CN107460106A - A kind of method of the content of alkyl pyrazine compound in raising vinegar - Google Patents
A kind of method of the content of alkyl pyrazine compound in raising vinegar Download PDFInfo
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- CN107460106A CN107460106A CN201710580938.9A CN201710580938A CN107460106A CN 107460106 A CN107460106 A CN 107460106A CN 201710580938 A CN201710580938 A CN 201710580938A CN 107460106 A CN107460106 A CN 107460106A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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Abstract
The invention discloses a kind of method for improving the content of alkyl pyrazine compound in vinegar, the 4g of nitrogen-containing compound 1.8, the 2g of carbon compound 0.6 and vinegar 1000mL are weighed respectively, the nitrogen-containing compound is at least one of small peptide, amino acid, ammoniacal liquor and ammonium salt, the carbon compound is at least one of α dicarbonyl compounds and α hydroxy carbonyl compounds, then the nitrogen-containing compound weighed, carbon compound and vinegar are mixed, mixed mixture is incubated 6 36h under the conditions of 45 90 DEG C, then cooled down；By the mixture after cooling under the conditions of 20 30 DEG C ageing 6 12 months.By increasing the content of nitrogen source donor and carbon source donor in vinegar, nitrogen source donor and carbon source donor are in a heated condition, substantial amounts of alkyl pyrazine compound can be generated within a short period of time, it is effectively improved the flavor of vinegar, the present invention can greatly shorten the ageing time of vinegar, the production efficiency of vinegar is improved, reduces enterprise's production cost.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of improve containing for alkyl pyrazine compound in vinegar
The method of amount.
Background technology
It with starchy materials such as grains is raw material that vinegar, which is, through the saccharification of microorganism koji-making, alcoholic fermentation and acetic fermentation etc.
Stage brew forms.Vinegar is not only a kind of flavouring, and is a kind of health care's food.Vinegar is except containing substantial amounts of acetic acid
Outside, also containing calcium, iron, grape acid, lactic acid, glycerine, aliphatic acid and salt, at edible aspect, vinegar can dissolve the calcium in food
And iron, human body is easily absorbed, moreover it is possible to protect the nutriment in food not to be destroyed.
In recent years, the pyrazine compounds as characteristic component important in traditional vinegar cause extensive concern.Pyrazine
Compound is a kind of important armaticity nitrogen-containing heterocycle compound, to vinegar characteristic flavor on basis and has coordinated vital effect,
Especially alkyl pyrazine (alkylpyrazines, APZ), such as 2,5 (6)-dimethyl pyrazine, 2,3- dimethyl pyrazines, trimethyl
Pyrazine, Tetramethylpyrazine (Tetramethylpyrazine, TMP) etc., it is fragrant that the Special member TMP in APZ families has turned into Zhenjiang
The important indicator of the flavor qualities of fermented product such as vinegar, Shanxi mature vinegar, Maotai, five-Grain Liquor.It has been generally acknowledged that APZ is mainly passed through
Strecker degrades and Amadori resets and produced, i.e., by Maillard react caused by dicarbonyl compound and amino ketones contract
Symphysis forms dihydro pyrazine into alpha-amido carbonyls, and last oxidized or non-oxide approach is converted into.Alpha-amido
The generation path of carbonyls mainly has three kinds：1) by α-dicarbonyl compound (α-Dicarbonyl compound, α-
DCC Strecker degradeds) occur with amino acid to generate；2) formed by α-DCC through ammonification；3) by alpha-hydroxy carbonyl compounds (α-
Hydroxycarbonyl compounds, α-HCC) generated with ammonia generation Amadori rearrangements.
APZ content produced in vinegar, it is different to display phase change rule, relevant with respective generation degradation pathway.With
Exemplified by zhenjiang vinegar, APZ is the major reason of zhenjiang vinegar peculiar taste, and increasing APZ contents with the ageing time is presented constantly increasing
The trend added, especially Tetramethylpyrazine, trimethylpyrazine and 2,6- diethyl pyrazine.The ageing time, more long this change was more aobvious
Write, the reference that APZ contents can differentiate as the zhenjiang vinegar ageing time.The method ratio that Liang etc. is combined using makings-smelling
The change of flavor component before and after the mature vinegar ageing of Shanxi is relatively have studied, is dramatically increased after finding TMP ageing, ageing also newly produces 5 kinds
Pyrazine compounds, wherein there is larger fragrance to dilute for 2,3- dimethyl pyrazines, 2- ethyl -6- methylpyrazines and 2- ethyl pyrazines
The factor (FD values), flavor is contributed big.
