中文摘要：

以传统醋发酵指标和绿原酸含量为标准对杜仲叶醋发酵工艺参数进行优化。采用单因素和正交试验设计,在杜仲叶醋发酵第一阶段,对糖和绿原酸含量影响的主要因子进行研究。结果显示：在麸皮质量∶杜仲叶酶解液体积为2∶10,葡萄糖添加量为0.6 g/mL,121℃灭菌30 min;乙醇发酵时间为3 d;乙酸发酵时间为4 d的条件下,可得总酸（以乙酸计）含量为（4.46±0.05）g/100 mL、绿原酸含量为（0.60±0.06）mg/mL,其他指标都符合国家标准的优质发酵杜仲叶醋。

英文摘要：

Taking the contents of acetic acid in the traditional process and chlorogenic acid in eucommia ulmoide leaves, the parameters of eueommia ulmoides vinegar were optimized. Through single factor and orthogonal experiments, the parameters that affect the contents of carbo- hydrate and chlorogenic acid was studied in the first fermentation pro- cess of eucommia ulmoide leaves vinegar. The results showed that： the proportion of bran to eucommia ulmoides leaves enzymatic hydrolysate 2 ： 10, the addition of glucose 0.6 g/mL, sterilizing temperature 121℃, sterilizing time 30min, ethanol fermentation time 3d, acetic acid fermen- tation time 4d. Under this condition, the contents of total acids and chlorogenic acid in the vinegar were （4.46±0.05） g/100 mL and （0.60± 0.06） mg/mL, respectively, and the other indexes were also fit to the na- tional standards of high quality of eucommia ulmoides leaves vinegar.