Analysis On Flavor Components And Ligustrazine In Hengshun Vinegar

Zhenjiang Hengshun Vinegar was one of the China famous vinegars. Vinegar industry was traditional technics. It was hard to estimate the quality of vinegar, because there was no normative produce technics and the quality standard was simple. The genuineness databank of Hengshun Vinegar would provide the standard of production quality and identification of different vinegar. Also it could avoid the bad competition of market. In this study, the characteristic components such as volatile components, dissociative amino acids and ligustrazine in the Hengshun Vinegar, were analyzed with different methods.High-quality Hengshun Vinegars were analyzed by head space-solid phase microextraction-gas chromatogragh-mass spectrum (HS-SPME-GC-MS). The characteristic fingerprint spectrums of the vinegars were established by the selection of eighteen total ion current peaks of the components. The genuine and counterfeit or other brand vinegars were identified by comparison of their fingerprint spectrums.Volatile flavor compounds of different aging time were analyzed. Results indicated that the content of heterogeneous ring compounds was gradually incresing. The relative content of ligustrazine was 16.14% after eight-year storage, which was significantly higher than others. The relative contents of acids, alcohols and aldehyde ketones were decreasing, but the tendency was gently. Esters were increasing firstly, then decresing.Seventeen kinds of dissociative amino acids in seven brand vinegars were determined using Amino Acid anaylyzer. The result showed that dissociative amino acids were abundant. The contents of Alianine (Ala), Leucine (Leu), Glutamate (Glu), Arginine (Arg) and Valine (Val) were relatively high and stable. The total amount of dissociative amino acid reduced 36% during acetic fermentation, especially Glu, Aspartate (Asp), Proline (Pro) and Leu. The variation ratio of the five major amino acids was small.A little of ligustrazine appeared at the early stage of acetic fermentation. The quantity of ligustrazine increased greatly after hermetically storing. So ligustrazine could be used as quality criterion of Hengshun Vinegar.The quantitative changes of ligustrazine, sugar and dissociative amino acid were analyzed in some vinegar samples. It was proved that ligustrazine was come from Maillad reaction, but not directly, because heating did not make obvious effect on ligustrazine. An intermediate of pyrazines, precursor for ligustrazine, might be made by Maillad reaction.