The content of the invention
The technical problems to be solved by the invention are：The content of alkyl pyrazine compound in a kind of raising vinegar is provided
Method, simple to operate, cost is low.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of method of the content of alkyl pyrazine compound in raising vinegar, weigh respectively nitrogen-containing compound 1.8-4g,
Carbon compound 0.6-2g and vinegar 1000mL, the nitrogen-containing compound be small peptide, amino acid, ammoniacal liquor and ammonium salt at least
One kind, the carbon compound are α-at least one of dicarbonyl compound and alpha-hydroxy carbonyl compounds, then will be weighed
Nitrogen-containing compound, carbon compound and vinegar mixing, mixed mixture is incubated 6-36h under the conditions of 45-90 DEG C, so
After cooled down；By the mixture after cooling ageing 6-12 months under the conditions of 20-30 DEG C.
The beneficial effects of the present invention are：By adding a certain amount of nitrogen-containing compound and carbon compound, can increase
The content of nitrogen source donor and carbon source donor in vinegar, nitrogen source donor and carbon source donor in a heated condition, can be in the short periods
The interior substantial amounts of alkyl pyrazine compound of generation, is effectively improved the flavor of vinegar, and the present invention can greatly shorten the ageing of vinegar
Time, the production efficiency of vinegar is improved, reduce enterprise's production cost.
Brief description of the drawings
Fig. 1 is the reaction mechanism schematic diagram of the generation of the alkyl pyrazine compound of the present invention；
Fig. 2 is the content of the alkyl pyrazine compound of the embodiment of the present invention one with the variation relation of ageing time lengthening
Figure；
Fig. 3 is the liquid chromatogram of the standard reference material of the alkyl pyrazine compound of the embodiment of the present invention one；
Fig. 4 be the embodiment of the present invention one ageing 3 years the old vinegar of red yeast rice in alkyl pyrazine compound liquid chromatogram
Figure.
Embodiment
To describe the technology contents of the present invention, the objects and the effects in detail, below in conjunction with embodiment and coordinate attached
Figure is explained.
The design of most critical of the present invention is：A certain amount of nitrogen-containing compound and carbon compound are added in vinegar, with
Increase the content of nitrogen source donor and carbon source donor in vinegar.
A kind of method of the content of alkyl pyrazine compound in raising vinegar, weigh respectively nitrogen-containing compound 1.8-4g,
Carbon compound 0.6-2g and vinegar 1000mL, the nitrogen-containing compound be small peptide, amino acid, ammoniacal liquor and ammonium salt at least
One kind, the carbon compound are α-at least one of dicarbonyl compound and alpha-hydroxy carbonyl compounds, then will be weighed
Nitrogen-containing compound, carbon compound and vinegar mixing, mixed mixture is incubated 6-36h under the conditions of 45-90 DEG C, so
After cooled down；By the mixture after cooling ageing 6-12 months under the conditions of 20-30 DEG C.
Reaction mechanism：As shown in figure 1, a certain amount of nitrogen-containing compound and carbon compound, nitrogen are added in vinegar
Compound and carbon compound react generation alpha-amido carbonyls in a heated condition, and alpha-amido carbonyls is through tautomerizing to
Enol amine, enol amine generate dihydro pyrazine through cyclisation again, and then dihydro pyrazine is through peroxidating or non-oxide reaction generation alkyl
Pyrazine compounds, 1. represent that Strecker degradeds or Amadori are reset in figure, or ammonification, dehydration, reduction process.
It was found from foregoing description, the beneficial effects of the present invention are：By adding a certain amount of nitrogen-containing compound and carbon containing
Compound, can increase the content of nitrogen source donor and carbon source donor in vinegar, nitrogen source donor and carbon source donor in a heated condition,
Substantial amounts of alkyl pyrazine compound can be generated within a short period of time, be effectively improved the flavor of vinegar, the present invention can be significantly
Shorten the ageing time of vinegar, improve the production efficiency of vinegar, reduce enterprise's production cost.
Further, before the mixture is incubated, weigh glucose 1-1.5g and be added to the mixture
In.
