Effect of Reprocessing on the Quality of Medicinal Aromatic Vinegar and its Nanostructure Revelation

doi:10.19586/j.2095-2341.2025.0135

Current Biotechnology ›› 2026, Vol. 16 ›› Issue (1): 140-148.DOI: 10.19586/j.2095-2341.2025.0135

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Effect of Reprocessing on the Quality of Medicinal Aromatic Vinegar and its Nanostructure Revelation

Yanhui WANG¹(), Xinyue LAN¹, Yitong LIU², Shenghao LIN¹, Ming CHEN¹, Wentao XU¹, Longjiao ZHU¹()

^1.Department of Nutrition and Health，China Agricultural University，Beijing 100083，China
^2.College of Food Science and Engineering，Beijing Agricultural University，Beijing 100096，China

Received:2025-10-09 Accepted:2025-11-07 Online:2026-01-25 Published:2026-02-12
Contact: Longjiao ZHU

Abstract

Abstract:

The development of functional vinegars represents a key direction for the diversification and value-added upgrading of the vinegar industry. To evaluate how different reprocessing methods improve the product， we systematically compared the nutritional composition and functional activity of “Huatuo medicinal aromatic vinegar” subjected to either soaking （25 ℃） or boiling， using liquid chromatography-tandem mass spectrometry （LC-MS/MS） technology， in-vitro antioxidant activity assays， and other methods. The results showed that the soaking process increased the nutritional content of the product， with a 10.43% and 30.04% increase in total organic acids and total amino acids， respectively， but did not reach a significant level. Meanwhile， soaking also markedly improved antioxidant capacity， elevating 1，1-diphenyl-2-picrylhydrazine （DPPH） and 2， 2'-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）（ABTS） radical-scavenging activities by 87.39% and 58.36% （P<0.05）. Importantly， scanning electron microscopy （SEM） revealed intrinsic nanostructures within the vinegar， and their morphology， particle size， and Zeta potential were distinctly modulated by the reprocessing method employed. Collectively， soaking is an effective strategy for enhancing the nutritional and functional properties of medicinal aromatic vinegar， and the discovery of these process-tunable nanostructures offers direct microscopic evidence for the enhanced efficacy.

Key words: medicinal aromatic vinegar, reprocessing, antioxidant activity, nanostructure

摘要：

功能性食醋是食醋产业多元化与高值化发展的重要方向。为评估不同再加工工艺的改良效果，以“华佗药香醋”为对象，采用液相色谱-串联质谱联用（liquid chromatography-tandem mass spectrometry，LC-MS/MS）技术及体外抗氧化活性测定等方法，系统比较了浸泡（25 ℃）与煮沸处理对其营养成分与功能活性的影响。结果显示，浸泡工艺提升了产品的营养成分含量，总有机酸和总氨基酸分别提高了10.43%和30.04%，但未达到显著水平。同时，该工艺还显著增强了样品的抗氧化能力，1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazine，DPPH）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS]自由基清除率分别提升了87.39%和58.36%（P<0.05）。扫描电镜分析（scanning electron microscopy, SEM）进一步揭示药香醋中存在天然纳米结构，且其形貌、粒径及Zeta电位均受加工工艺调控。结果表明，浸泡工艺可同步提升药香醋的营养成分与抗氧化能力，工艺可调纳米结构为其功能增效机制提供了直接微观证据。

关键词: 药香醋, 再加工工艺, 抗氧化性, 纳米结构

CLC Number:

Q517

Yanhui WANG, Xinyue LAN, Yitong LIU, Shenghao LIN, Ming CHEN, Wentao XU, Longjiao ZHU. Effect of Reprocessing on the Quality of Medicinal Aromatic Vinegar and its Nanostructure Revelation[J]. Current Biotechnology, 2026, 16(1): 140-148.

王彦惠, 兰欣悦, 刘祎桐, 林晟豪, 陈鸣, 许文涛, 朱龙佼. 再加工工艺对药香醋品质的影响与纳米结构揭示[J]. 生物技术进展, 2026, 16(1): 140-148.

