山西老陈醋中川芎嗪生成趋势分析.pdf

学 术 X 交 流 山西老陈醋 中川芎嗪生成趋势分析 * 冯 斌， 陈树俊，姜 慧，吴夏花，刘亚斌 （山西大学 生命科学学院，山西 太原 030006） 摘要 ：采用高效液相色谱法，对 山西老陈醋特征功效成分———川芎嗪在老陈醋生产过程 中的含量进行 了测定；同 时结合其他理化指标，应用现代统计软件对其生成趋势及机理进行分析。结果表 明，川芎嗪最早产生于醋酸发酵 阶段，并随发酵时间缓慢增加，但其含量极低 ；在熏醅阶段，其含量显著增加并呈现持续升高的态势；在陈酿阶 段，随着陈放时间 的增加其含量稳步升高，陈放 8 年醋样 中的川芎嗪含量可达 600 μg/mL 以上 。对 比老陈醋 的 酸度、还原糖等物质 的含量变化情况，初步分析熏醅及陈放阶段的美拉德反应是其川芎嗪产生的主要原因。 关键词：山西老陈醋 ；川芎嗪；美拉德反应 中图分类号：TS264.2 文献标志码：A doi：10.3969/jissn.1671- 9646(C).2011.09.006 Research on Trend of Ligustrazine from Shanxi Aged Vinegar * Feng Bin ， Chen Shujun ，Jiang Hui，Wu Xiahua，Liu Yabin （College of Life Sciences，Shanxi University，Taiyuan，Shanxi 030006，China） Abstract ：In this thesis，ligustrazine as the characteristic component in Shanxi aged vinegar was analyzed using high performance liquid chromatography （HPLC），the quantitative changes of ligustrazine were measured. Combined with other physical and chemical characters，its trend and mechanism was analyzed by modern statistical software. It turns out that very little ligustrazine firstly appeared during acetic fermentation and slowly increased with the fermentation days. In the smoking solid- substrate fermentation process ，the quantity of ligustrazine increased and had a tendency of sustained rise. In aging time ，the quantity of ligustrazine grew steadily as time goes on ，the content can be more than 600 μg/mL in the vinegar sample after 8 years storing. By contrasting the change of acidity and r