Seen from the above description, seasoning can be played a part of to vinegar by adding glucose, adjust its acidity, improve mouth
Sense.
Further, when the mixture is in insulation, mechanical agitation, mixing speed 20- are carried out to the mixture
100r/min。
Seen from the above description, intermolecular collision efficiency can be strengthened by mixture being stirred, and improve reaction rate.
Further, when the mixture is in insulation, the mixture is ultrasonically treated, it is described to be ultrasonically treated tool
Body is：Ultrasonic power is 150-250W, and supersonic frequency 30-60kHz, ultrasonic time is 10min/ times, and ultrasonic number is 2-6
It is secondary.
Seen from the above description, intermolecular effective collision rate can be further enhanced by supersound process being carried out to mixture,
Improve reaction rate.
Further, the small peptide is at least one of dipeptides, tripeptides and tetrapeptide, and the amino acid is alanine, essence
At least one of propylhomoserin, lysine, valine, glycine, threonine, serine, leucine and glutamic acid, the ammonium salt are
At least one of ammonium chloride, ammonium sulfate, ammonium nitrate, ammonium phosphate, ammonium acetate and ammonium citrate.
Seen from the above description, nitrogen source donor can select one or more therein as needed.
Further, the α-dicarbonyl compound is 2,3- diacetyl, 1,2- diacetyl, pyroracemic aldehyde, glyoxal, 2,3-
At least one of pentanedione, hydroascorbic acid and L- deoxyhexamethyloses, the alpha-hydroxy carbonyl compounds be 3-Hydroxybutanone,
At least one of glycollic aldehyde and dihydroxyacetone (DHA).
Seen from the above description, carbon source donor can also select one or more therein as needed.
Further, the nitrogen-containing compound is 1.8g, and the carbon compound is 0.6g, and the glucose is 1.5g,
The mixture is incubated 15h under the conditions of 75 DEG C.
Further, the nitrogen-containing compound is 2g, and the carbon compound is 1g, and the glucose is 1g, by described in
Mixture is incubated 36h under the conditions of 85 DEG C.
Further, the nitrogen-containing compound is 4g, and the carbon compound is 2g, and the glucose is 1g, by described in
Mixture is incubated 36h under the conditions of 90 DEG C.
Embodiment one
Embodiments of the invention one are：The method of the content of alkyl pyrazine compound, simple to operate in a kind of raising vinegar,
Cost is low.
Weigh nitrogen-containing compound 1.8-4g, carbon compound 0.6-2g, glucose 1-1.5g and vinegar respectively first
1000mL.In the present embodiment, the nitrogen-containing compound is at least one of small peptide, amino acid, ammoniacal liquor and ammonium salt, the small peptide
For at least one of dipeptides, tripeptides and tetrapeptide, the amino acid be alanine, arginine, lysine, valine, glycine,
At least one of threonine, serine, leucine and glutamic acid, the ammonium salt are ammonium chloride, ammonium sulfate, ammonium nitrate, phosphoric acid
At least one of ammonium, ammonium acetate and ammonium citrate.The carbon compound is α-dicarbonyl compound and alpha-hydroxy carbonyl
At least one of compound, the α-dicarbonyl compound are 2,3- diacetyl, 1,2- diacetyl, pyroracemic aldehyde, glyoxal, 2,3-
At least one of pentanedione, hydroascorbic acid and L- deoxyhexamethyloses, the alpha-hydroxy carbonyl compounds be 3-Hydroxybutanone,
At least one of glycollic aldehyde and dihydroxyacetone (DHA).Nitrogen-containing compound and carbon compound can select as needed it is a kind of or
Person is a variety of, and vinegar can be any vinegar sold on the market, such as Shanxi mature vinegar, Zhenjiang mature vinegar, Yongchun mature vinegar, is protected
The new vinegar of peaceful bran vinegar and the old vinegar of red yeast rice etc. or new wine.
Then the nitrogen-containing compound weighed, carbon compound, glucose and vinegar are mixed, mixed mixture is existed
6-36h is incubated under the conditions of 45-90 DEG C, during incubation, mechanical agitation, mixing speed 20-100r/ are carried out to the mixture
Min, while mixture is ultrasonically treated, ultrasonic power 150-250W, supersonic frequency 30-60kHz, ultrasonic time is
10min/ times, ultrasonic number is 2-6 times.After insulation, mixture is cooled down, then by the mixture after cooling in 20-30
Ageing 6-12 month under the conditions of DEG C (normal temperature).