Figures/Tables 8

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有机酸种类	标准曲线	相关系数(r)	线性范围/(ng·mL^-1)	定量限/(ng·mL^-1)	原液/(ng·mL^-1)	浸泡/(ng·mL^-1)	煮沸/(ng·mL^-1)
柠檬酸	y=853.377x+7.480e⁵	0.993 02	20~2 000	20	6 149.55	6 844.64	6 311.48
乳酸	y=1 578.044x+2.594e⁵	0.992 71	20~4 000	20	563.42	567.44	534.15
焦谷氨酸	y=125.072x-529.814	0.994 19	20~8 000	20	508.68	443.61	424.96
苹果酸	y=3 718.915x+8.734e⁴	0.990 65	4~800	4	132.07	262.24	210.59
酒石酸	y=567.176x+13 609.325	0.991 74	20~2 000	20	191.56	235.23	198.79
苯乳酸	y=1 286.594x-891.087	0.996 09	2~800	2	183.57	171.13	169.01
琥珀酸	y=8 022.780x+14 171.818	0.997 15	2~1 600	2	151.54	135.46	129.40
丙二酸	y=702.731x-6 263.514	0.992 88	40~4 000	40	11.26	47.21	39.73
香草酸	y=347.304x+2 807.078	0.993 35	10~8 000	10	27.29	26.02	25.48
3-羟基-3-甲基戊二酸	y=6 487.890x-1 043.688	0.997 69	2.5~2 000	2.5	25.82	22.90	21.36
泛酸	y=514.681x+807.806	0.998 45	20~16 000	20	1.57	17.44	17.96
戊二酸	y=7 210.433x+1 811.293	0.997 76	1~800	1	5.94	6.03	5.55
D-葡萄糖醛酸	y=1 387.180x+30.906	0.997 12	5~4 000	5	6.32	5.88	22.69
富马酸	y=1 412.000x+5 988.081	0.997 72	5~4 000	5	0.44	4.93	5.10
辛二酸	y=25 544.093x+1.309e⁵	0.995 16	1~200	1	4.67	4.14	4.28
烟酸	y=1 818.504x+800.838	0.995 53	2.5~1 000	2.5	4.14	3.94	3.59
5-羟甲基-2-呋喃甲酸	y=2 148.361x+2 741.174	0.996 96	2.5~2 000	2.5	3.02	3.63	2.89
苯丙酮酸	y=620.082x-1 523.647	0.998 74	4~800	4	1.62	2.65	1.31
马来酸	y=3 718.915x+8.734e⁴	0.990 65	4~800	4	2.36	2.30	1.66
3-甲基戊二酸	y=6 230.506x-4 717.793	0.994 54	2.5~2 000	2.5	1.43	1.48	1.33
高香草酸	y=1 603.625x-5 382.444	0.993 53	20~2 000	20	1.19	1.08	1.25
己二酸	y=5 163.754x+464.640	0.997 29	2~800	2	0.80	0.86	0.77
乙基丙二酸	y=7 227.696x-2 425.879	0.996 82	1~800	1	0.40	0.57	0.41
马尿酸	y=6 284.347x-1 550.857	0.997 53	0.5~400	0.5	0.05	0.17	0.14
吡啶甲酸	y=4 713.446x+1 140.537	0.993 41	2.5~2 000	2.5	0.00	0.00	0.00
3-吲哚乙酸	y=1 499.337x-1 739.254	0.995 18	5~4 000	5	0.00	0.00	0.00
总计					7 978.69	8 810.97	8 133.88

