不同醋酸菌发酵对紫甘薯醋理化特性、抗氧化活性及感官特性的影响
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中图分类号：TS264.22 文献标志码：A 文章编号：1000-9973（2026）01-0010-10
DOI：10.3969/j.issn.1000-9973.2026.01.002
Effects of Fermentation of Different Acetic Acid Bacteria on Physicochemical Properties，Antioxidant Activity and Sensory Properties of Purple Sweet Potato Vinegar
DING Yu-jie1'²，SUN Hong-nan²*，MA Meng-mei²，MU Tai-hua² * （1.College of Food Science and Pharmacy， Xinjiang Agricultural University，Urumqi 830052， China；2. Institute of Food Science and Technology CAAS，Beijing 10o193，China）
Abstract： In this study，with Xuzishu No.8 as the raw material， after using Monascus purpureus and Saccharomyces cerevisiae for synergistic alcohol fermentation，purple sweet potato vinegar is prepared bythefermentation of five strains of diffrent aceticacid bacteria.The physicochemical indexes，nutritional and functional components， sensory properties and antioxidant activity of purple sweet potato vinegar fermented by diferent aceticacid bacteria are determined.Onthis basis，gray theory correlation analysis is used to screen out a suitable acetic acid bacterium strain for the fermentation of purple sweet potato vinegar. The results show thatthe content of totalacids and soluble salt-free solidsof diferent purple sweet potato vinegar is in accordance with the requirements of the national standards （the content of total ac ids≥3.5g/100mL ，the content of soluble salt-free solid s⩾0.5g/100n L）.Among them，the content of total acids （4.89g/100mL ），the content of soluble salt-free solids （2.41g/100mL） ，the content of amino acid nitrogen （1.19g/100mL） ， the content of γ -aminobutyricacid （1.10μg/mL） ），the content of total phenols（15l.63 mg GAE/100 mL） and the DPPH radical scavenging rate （72.46mgTE/mL） ）of the purple sweet potato vinegar（SPM5）prepared by the fermentation of acetic acid bacterium CICC2Ooll are the highest. Gray theory correlation analysis shows that the overall score of purple sweet potato vinegar （SPM5） prepared by the fermentation of acetic acid bacterium CICC20ol1 is the highest，indicating that it is the suitable strain for the fermentation of purple sweet potato vinegar. The research results have provided theoretical guidance for the industrialized production of purple sweet potato vinegar.
Key words： acetic acid bacteria; purple sweet potato vinegar； physicochemical properties;antioxidant activity；sensory properties；gray theory correlation
紫甘薯（IpomoeabatatasL.）属旋花科（Convolvulaceae）一年或多年生蔓生草本植物，富含淀粉、膳食纤维、多酚、维生素、矿物质等营养与功能成分，具有潜在的抗癌、抗氧化、保护心血管、增强免疫力等作用，是世界公认的营养食物之一[1-4]。（剩余21335字）