In the present embodiment, by the method for liquid chromatogram to the alkane in the vinegar of different fermentations process and different ageing times
The content of base pyrazine compound is analyzed, and when carrying out liquid-phase chromatographic analysis, testing conditions are as follows：Mobile phase A is 0.1% first
The aqueous solution of acid and 0.1% trifluoroacetic acid, Mobile phase B are methanol, and the volume ratio of mobile phase A and Mobile phase B is 90:10, stream
Fast 0.8mL/min, column temperature are 40 DEG C, Detection wavelength 278nm, sampling volume 10uL.
By taking the old vinegar of red yeast rice as an example, the change by liquid chromatogram to the content of its alkyl pyrazine compound with the ageing time
Analyzed, as shown in Fig. 2 black circle represents Tetramethylpyrazine, soft dot represents trimethylpyrazine, filled inverted triangles
Shape represents dimethyl pyrazine, it can be seen that in the alcoholic fermentation stage, the content of alkyl pyrazine compound is very low, with
The extension of ageing time, the content of three kinds of alkyl pyrazine compounds shows a rising trend.Fig. 3 is alkyl pyrazine compound
Standard reference material liquid chromatogram, a represent 2,6- dimethyl pyrazines, b represent Tetramethylpyrazine, c represent 2,3- dimethyl pyrazoles
Piperazine, d represent trimethylpyrazine, and e represents 2,5- dimethyl pyrazines.Fig. 4 is the alkyl pyrazine class in the old vinegar of red yeast rice of ageing 3 years
The liquid chromatogram of compound, comparison diagram 3 and Fig. 4 it can be found that in the old vinegar of red yeast rice dimethyl pyrazine and trimethylpyrazine growth
Amplitude Ratio Tetramethylpyrazine is many soon, and its content is significantly higher than Tetramethylpyrazine.
In the present embodiment, also by liquid chromatogram to the Shanxi mature vinegar of ageing 3 years, Zhenjiang mature vinegar, Yongchun mature vinegar and Bao Ning
Bran vinegar is analyzed, and analysis result is as shown in table 1：
The content balance result of alkyl pyrazine compound in 1 four kinds of different vinegars of table
As it can be seen from table 1 the content difference of its alkyl pyrazine compound of the vinegar of species is not larger.
Embodiment two
Embodiments of the invention two are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with embodiment one
Difference be：
The nitrogen-containing compound is ammonium acetate, and the amount of ammonium acetate is 1.8g, and the carbon compound is 3-Hydroxybutanone, 3-
The amount of hydroxy butanone is 0.6g, and the glucose is 1.5g, and the mixture is incubated into 8h under the conditions of 45 DEG C, during insulation
Ultrasonic power is 160W, and supersonic frequency 35kHz, ultrasonic time is 10min/ times, and ultrasonic number is 3 times, the ageing after cooling
Time is 6 months.
The total content of alkyl pyrazine compound adds 12 times in vinegar after the present embodiment ageing.
Embodiment three
Embodiments of the invention three are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with above-mentioned implementation
The difference of example is：
The nitrogen-containing compound is ammonium acetate, and the amount of ammonium acetate is 1.8g, and the carbon compound is 3-Hydroxybutanone, 3-
The amount of hydroxy butanone is 0.6g, and the glucose is 1.5g, and the mixture is incubated into 30h, during insulation under the conditions of 75 DEG C
Ultrasonic power be 200W, supersonic frequency 45kHz, ultrasonic time is 10min/ time, and ultrasonic number is 4 times, old after cooling
It is 10 months to make the time.
The total content of alkyl pyrazine compound adds 20 times in vinegar after the present embodiment ageing.
Example IV
Embodiments of the invention four are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with above-mentioned implementation
The difference of example is：
The nitrogen-containing compound is lysine, and the amount of lysine is 2g, and the carbon compound is 3-Hydroxybutanone, 3- hydroxyls
The amount of base butanone is 1g, and the glucose is 1g, and the mixture is incubated into 10h, the ultrasound of during insulation under the conditions of 45 DEG C
Power is 150W, and supersonic frequency 30kHz, ultrasonic time is 10min/ times, and ultrasonic number is 2 times, the ageing time after cooling
For 6 months.
