食醋中γ-氨基丁酸的检测及变化规律研究

Study on detection and changing rules of γ-aminobutyric acid in vinegar

中文关键词:  γ-氨基丁酸  醋  高效液相色谱  变化规律

英文关键词:γ-aminobutyric acid  vinegar  high performance liquid chromatography  changing rules

中文摘要:

      目的 建立快速准确检测高酸度食醋中γ-氨基丁酸(γ-aminobutyric acid, GABA)含量的方法。方法 建立高效液相色谱法检测食醋中GABA含量的方法并进行方法学验证, 通过检测不同原料、酿造方法、发酵阶段、贮藏时间的32种食醋样品, 分析GABA变化规律。结果 该方法在0.01~1.00 mg/mL范围内线性关系良好, R2为0.9992, 精密度试验相对标准偏差小于2.0%, 回收率在96.4%~103.0%之间, 精密度和准确性均符合方法学要求。不同原料食醋的GABA含量差异显著(P<0.05), 谷物醋含量最高; 传统发酵工艺和菌种酿造的食醋GABA高于液体发酵、纯菌种发酵食醋(P<0.05); 秋季醋GABA含量高于冬季醋(P<0.05); 醋酸发酵阶段的GABA累积量高于酒精发酵(P<0.05), 适当陈酿可提高产品中GABA含量; 商品醋中GABA的衰减符合一级动力学反应; 发芽糙米醋的GABA含量是未发芽糙米醋的2.29倍, 是精米醋的4.73倍。结论 所建立的检测方法GABA出峰时间为12 min, 分离度大于2, 可快速、准确分析食醋中GABA。食醋中GABA含量与食醋原料、工艺、菌种、生产季节、贮藏时间等相关。以多种谷物或发芽谷物为原料, 采用传统固态发酵工艺, 秋季酿制, 并适当延长陈酿时间有利于食醋中GABA的生成。

英文摘要:

      Objective To establish a rapid and accurate method for detecting the content of γ-aminobutyric acid (GABA) in vinegar with high acidity. Methods A method for the determination of GABA in vinegar by high performance liquid chromatography was established and its methodology was verified. By detecting 32 kinds of vinegar samples with different raw materials, brewing methods, fermentation stages and storage time, the change law of GABA was analyzed. Results The linear relationship of this method was good in the range of 0.01–1.00 mg/mL, R2 was 0.9992, the precision test relative standard deviation was less than 2.0%, and the recovery rates were 96.4%–103.0%. The precision and accuracy met the requirements of methodology. The content of GABA in vinegar from different raw materials was significantly different (P<0.05), and the content of grain vinegar was the highest. GABA of vinegar brewed by traditional fermentation technology and strains was higher than that of vinegar fermented by liquid fermentation and pure strains (P<0.05). The content of GABA in autumn vinegar was higher than that in winter vinegar (P<0.05). The accumulation of GABA in acetic acid fermentation stage was higher than that in alcohol fermentation (P<0.05), and proper aging could increase the GABA content in the product. The attenuation of GABA in commercial vinegar accords with the first-order kinetic reaction; the GABA content of germinated brown rice vinegar was 2.29 times that of ungerminated brown rice vinegar and 4.73 times that of polished rice vinegar.