引文
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[24]谭霄,曾林,赵婷婷,等.产γ-氨基丁酸酿酒酵母JM037酿造桑葚酒风味物质分析[J].食品与发酵工业,2017,43(12):191-198.
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[2]赵良启,李丽.我国食醋生产技术的历史、现状与发展趋势(下)[J].中国调味品,2005(1):3-6.
[3]秦兴,卢红梅,陈莉.醋酸菌的分子分类学研究和在食醋生产中的应用[J].中国酿造,2017(6):1-8.
[4]白雪峰.老陈醋成分分析及液态发酵工艺探讨[J].食品安全导刊,2 016(12):129-130.
[5]姚洪礼,李兴江,郑志,等.基于16SrDNA的醋酸菌筛选及其发酵特性[J].食品科学,2017,38(4):6-12.
[6]管彬彬,赵杰文,金鸿娟,等.醋醅种子温度对食醋品质的影响[J].食品与发酵工业,2015,41(9):74-78.
[7] ZHENG Y,ZHANG K,WANG C,et al. Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture[J]. International Journal of Food Science&Technology,2010,45(11):2 394-2 399.
[8]陈蔚青,程长平. 30M~3标准型通风发酵罐进行液态深层米醋发酵的应用研究[J].中国调味品,2001(10):30-32.
[9]江源.《食品安全国家标准食用酒精》今年6月23日起实施[J].酿酒科技,2017(2):36.
[10] GAVAMUKULYAY,ABOU-ELLELA F,WAMUNYOKOLI F,et al. GC-MS Analysis of bioactive phytochemicals present in ethanolic extracts of leaves of annona muricata:A further evidence for its medicinal diversity[J].Pharmacognosy Journal,2015,7(5):300-304.
[11]马凯,武会娟,刘悦,等.一种传统发酵酵子细菌多样性及挥发性发酵产物分析[J].食品与发酵工业,2018,44(2):202-208.
[12]韩基明.红枣醋发酵工艺响应面优化及其化学成分分析[J].北方园艺,2018(11):132-137.
[13]熊岑,苏志义,郑彦婕,等.基于多化学组分的模式识别法在地理标志食醋真伪鉴别中的应用[J].食品与发酵工业,2016,42(10):156-162.
[14]周世坤,许大年,赵冲林,等.气相色谱-质谱法检测土壤中微量芥子气[J].现代仪器与医疗,2007,13(1):60-61.
[15] NEI D,ENOMOTO K,NAKAMURA N,et al. A gaseous acetic acid treatment to disinfect fenugreek seeds and black pepper inoculated with pathogenic and spoilage bacteria[J]. Food Microbiology,2015(49):226-230.
[16]张义杰,谷云,祁勇刚,等.不同发酵方法酿造西瓜醋的挥发性成分分析[J].中国酿造,2016,35(1):156-160.
[17] PINU F R,SAMUEL C S,PAULA T U A,et al. Vinegar metabolomics:An explorative study of commercial balsamic vinegars using gas chromatography-mass spectrometry[J]. Metabolites,2016,6(3):2-15.
[18]李莹,刘敏,崔春,等.酱油抗氧化能力评价及聚类分析[J].食品与发酵工业,2008,34(1):14-19.
[19] YU Z,ZHANG R,YIN H,et al. Acetobacter pasteurianus,metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions[J]. Applied Microbiology&Biotechnology,2017,101(18):7 007-7 016.
[20] JEONG D W,HEO S,LEE B,et al. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation[J]. International Journal of Food Microbiology,2017(262):8-13.
[21]周永治.食醋的生产原理[J].江苏调味副食品,2 007(4):21-24.
[22] MILLET V,LONVAUD‐FUNEL A. The viable but nonculturable state of wine micro-organisms during storage[J]. Letters in Applied Microbiology,2000,30(2):136-141.
[23]李欣,黄芳,常旭,等.醋酸菌的营养特性分析及研究进展[J].食品研究与开发,2018,39(15):219-224.
[24]谭霄,曾林,赵婷婷,等.产γ-氨基丁酸酿酒酵母JM037酿造桑葚酒风味物质分析[J].食品与发酵工业,2017,43(12):191-198.
[25] AKSU P,NUR G,GULKAN S,et al. Genotoxic and cytotoxic effects of formic acid on human lymphocytes in vitro[J]. Türk Hijiyen Ve Deneysel Biyoloji Dergisi Turkish Bulletin of Hygiene&Experimental Biology,2016,73(2):111-120.