|Table of Contents|

Response Surface Optimization of Jujube Vinegar Fermentation  Techniques and Its Chemical Components Analysis

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年11
Page:
132-137
Research Field:
Publishing date:

Info

Title:
Response Surface Optimization of Jujube Vinegar Fermentation  Techniques and Its Chemical Components Analysis
Author(s):
HAN Jiming
(Institute of Agro-food Science and Technology,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031)
Keywords:
jujube vinegar; fermentation; RSM; jujube
PACS:
-
DOI:
10.11937/bfyy.20173481
Abstract:
Jujube was used as test material,the response surface methodology (RSM) was used for optimizing jujube vinegar fermentation technology.On the basis of single-factor test,three key factors (fermentation temperature,inoculation amount of acetic acid bacteria,alcohol content) which affected acetic acid fermentation were selected for 3-factor-3-levels Box-Behnken experiment design.By RSM,regression equation between response value (acetic acid fermentation content) and every factor was established.Optimization technology parameters of acetic acid fermentation was obtained.The results showed that fermentation temperature 28 ℃,inoculation amount of acetic acid bacteria 12%,alcohol content 8%，under the condition,predictive value of acetic acid fermentation content was 0.54 g?L-1.GC/MS analysis detect 66 chemical components in our jujube vinegar and commercial jujube vinegar.Among them,acetic acid was major component.In addition,with the aging time extension,ester composition content increased in jujube vinegar,while acid component content decreased,and the fragrance smell was stronger.

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Last Update: 2018-06-29