The total content of alkyl pyrazine compound adds 7 times in vinegar after the present embodiment ageing.
Embodiment five
Embodiments of the invention five are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with above-mentioned implementation
The difference of example is：
The nitrogen-containing compound is lysine, and the amount of lysine is 2g, and the carbon compound is 3-Hydroxybutanone, 3- hydroxyls
The amount of base butanone is 1g, and the glucose is 1g, and the mixture is incubated into 30h, the ultrasound of during insulation under the conditions of 85 DEG C
Power is 250W, and supersonic frequency 50kHz, ultrasonic time is 10min/ times, and ultrasonic number is 4 times, the ageing time after cooling
For 10 months.
The total content of alkyl pyrazine compound adds 18 times in vinegar after the present embodiment ageing.
Embodiment six
Embodiments of the invention six are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with above-mentioned implementation
The difference of example is：
The nitrogen-containing compound is lysine, and the amount of lysine is 2g, and the carbon compound is 3-Hydroxybutanone, 3- hydroxyls
The amount of base butanone is 2g, and the glucose is 1g, and the mixture is incubated into 24h, the ultrasound of during insulation under the conditions of 60 DEG C
Power is 250W, and supersonic frequency 40kHz, ultrasonic time is 10min/ times, and ultrasonic number is 6 times, the ageing time after cooling
For 8 months.
The total content of alkyl pyrazine compound adds 15 times in vinegar after the present embodiment ageing.
Embodiment seven
Embodiments of the invention seven are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with above-mentioned implementation
The difference of example is：
The nitrogen-containing compound is lysine, and the amount of lysine is 4g, and the carbon compound is 3-Hydroxybutanone, 3- hydroxyls
The amount of base butanone is 2g, and the glucose is 1g, and the mixture is incubated into 36h, the ultrasound of during insulation under the conditions of 90 DEG C
Power is 200W, and supersonic frequency 50kHz, ultrasonic time is 10min/ times, and ultrasonic number is 5 times, the ageing time after cooling
For 12 months.
The total content of alkyl pyrazine compound adds 25 times in vinegar after the present embodiment ageing.
Embodiment eight
Embodiments of the invention eight are a kind of method for improving the content of alkyl pyrazine compound in vinegar, with above-mentioned implementation
The difference of example is：
The nitrogen-containing compound is lysine, and the amount of lysine is 4g, and the carbon compound is 3-Hydroxybutanone, 3- hydroxyls
The amount of base butanone is 2g, and the glucose is 1.2g, and the mixture is incubated into 6h, the ultrasound of during insulation under the conditions of 90 DEG C
Power is 250W, and supersonic frequency 60kHz, ultrasonic time is 10min/ times, and ultrasonic number is 5 times, the ageing time after cooling
For 12 months.
The total content of alkyl pyrazine compound adds 12 times in vinegar after the present embodiment ageing.
It is the monascus vinegar of ageing 3 years from the vinegar used in embodiment two to embodiment eight, is surveyed when vinegar pH value is 3.5
The content of alkyl pyrazine compound in the vinegar obtained, it can be seen that when the pH value of vinegar is 3.5, alkyl pyrazine in vinegar
The total content of class compound is promoted to 7-25 times of original vinegar.Also to the content of other materials in vinegar in each embodiment
Detected, its testing result is：Amino acid nitrogen content is more than or equal to 0.3mg/100mL, the content of reduced sugar in vinegar
More than or equal to 3mg/100mL, total acid is more than or equal to 5g/mL, and fixed acid is more than or equal to 2g/100mL.Testing index is higher than country
Total acid as defined in Standard for Vinegar (GB1817-2000 requirements) is more than or equal to 3.5g/mL, and fixed acid is more than or equal to 0.5g/
100mL.As can be seen here, the present invention can greatly promote the content of the alkyl pyrazine compound in vinegar, and also will not shadow
Ring the content of other nutriments in vinegar.
The method of the content of the raising alkyl pyrazine compound of the present invention is applicable not only to vinegar, applies also for white wine
Deng.
