两种设备酿醋成品的风味和功能性物质分析

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中图分类号：TS264.22 文献标志码：A 文章编号：1000-9973（2026）04-0190-07

DOI：10.3969/j.issn.1000-9973.2026.04.027

Analysis of Flavor and Functional Substances in Vinegar Products Brewed by Two Types of Equipment

YANG Wen¹，LIU Hui-peng²，HONG Hou-sheng1，3 *

（1.College of Biotechnology and Pharmaceutical Engineering，Nanjing Tech University，

Nanjing 211816，China； 2. College of Chemistry and Molecular Engineering，Nanjing Tech University，Nanjing 21l816，China；3.Nanjing Highke Bioengineering Equipment Co.，Ltd.，Nanjing 210009，China）

Abstract： Vinegar is an important seasoning in Chinese households. It is fermented and brewed from miscellaneous grains，and has the efects of regulating sourness，enhancing digestion， dilating blood vessels，and improving liver function. Traditional brewing equipment is prone to contamination by miscellaneous bacteria due to its open system，which affects the qualityof products and the conversion rate of raw materials. At the same time，the volatilization of volatile substances also increases costs. Therefore，a comparative study between 36m3 rotary drum solid-state fermentation tank developed by Nanjing Highke Bioengineering Equipment Co.，Ltd. and the traditional fermentation long tank is conducted in this experiment.Bycomparing the differences in flavor and functional substances between vinegar brewed by two types of equipment， more scientific guidance can be provided for vinegar production.

Key Words： vinegar; rotary drum solid-state reactor; flavor substances; functional substances

在古代，食醋被称为“百药之长"[]。（剩余9805字）