Determination Of Flavor Of Zhenjiang Frangrance Vinegars And Condition Of Pigment Production By Helicobasidium Mompa From Grains Vinegar

Zhenjiang frangrance Vinegar is one of the most famous traditional vinegar with the characteristics of rich nutrition and unique flavor,which is well-known all over the word.The flavor of Zhenjiang Vinegar is characteristic of a strong incense,soft acidity,and sweet aroma,which can be more sweet when deposited longer.Recently,little research on the flavor of Zhenjiang Vinegar has been presented,but it is unknown about the microbiology depriving from the solid-state fermentation stage.With the HS-SPME-GC-MS,the article analized the different period of fermentation and the change in the aging period of the aroma components.The results show that the main components of gas constitute alcohol,acids,esters, aldehydes,ketones,such as pyrazine compounds,whose synergistic effects shape the unique flavor.Ethyl acetate,3- hydroxy -2-b-utanone,4 -pyrazine methyl and furfural play an important role in the flavor of Zhenjiang Vinegar,which are the components of the unique flavor.On the analysis of the components of the flavor in different periods of fermentation and their relative content,we found that the flavor compounds did not generate during the fermentation period,but the aging period,such as aldehydes,ketones,phenol,pyrazine,and the components of high-carbon chain oxazoline acids.While a large number of esters generating in the period of the fermentation of Zhenjiang Vinegar reduce,and even disappear. Also the study reveals that the aging time has an impact on the vinegar flavor, such as esters,ketones and aldehydes,which have a sharp drop in the relative content when aged for more than 20 months.Due to the activities of the microorganisms in its solidstate fermentation process,Zhenjiang Vinegar has a special flavor.Through separation and purification acting to the microorganisms,we get a fungus which is capable of generating pigment.Accroding to the morphological identification,the fungus can be called Helicobasidium mompa.The paper studies the conditions of fermente and generate the natural pigment by Helicobasidium mompa,and makes an initial exploration of the the separation and purification of the pigment.Through the single factor and orthogonal experiments,we determine that the best medium for the fermentation process due to the biosynthesis of Helicobasidium mompa acting on the natural pigment are:sucrose 2%, MgSO₄ 0.2%,KCl 0.1%,potato juice 20%,temperature 26℃,the initial pH 6.0.On the condition of fermentation,we access to the production of mycelium reaching 10.81 g/L,and the mycelium color value reaches 1021.5.The article provided a research on the separation and purification of the pigment which can be got from the mycelium in the period of fermentation.The pigment in the mycelium was extracted by the organic solvents,separated and purificated by TLC and silica gel column chromatography.TLC determined that the purity reached the requirements.The pigment was defined as the Benzoquinones by Feigl Activity,the reaction of methylene blue colorless response,UV and IR.Up to now,the pigment from Helicobasidium mompa in this study was the first report.The paper also studied the pigment stability.The result showed that some factors,such as temperature and light,have no effect on the pigment stability. The result of pigment antioxidantion demonstrated that SC₅₀ of the pigment can reach to 14.22 mg/mL,which means that the pigment has antioxidation.