Study On Brewing Technology And Composition Analysis Of Shrimp Shell Vinegar

With the improvement of people's living standards,people pay more and more attention to the nutritional value of vinegar.Traditional vinegar can not meet the nutritional needs of some people,so functional vinegar has research significance.Shrimp shell is a kind of waste produced in the process of shrimp processing.It is a kind of resource which has not been effectively used.It contains nutrients such as protein,fatty acid,amino acid,antioxidant pigment such as astaxanthin,antibacterial substances such as chitin and its derivatives.If not effectively treated,it will pollute water resources,soil and air.Adding shrimp shell during vinegar brewing not only increases the nutritional and functional components in vinegar,but also solves the problem of shrimp shell pollution.The aroma and taste components of shrimp shell vinegar were detected and analyzed by GC-MS,amino acid automatic analyzer and liquid chromatography.The antioxidant activity of shrimp vinegar was studied by detecting the contents of total flavonoids,total polyphenols and astaxanthin,DPPH and hydroxyl free scavenging rate.The antibacterial activity of shrimp shell vinegar was studied by measuring the antibacterial effect of shrimp shell vinegar and rice vinegar against Escherichia coli and Staphylococcus aureus,and the content of chitosan in shrimp shell vinegar.The conclusions are as follows:Flavor components of shrimp shell vinegar.Among the 1-5 shrimp shell vinegar(shrimp shell vinegar 1: vinegar made by adding shrimp shell in gelatinization stage,shrimp shell vinegar 2: vinegar made from shrimp shell and shrimp shell vinegar added in saccharification stage;shrimp shell vinegar 3: vinegar made from shrimp shell and shrimp shell vinegar in alcohol fermentation stage;shrimp shell vinegar 4: vinegar produced by adding shrimp shell in acetic acid fermentation stage;shrimp shell vinegar5: vinegar produced by soaking shrimp shell in fermented rice vinegar)and rice vinegar,5 kinds of shrimp shell vinegar were the most,and rice vinegar was the least.There were 18,17,15,18 and 19 aroma compounds in shrimp shell vinegar 1-5.Among the six kinds of vinegar volatile aroma compounds,alcohols and esters were the highest.The content of octanoic acid: shrimp shell vinegar 2 ? shrimp shell vinegar 4 >shrimp shell vinegar 3 > rice vinegar ? shrimp shell vinegar 5 ? shrimp shell vinegar 1,ethyl caproate content: shrimp shell vinegar 1 > rice vinegar > shrimp shell vinegar 5 ? shrimp shell vinegar 2 ? shrimp shell vinegar 3 ? shrimp shell vinegar 4,ethyl decanoate content: shrimp shell vinegar 1 > rice vinegar ? shrimp shell vinegar 5 ? shrimp shell vinegar 3 ? shrimp shell vinegar 4 phenylethanol content: shrimp shell vinegar 2 ? shrimp shell vinegar 3 ? shrimp shell vinegar 4phenylethanol content: shrimp shell vinegar 2 ? shrimp shell vinegar 4 The content of benzaldehyde was as follows: shrimp shell vinegar 2 > shrimp shell vinegar 3 > shrimp shell vinegar 1 > shrimp shell vinegar 5 > shrimp shell vinegar 4 > rice vinegar.According to the five kinds of aroma compounds,shrimp shell vinegar 1 and shrimp shell vinegar 2 can produce better aroma compounds.The results showed that the total amount of organic acids was shrimp shell vinegar4 > shrimp shell vinegar 3 > rice vinegar > shrimp shell vinegar 1 > shrimp shell vinegar 2 > shrimp shell vinegar 5,oxalic acid content,shrimp shell vinegar 4 > rice vinegar > shrimp shell vinegar 3 > shrimp shell vinegar 1 > shrimp shell vinegar 2,succinic acid content,shrimp shell vinegar 4 > shrimp shell vinegar 5 > rice vinegar >shrimp shell vinegar 2,tartaric acid content,shrimp shell vinegar 1 > shrimp shell vinegar 4 > rice vinegar > shrimp shell vinegar 5 > shrimp shell vinegar 3 The content of malic acid was as follows: shrimp shell vinegar 2 > shrimp shell vinegar 4 > shrimp shell vinegar 3 > rice vinegar > shrimp shell vinegar 1,lactic acid content,shrimp shell vinegar 2 > shrimp shell vinegar 3 > shrimp shell vinegar 4 > rice vinegar > shrimp shell vinegar 1 > shrimp shell vinegar 5.According to the contents of total organic acids and