怀仁醋的主要功能成分及风味物质研究

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中图分类号：TS264.22 文献标志码：A文章编号：1000-9973（2026）01-0071-06

DOI：10.3969/j.issn.1000-9973.2026.01.010

Study on Main Functional Components and Flavor Substances of Huairen Vinegar

YU Pei- ， JIANG Xi1 ， LI Cheng-gang²，REN Qiao-ping³，YANG Xiao-guang³， GUO Rui-feng³， ZHAO Zhi-feng1 * （1.College of Biomass Science and Engineering，Sichuan University，Chengdu 61Oo65，China; 2.Shanxi Dengshanjing Brewing Co.，Ltd.，Jinzhong O306oo，China；3.Jinzhong Modern Agricultural Industry Development Center，Jinzhong O3o6oo，China）

Abstract： In order to investigate the main functional components and flavor substances of Huairen vinegar，which is derived from the traditional Shanxi aged vinegar brewing process，in this study， ultraviolet and visible spectrophotometer is used to determine the functional components （polyphenols， flavonoids and melanoidins）in Huairen vinegar，and HPLC and automatic amino acid analyzer are used to analyze the content and composition of organic acids and free amino acids in Huairen vinegar. The results show that the total phenol content in the samples ranges from （ ⋅207.94±0.59 ） mg/100g to （816.19±2.83 ） mg/100g ，the total flavonoid content ranges from （66.84±1.25 ） mg/100g to 0 315.8±1.18 ） mg/100g ，and the melanoidin content ranges from （5.76±0.09）mg/mL to （13.22± 0.08）mg/mL ，The total phenol content and melanoidin content in Huairen vinegar increase significantly with the increase of aging time，showing good antioxidant potential. The total organic acid content in the samples ranges from 7.55g/100mL to 14.28g/100mL . Acetic acid and lactic acid are the main components of organic acids in Huairen vinegar，accounting for about 71% ，with acetic acid content being the highest， accounting for 40%～66% of the total organic acid content. The content of non-volatile organic acids such as lactic acid， malic acid and tartaric acid increases with the increase of aging time，making the overall taste more balanced. The total amino acid content of Huairen vinegar ranges from 670.42mg/100mL （20 to 4748.37mg/100mL ，and the protein proportion is relatively close to the ideal protein standard. Alanine，valine，glutamic acid and asparagine contribute significantly to the taste of Huairen vinegar. Key Words： Shanxi aged vinegar； Huairen vinegar； functional components; flavor substances

老陈醋是我国四大名醋之一，产品具有色泽红褐、质地浓稠、酸味醇厚、余香绵长的特点[1]。（剩余9489字）