摘要
目的:对酿造醋和配置醋的质量进行分析并建立鉴别方法,为区别市场其成品的真伪优劣提供依据。方法:采用紫外光谱鉴别及国标规定方法,比较各样品变化情况。结果:酿造白米醋在270nm下有吸收,配置白醋则没有。酿造米醋灰分平均在2.00%左右,酿造白米醋灰分在0.29%左右,配置白醋灰分在0.02%左右。酿造米醋氨基态氮平均在0.121%左右,酿造白米醋氨基态氮在0.009%左右,配置白醋氨基态氮为0。结论:本试验方法操作简便、可靠、实用,可作为鉴别酿造醋和配置醋质量的真伪优劣指标。
[Objective]To analyze quality of brewed vinegar and prepared vinegar and establish identification methods. [Method] According to national standards and ultra-violet spectrograph, various samples were compared. [Result] The brewed rice vinegar had the absorption under 270nm, but the prepared white vinegar did not have. The ash of brewed rice vinegar was about 2.00% on average, brewed white rice vinegar was about 0.29%, and prepared white vinegar was about 0.02%. The amino nitrogen of brewed rice vinegar was about 0.121% on average, brewed white rice vinegar was about 0.009%, and the prepared white vinegar was 0. [Conclusion] This empirical approach is easy to operate, reliable, practical and can be used as a indicator to distinguish the quality between brewed vinegar and prepared vinegar.
出处
《中国食物与营养》
2011年第2期27-31,共5页
Food and Nutrition in China
基金
国家重大科技专项经费资助(2009ZX09308-003)
关键词
酿造醋
配置醋
紫外光谱
质量分析
brewed vinegar
prepared vinegar
UV
quality analysis
