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Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process
Wei Xu1, Qingping Xu, Jinghua Chen
1Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
Journal of the Science of Food and Agriculture
|April 1, 2011
Summary
Ligustrazine, a compound in Zhenjiang aromatic vinegar, is primarily formed during the storage process, not fermentation. Fermentation allows precursors to accumulate for later ligustrazine synthesis.
Area of Science:
- Food Science
- Fermentation Technology
- Analytical Chemistry
Background:
- Zhenjiang aromatic vinegar is a renowned Chinese fermented vinegar.
- Ligustrazine, a bioactive alkylpyrazine, is present in this vinegar.
- The formation mechanism of ligustrazine during vinegar production was previously unknown.
Purpose of the Study:
- To investigate the generation mechanism of ligustrazine in Zhenjiang aromatic vinegar.
- To quantify ligustrazine and its precursors (diacetyl, acetoin) during industrial production.
- To determine the roles of fermentation and storage in ligustrazine formation.
Main Methods:
- Gas chromatography-mass spectrometry (GC-MS) was employed.
- Analysis of ligustrazine and precursor levels during industrial fermentation.
- Monitoring of ligustrazine and precursor changes during vinegar storage.
Main Results:
- Ligustrazine was first detected on day five of fermentation, reaching 75.90 µg g⁻¹ upon completion.
- Ligustrazine content significantly increased during storage, reaching 696.63 mg L⁻¹ in 6-year-old vinegar (a 20-fold increase).
- Precursor levels decreased during storage, suggesting conversion to ligustrazine via the Maillard reaction.
Conclusions:
- Ligustrazine formation predominantly occurs during the vinegar storage phase.
- Vinegar fermentation serves as a crucial stage for precursor accumulation.
- The Maillard reaction likely contributes to ligustrazine synthesis during storage.
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