中图分类号：TS275.4 文献标志码：A 文章编号：1000-9973（2025）07-0159-06

DOI：10.3969/j.issn.1000-9973.2025.07.023

Optimization of Apple Vinegar Production Process by Response Surface Method Combined with Principal Component Analysis

LIAN Wen-qi1，FENG Ya-rong² （1.School of Food and Environment， Jinzhong College of Information，Jinzhong O308oo，China; 2. Department of Biological Science and Technology，Jinzhong University， Jinzhong O30619，China）

Abstract： In order to optimize the production process of apple vinegar and obtain apple vinegar product with better taste and nutritional value，fresh apples are used as the raw materials to produce apple vinegar through alcohol fermentation and acetic acid fermentation. Response surface method combined with principal component analysis is used to optimize the fermentation processof apple vinegar. The effects of addition methods of two diffrent bacterial strains，fermentation temperature （30，32，34，36， 38^∘C ）and fermentation time （8，9，10，11，12d） on the physicochemical indexes（pH value，total flavonoid content， total polyphenol content and total acid content）and sensory score of apple vinegar during fermentation are evaluated by response surface method， so as to optimize the production process of apple vinegar. The results show that the optimal fermentation process of apple vinegar is as folows： the mixture of strains A and B is added in equal proportions，the acetic acid fermentation time is 10d ，and the acetic acid fermentation temperature is 34^∘C .Under these conditions，the pH value of apple vinegar is 4. O1，the total acid content is （4.59±0.02 ） g/100mL ，the total polyphenol content is （0，24±0.06）mg/mL ，and the total flavonoid content is （0，21±0，07 ） mg/mL . Meanwhile，the equation obtained by fitting with addition methods of bacterial strains，acetic acid fermentation time and acetic acid fermentation temperature as the factors is Y=37.511+41. 751A+15 .992B+32.531C-2.185AB -6.182AC+0.182BC-19.421A²-12.593B²- 18.423C² . This equation can predict the experimental results well and has certain guiding significance for the optimization of apple vinegar fermentation process.

Key Words： apple vinegar; response surface method; principal component analysis; optimization of production process

据统计，我国的苹果种植面积和产量占世界总产量的 45% 以上。在世界范围内，苹果一般以鲜果出售，由于天气、种植、磕碰、光照等原因，总产量约 20% 的苹果的形状、品相不能达到鲜果的销售标准[1-2]，但其风味和营养成分并未受到影响，通常利用加工手段提升苹果的附加值，苹果醋、苹果酱、苹果汁是苹果的主流深加工产品[3]。

苹果醋是一款以苹果汁为主要原料，经酒精发酵、醋酸发酵后获得的清澈、具有独特酸甜口感的饮品。其由于富含氨基酸、有机酸、维生素、矿物质等营养成分，具有促进消化、调节血糖、降血脂等多重保健功效，已成为全球消费者喜爱的饮品之一[4]。已有研究对苹果醋中所含酚酸类衍生物（如绿原酸）、黄酮类物质（如槲皮素、异槲皮素、芦丁等）的生理作用进行了深入研究[5-6]；同时对苹果醋的非挥发性有机酸、挥发性物质进行了成分分析，了解了其香气的主要贡献成分[。苹果醋不仅在食品工业中作为调味品用于烘焙、烹饪，而且被广泛用于保健产品、个人护理产品中[8-9]。

然而，传统的苹果醋制作工艺时间长、效率低且品质受多种因素的影响，如发酵温度、发酵时间、原料比例等，这些因素的优化对于提高苹果醋的生产效率和产品质量至关重要。随着消费者对食品安全和营养成分的关注度的提升，对苹果醋的品质要求也日益提高[10]。本文以新鲜苹果为原料，经酒精发酵和醋酸发酵制作苹果醋。利用……