seven kinds of organic acids,shrimp shell vinegar 1 and shrimp shell vinegar 4 can produce better organic acids.Total amino acids: shrimp shell vinegar 1 > shrimp shell vinegar 2 > shrimp shell vinegar 3 > shrimp shell vinegar 4 > shrimp shell vinegar 5 ?rice vinegar.18 kinds of amino acids were detected in shrimp shell vinegar 1,17 amino acids were detected in shrimp shell vinegar 2,shrimp shell vinegar 3 and shrimp shell vinegar 4,but threonine was not detected.16 amino acids were detected in shrimp shell vinegar 5 and rice vinegar,but threonine and histidine were not detected.The six kinds of vinegar were sweet amino acid > bitter amino acid > delicious amino acid > tasteless amino acid.The content of shrimp shell vinegar 2 was the highest among the delicious amino acids,and the highest content of sweet,bitter and tasteless amino acids was shrimp shell vinegar 1.According to the total amount and variety of amino acids,shrimp shell vinegar 1 produced the best amino acids.Sensory evaluation showed that shrimp shell vinegar 2 had the best taste.Comprehensive analysis of odor,taste components and sensory evaluation showed that shrimp shell vinegar 1 had the best flavor.Study on antioxidant and antibacterial components of shrimp shell vinegar and rice vinegar.The contents of total polyphenols and flavonoids in shrimp shell vinegar and rice vinegar were higher than those in total flavonoids.The contents of total polyphenols and total flavonoids in shrimp shell vinegar could be increased by five kinds of shrimp shell vinegar processes.Total flavonoids: shrimp shell vinegar 1 ?shrimp shell vinegar 2 ? shrimp shell vinegar 3 > shrimp shell vinegar 4 > shrimp shell vinegar 5 > rice vinegar;total polyphenols: shrimp shell vinegar 1 > shrimp shell vinegar 2 > shrimp shell vinegar 3 > shrimp shell vinegar 4 ? shrimp shell vinegar5 > rice vinegar.Shrimp shell vinegar 1 produces the best total flavonoids and total polyphenols.The scavenging rates of DPPH and hydroxyl radicals in shrimp shell vinegar and rice vinegar were higher than those in shrimp shell vinegar.The scavenging rates of DPPH and hydroxyl radicals in shrimp shell vinegar could be increased by five kinds of shrimp shell vinegar processes.DPPH free radical scavenging rate: shrimp shell vinegar 1 ? shrimp shell vinegar 2 ? shrimp shell vinegar 3 > shrimp shell vinegar 4 ? shrimp shell vinegar 5 > rice vinegar,and the scavenging rate of hydroxyl radicals: shrimp shell vinegar 2 > shrimp shell vinegar 1 ? shrimp shell vinegar 3 > shrimp shell vinegar 4 ? shrimp shell vinegar 5 > rice vinegar.Astaxanthin content: shrimp shell vinegar 1 > shrimp shell vinegar 3 > shrimp shell vinegar 4 > shrimp shell vinegar 2 > shrimp shell vinegar 5.According to the total polyphenols,total flavonoids,DPPH,hydroxyl radical scavenging rate and astaxanthin content,the antioxidant components in shrimp shell vinegar 1 were the most.Shrimp shell vinegar and rice vinegar have certain antibacterial effect.Shrimp shell vinegar and rice vinegar have stronger antibacterial effect on Escherichia coli than Staphylococcus aureus.The antibacterial ability of five kinds of shrimp shell vinegar is greater than rice vinegar.Antibacterial effect of Escherichia coli: shrimp shell vinegar1 > shrimp shell vinegar 2 ? shrimp shell vinegar 3 ? shrimp shell vinegar 4 >shrimp shell vinegar 5 > rice vinegar;the antibacterial effect of Staphylococcus aureus: shrimp shell vinegar 3 > shrimp shell vinegar 2 ? shrimp shell vinegar 5 ?shrimp shell vinegar 1 > shrimp shell vinegar 4 > rice vinegar.The content of chitosan:shrimp shell vinegar 5 ? shrimp shell vinegar 1 > shrimp shell vinegar 3 ? shrimp shell vinegar 4 > shrimp shell vinegar 2.According to the bacteriostatic effect of Escherichia coli,Staphylococcus aureus and chitosan content,shrimp vinegar 1 had the strongest antibacterial effect.Comprehensive antioxidant and antibacterial ingredients shrimp shell vinegar 1 process produced the most antioxidant and antibacterial components.In terms of flavor,antioxidant and antibacterial components,shrimp shell vinegar 1had the best flavor and produced the most antioxidant and antibacterial components.