有机酸种类	标准曲线	相关系数(r)	线性范围/(ng·mL^-1)	定量限/(ng·mL^-1)	原液/(ng·mL^-1)	浸泡/(ng·mL^-1)	煮沸/(ng·mL^-1)
柠檬酸	y=853.377x+7.480e⁵	0.993 02	20~2 000	20	6 149.55	6 844.64	6 311.48
乳酸	y=1 578.044x+2.594e⁵	0.992 71	20~4 000	20	563.42	567.44	534.15
焦谷氨酸	y=125.072x-529.814	0.994 19	20~8 000	20	508.68	443.61	424.96
苹果酸	y=3 718.915x+8.734e⁴	0.990 65	4~800	4	132.07	262.24	210.59
酒石酸	y=567.176x+13 609.325	0.991 74	20~2 000	20	191.56	235.23	198.79
苯乳酸	y=1 286.594x-891.087	0.996 09	2~800	2	183.57	171.13	169.01
琥珀酸	y=8 022.780x+14 171.818	0.997 15	2~1 600	2	151.54	135.46	129.40
丙二酸	y=702.731x-6 263.514	0.992 88	40~4 000	40	11.26	47.21	39.73
香草酸	y=347.304x+2 807.078	0.993 35	10~8 000	10	27.29	26.02	25.48
3-羟基-3-甲基戊二酸	y=6 487.890x-1 043.688	0.997 69	2.5~2 000	2.5	25.82	22.90	21.36
泛酸	y=514.681x+807.806	0.998 45	20~16 000	20	1.57	17.44	17.96
戊二酸	y=7 210.433x+1 811.293	0.997 76	1~800	1	5.94	6.03	5.55
D-葡萄糖醛酸	y=1 387.180x+30.906	0.997 12	5~4 000	5	6.32	5.88	22.69
富马酸	y=1 412.000x+5 988.081	0.997 72	5~4 000	5	0.44	4.93	5.10
辛二酸	y=25 544.093x+1.309e⁵	0.995 16	1~200	1	4.67	4.14	4.28
烟酸	y=1 818.504x+800.838	0.995 53	2.5~1 000	2.5	4.14	3.94	3.59
5-羟甲基-2-呋喃甲酸	y=2 148.361x+2 741.174	0.996 96	2.5~2 000	2.5	3.02	3.63	2.89
苯丙酮酸	y=620.082x-1 523.647	0.998 74	4~800	4	1.62	2.65	1.31
马来酸	y=3 718.915x+8.734e⁴	0.990 65	4~800	4	2.36	2.30	1.66
3-甲基戊二酸	y=6 230.506x-4 717.793	0.994 54	2.5~2 000	2.5	1.43	1.48	1.33
高香草酸	y=1 603.625x-5 382.444	0.993 53	20~2 000	20	1.19	1.08	1.25
己二酸	y=5 163.754x+464.640	0.997 29	2~800	2	0.80	0.86	0.77
乙基丙二酸	y=7 227.696x-2 425.879	0.996 82	1~800	1	0.40	0.57	0.41
马尿酸	y=6 284.347x-1 550.857	0.997 53	0.5~400	0.5	0.05	0.17	0.14
吡啶甲酸	y=4 713.446x+1 140.537	0.993 41	2.5~2 000	2.5	0.00	0.00	0.00
3-吲哚乙酸	y=1 499.337x-1 739.254	0.995 18	5~4 000	5	0.00	0.00	0.00
总计					7 978.69	8 810.97	8 133.88

氨基酸	标准曲线	相关系数(r)	线性范围/(ng·mL^-1)	定量限/(ng·mL^-1)	原液/(ng·mL^-1)	浸泡/(ng·mL^-1)	煮沸/(ng·mL^-1)
丙氨酸	y=0.002x+0.006 42	0.992 98	2~5 000	2	3 315.79	4 084.80	3 266.88
缬氨酸	y=0.022x+0.017 6	0.991 24	0.2~250	0.2	2 186.41	3 009.93	2 245.27
天冬氨酸	y=0.004x+0.009 57	0.994 48	0.8~2 000	0.8	1 913.12	2 407.06	1 866.67
脯氨酸	y=0.032x+0.005 37	0.995 85	0.2~2 000	0.2	1 356.28	1 765.38	1 314.54
亮氨酸	y=0.048x+0.032 2	0.995 94	0.2~1 000	0.2	1 251.94	1 509.04	1 257.01
异亮氨酸	y=0.035x+0.008 36	0.996 20	0.2~2 000	0.2	1 014.88	1 353.67	1 028.62
甘氨酸	y=1.825e^-4x+8.080 3e^-4	0.991 18	4~10 000	4	921.30	1 112.67	860.35
丝氨酸	y=0.014x+0.006 75	0.991 55	0.2~500	0.2	489.72	1 075.42	797.95
精氨酸	y=0.004x+0.012 2	0.995 27	0.2~500	0.2	907.13	1 022.86	785.77
谷氨酸	y=0.011x+0.008 86	0.994 79	0.4~2 000	0.4	721.83	872.28	728.62
赖氨酸	y=0.016x+0.006 67	0.994 46	0.1~250	0.1	582.20	771.73	551.31
苯丙氨酸	y=0.049x+0.013 3	0.995 49	0.1~1 000	0.1	429.77	586.48	446.95
苏氨酸	y=0.003x+0.001 01	0.993 51	2~1 000	2	455.16	537.54	430.90
酪氨酸	y=0.009x+0.009 79	0.991 89	0.25~1 250	0.25	382.44	451.34	347.28
γ-氨基丁酸	y=0.011x+0.001 68	0.992 86	0.1~1 000	0.1	309.91	425.70	327.25
天冬酰胺	y=0.002x+0.010 62	0.991 02	0.2~2 000	0.2	330.04	358.57	265.76
鸟氨酸	y=1.193e^-4x+6.536 4e^-5	0.995 04	2~20 000	2	71.03	292.01	276.49
谷氨酰胺	y=0.026x+0.017 6	0.992 60	0.4~2 000	0.4	46.34	67.76	49.92
组氨酸	y=0.006x+0.009 07	0.991 46	0.1~1 000	0.1	33.41	37.32	88.30
甲硫氨酸	y=0.014x-0.008 52	0.991 71	1.25~2 500	1.25	2.15	6.19	4.42
色氨酸	y=0.083x+0.014 8	0.992 67	0.05~500	0.05	4.28	0.84	0.16
同型半胱氨酸	y=0.004x-0.002 48	0.990 51	1~1 000	1	0.00	0.00	0.00
必需氨基酸/总氨基酸					35.64%	35.92%	35.73%
必需氨基酸/非必须氨基酸					55.37%	56.06%	55.60%
总计					16 725.14	21 748.60	16 940.43

