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Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar

文献类型： 外文期刊

作者： Chen, Gan-Lin 5 ; Zheng, Feng-Jin 1 ; Lin, Bo 1 ; Lao, Shui-Bing 2 ; He, Jie 2 ; Huang, Zhi 3 ; Zeng, Yuan 3 ; Sun, Jian; 1 ;

作者机构： 1.Guangxi Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Nanning 530007, Guangxi, Peoples R China

2.Guangxi Acad Agr Sci, Inst Agroprod Qual Safety & Testing Technol, Nanning 530007, Guangxi, Peoples R China

3.Guangxi Acad Agr Sci, Nanning 530007, Guangxi, Peoples R China

4.Guangxi Acad Agr Sci, Key Lab Sugarcane Biotechnol & Genet Improvement, Guangxi Key Lab Sugarcane Genet Improvement, Minist Agr & Rural Affairs,Sugarcane Res Inst, Nanning 530007, Guangxi, Peoples R China

5.Guangxi Acad Agr Sci, Inst Biotechnol, Nanning 530007, Guangxi, Peoples R China

期刊名称：ACS OMEGA （ 影响因子：3.512； 五年影响因子：3.613 ）

ISSN： 2470-1343

年卷期： 2020 年 5 卷 47 期

页码：

收录情况： SCI

摘要： This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1 degrees alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L-1), ferulic acid (0.060, 0.205, and 1.124 mg quinic acid (0.019, 0.074, and 0.031 mg chlorogenic acid (0.349, 1.635, and 1.217 mg L-1) apigenin (0.002, 0.099, and 0.004 mg L-1), kaempferol (0.003, 0.336, and 0.003 mg L-1), caffeic acid (-, 0.005, and 0.005 mg L-1), luteolin (0.003, 0.323, and 0.005 mg and p-coumaric acid (0.018, 0.015, and 0.027 mg L-1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.

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