The Analysis And Evaluation Of The Quality Of Shanxi Aged Vinegar With Ligustrazine

As one of the most famous vinegar in China, Shanxi aged vinegar is an important product of geographical indication of our province. At present, the quality standards of aged vinegar only includes five indexes but lack the synthesis method for comprehensive evaluation of Shanxi aged vinegar.According to the methods of GB19777-2005, GB18187-2000and other related standards, in this analysis, we determinated the content, chroma and baume degree of seven kind of routine composition from14brands of Shanxi mature vinegar. Results indicated that the total acid content was5.17±0.87g/100mL, the total ester content was2.08±0.55g/100mL, nonvolatile acid content was1.42±0.59g/100mL, ammonia nitrogen content was0.18±0.13g/100mL, reducing sugar content is2.11±1.12g/100mL, salt was1.27±0.55g/100mL, the content of soluble saltless solid was8.86±2.4g/100mL, chroma was0.95±0.33°, Baume degrees was6.23±2.07°Be’. The indicators of vinegar samples were generally stable, thus can be used as the quality evaluation of Shanxi aged vinegar.Using the HPLC method and the NaNO2-AL (NO3)3-NaOH colorimetry method for determination of Tetramethylpyrazine and Total flavonoids contentof Shanxi aged vinegar. Tetramethylpyrazine was23.31±13.67μg/mL, the content of Total flavonoids was797.20±397.50mg/L, the D8vinegar samples was optimum. As functional indexes, the content of Tetramethylpyrazine and Total flavonoids can be introduced into the quality assessment of Shanxi aged vinegar to perfect the GB in force.On this basis, we also performed a correlation analysis of correlation, stepwise regression and grey system on the eleven indexes, the correlation:oefficient of Tetramethylpyrazine and Total flavonoids was0.85, r=0.889, correlation degree is0.84.Vinegar samples of D8, D10and D9belongs to grey category value in the triangular plot area Aa, has excellent quality; D5located in Ab, D6, D7in Ba, D3, D4in the Be District, has good quality; D1, D12, D13in Cb, D14, D11, D2in the Cc District, has the general quality. The evaluation results accord well with actual situationIt can be determined that the grey system evaluation be used as one of the effective techniques for Shanxi aged vinegar quality evaluation, and provide a novel kind of technical support for for assessing the quality of Shanxi aged vinegar rapidly for department of food safety supervision.Finally,alcoholic fermentation of the aged vinegar, acetic acid fermentation and a fumigating three stages Tetramethylpyrazine and Total flavonoids six indicators were determined. A preliminary study on the formation mechanism of Tetramethylpyrazine. The three stage content was Oμg/mL、9.14±3.79μg/mL、52.29±14.95μg/mL. The results indicated that there was no Tetramethylpyrazine produced at the stage of alcohol fermentation, the original content of Tetramethylpyrazine is less, Tetramethylpyrazine originated at the stage of acetic acid fermentation, may be derived from the Maillard reaction of amino acid and reducing sugar of;But increased at the stage of fumigating phase, At the stage of fumigating, residual starch, vinegar grains of hemicellulose, protein, bacteria and other substances were reduced to sugars and amino acids under the condition of weak acid.This study ascertain method for comprehensive evaluation of Shanxi aged vinegar;A preliminary study on the formation mechanism of Tetramethylpyrazine and provides a new ways and means for production and quality control of Shanxi aged vinegar and basis for food security department to manage market.