氨基酸	标准曲线	相关系数(r)	线性范围/(ng·mL^-1)	定量限/(ng·mL^-1)	原液/(ng·mL^-1)	浸泡/(ng·mL^-1)	煮沸/(ng·mL^-1)
丙氨酸	y=0.002x+0.006 42	0.992 98	2~5 000	2	3 315.79	4 084.80	3 266.88
缬氨酸	y=0.022x+0.017 6	0.991 24	0.2~250	0.2	2 186.41	3 009.93	2 245.27
天冬氨酸	y=0.004x+0.009 57	0.994 48	0.8~2 000	0.8	1 913.12	2 407.06	1 866.67
脯氨酸	y=0.032x+0.005 37	0.995 85	0.2~2 000	0.2	1 356.28	1 765.38	1 314.54
亮氨酸	y=0.048x+0.032 2	0.995 94	0.2~1 000	0.2	1 251.94	1 509.04	1 257.01
异亮氨酸	y=0.035x+0.008 36	0.996 20	0.2~2 000	0.2	1 014.88	1 353.67	1 028.62
甘氨酸	y=1.825e^-4x+8.080 3e^-4	0.991 18	4~10 000	4	921.30	1 112.67	860.35
丝氨酸	y=0.014x+0.006 75	0.991 55	0.2~500	0.2	489.72	1 075.42	797.95
精氨酸	y=0.004x+0.012 2	0.995 27	0.2~500	0.2	907.13	1 022.86	785.77
谷氨酸	y=0.011x+0.008 86	0.994 79	0.4~2 000	0.4	721.83	872.28	728.62
赖氨酸	y=0.016x+0.006 67	0.994 46	0.1~250	0.1	582.20	771.73	551.31
苯丙氨酸	y=0.049x+0.013 3	0.995 49	0.1~1 000	0.1	429.77	586.48	446.95
苏氨酸	y=0.003x+0.001 01	0.993 51	2~1 000	2	455.16	537.54	430.90
酪氨酸	y=0.009x+0.009 79	0.991 89	0.25~1 250	0.25	382.44	451.34	347.28
γ-氨基丁酸	y=0.011x+0.001 68	0.992 86	0.1~1 000	0.1	309.91	425.70	327.25
天冬酰胺	y=0.002x+0.010 62	0.991 02	0.2~2 000	0.2	330.04	358.57	265.76
鸟氨酸	y=1.193e^-4x+6.536 4e^-5	0.995 04	2~20 000	2	71.03	292.01	276.49
谷氨酰胺	y=0.026x+0.017 6	0.992 60	0.4~2 000	0.4	46.34	67.76	49.92
组氨酸	y=0.006x+0.009 07	0.991 46	0.1~1 000	0.1	33.41	37.32	88.30
甲硫氨酸	y=0.014x-0.008 52	0.991 71	1.25~2 500	1.25	2.15	6.19	4.42
色氨酸	y=0.083x+0.014 8	0.992 67	0.05~500	0.05	4.28	0.84	0.16
同型半胱氨酸	y=0.004x-0.002 48	0.990 51	1~1 000	1	0.00	0.00	0.00
必需氨基酸/总氨基酸					35.64%	35.92%	35.73%
必需氨基酸/非必须氨基酸					55.37%	56.06%	55.60%
总计					16 725.14	21 748.60	16 940.43

样品	L^*	a^*	b^*
原液	18.60c	-1.07a	1.73a
浸泡	20.40a	-0.94b	1.38b
煮沸	19.15b	-0.97b	1.60ab

Effect of Reprocessing on the Quality of Medicinal Aromatic Vinegar and its Nanostructure Revelation

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