原汁苹果醋中的有机酸

以苹果汁为原料 ,采用液态酒精发酵和醋酸发酵法制作苹果醋 ,采用反相高效液相色谱法分析苹果醋中有机酸 ,研究了苹果品种、醋酸菌种、醋酸发酵方法及过程对有机酸的影响。认为苹果酸是苹果醋中的主要有机果酸 ,其与液态粮食醋有机酸组成的差别主要体现在苹果酸、酒石酸和乳酸的含量上 ,苹果品种是影响原汁苹果醋中有机酸的种类和含量主要因素 ,醋酸菌在醋酸发酵过程中有代谢各种有机酸的作用 ,发酵方法会影响醋酸菌对有机酸代谢作用的程度 ,试验中所采用的 5种醋酸菌在醋酸发酵过程中通过消耗苹果酸、乳酸、琥珀酸 ,而产生和积累柠檬酸。

Organic Acids in Fermented Apple Vinegar

This article studies the influence of Acetobacteria strains, apple varieties, and fermentation processing technique on the organic acids in apple vinegar fermented from apple juice with wine yeast and Acetobacteria. The organic acids are analyzed by reversed phase HPLC. The results showed that major acid in fermented apple vinegar is malic acid. The difference between fermented apple vinegar and grain vinegar lies in the content of malic aicd, tartaric acid and lactic acid; the main factor influencing organic acids in fermented apple vinegar is apple varieties, Acetobacteria strains have the ability to metabolize organic acids during acetic acid fermentation which is influence ed by different fermentation process. During acetic acid fermentation, malic acid, lactic acid and succinic acid were consumed by five Acetobacteria strains to produce citric acid.