In summary, a kind of method for improving the content of alkyl pyrazine compound in vinegar provided by the invention, is being protected
Under the conditions of other nutritional ingredients are nondecreasing in card vinegar, alkyl pyrazine class can be greatly increased within the shorter ageing time
The content of compound, its manufacturing process is simple, and cost is low.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalents that bright specification and accompanying drawing content are made, or the technical field of correlation is directly or indirectly used in, similarly include
In the scope of patent protection of the present invention.
Claims (9)
- A kind of 1. method for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that weigh nitrogenous chemical combination respectively Thing 1.8-4g, carbon compound 0.6-2g and vinegar 1000mL, the nitrogen-containing compound are small peptide, amino acid, ammoniacal liquor and ammonium At least one of salt, the carbon compound are α-at least one of dicarbonyl compound and alpha-hydroxy carbonyl compounds, Then the nitrogen-containing compound weighed, carbon compound and vinegar are mixed, mixed mixture is protected under the conditions of 45-90 DEG C Warm 6-36h, is then cooled down；By the mixture after cooling ageing 6-12 months under the conditions of 20-30 DEG C.
- 2. the method for the content of alkyl pyrazine compound in vinegar is improved according to claim 1, it is characterised in that inciting somebody to action Before the mixture is incubated, weighs glucose 1-1.5g and be added in the mixture.
- 3. the method according to claim 1 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that when The mixture carries out mechanical agitation, mixing speed 20-100r/min in insulation, to the mixture.
- 4. the method according to claim 1 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that when The mixture is ultrasonically treated, the supersound process is specially in insulation to the mixture：Ultrasonic power is 150- 250W, supersonic frequency 30-60kHz, ultrasonic time are 10min/ times, and ultrasonic number is 2-6 times.
- 5. the method according to claim 1 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that institute Small peptide is stated at least one of for dipeptides, tripeptides and tetrapeptide, the amino acid be alanine, arginine, lysine, valine, At least one of glycine, threonine, serine, leucine and glutamic acid, the ammonium salt are ammonium chloride, ammonium sulfate, nitric acid At least one of ammonium, ammonium phosphate, ammonium acetate and ammonium citrate.
- 6. the method according to claim 1 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that institute α-dicarbonyl compound is stated as 2,3- diacetyl, 1,2- diacetyl, pyroracemic aldehyde, glyoxal, 2,3- pentanediones, hydroascorbic acid At least one of with L- deoxyhexamethyloses, the alpha-hydroxy carbonyl compounds are 3-Hydroxybutanone, glycollic aldehyde and dihydroxy third At least one of ketone.
- 7. the method according to claim 2 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that institute It is 1.8g to state nitrogen-containing compound, and the carbon compound is 0.6g, and the glucose is 1.5g, by the mixture in 75 DEG C of bars 15h is incubated under part.
- 8. the method according to claim 2 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that institute It is 2g to state nitrogen-containing compound, and the carbon compound is 1g, and the glucose is 1g, and the mixture is protected under the conditions of 85 DEG C Warm 36h.
- 9. the method according to claim 2 for improving the content of alkyl pyrazine compound in vinegar, it is characterised in that institute It is 4g to state nitrogen-containing compound, and the carbon compound is 2g, and the glucose is 1g, and the mixture is protected under the conditions of 90 DEG C Warm 36h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112553035A (en) * | 2020-12-08 | 2021-03-26 | 江南大学 | Method for accelerating aging of table vinegar |
| CN116399991A (en) * | 2023-04-04 | 2023-07-07 | 济南悟通生物科技有限公司 | Liquid phase analysis method for distinguishing 2,5-dimethyl pyrazine and 2, 6-dimethyl pyrazine |
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| CN103664803A (en) * | 2012-09-17 | 2014-03-26 | 王天桃 | Novel synthesis method of 2, 3, 5, 6-tetramethylpyrazine |
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- 2017-07-17 CN CN201710580938.9A patent/CN107460106A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103664803A (en) * | 2012-09-17 | 2014-03-26 | 王天桃 | Novel synthesis method of 2, 3, 5, 6-tetramethylpyrazine |
Non-Patent Citations (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112553035A (en) * | 2020-12-08 | 2021-03-26 | 江南大学 | Method for accelerating aging of table vinegar |
| CN116399991A (en) * | 2023-04-04 | 2023-07-07 | 济南悟通生物科技有限公司 | Liquid phase analysis method for distinguishing 2,5-dimethyl pyrazine and 2, 6-dimethyl pyrazine |
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