摘要
以市售山西老陈醋为试验样品,对其不挥发酸和有机酸进行测定,并采用灰关联分析方法对山西老陈醋中的不挥发酸与乳酸、酒石酸、苹果酸、琥珀酸、柠檬酸、α-酮戊二酸共6种有机酸进行关联度分析。结果表明:其中乳酸、琥珀酸、α-酮戊二酸与不挥发酸的关联度高,因此初步确定乳酸、琥珀酸、α-酮戊二酸、苹果酸为山西老陈醋有机酸特征成分。
The non-volatile acid and organic acid in commercial Shanxi aged vinegar were determined.The non-volatile acid and six kinds of organic acid of Shanxi aged vinegar,including lactic acid,tartaric acid,malic acid,succinic acid,citric acid and α-ketone glutaric acid were analyzed by grey relational analysis method.The results showed that the lactic acid,succinic acid,α-ketone glutaric acid were in high correlation with non-volatile acid.According to the results,the lactic acid,succinic acid,α-ketone glutaric acid,malic acid were preliminarily determined as organic acids characteristic components of the Shanxi aged vinegar.
出处
《中国酿造》
CAS
2014年第9期105-108,共4页
China Brewing
基金
国家"863"计划项目(2011AA10090401)
山西科技攻关项目(20120313030-2)
关键词
山西老陈醋
灰关联分析
有机酸
特征成分
Shanxi aged vinegar
grey relational analysis
organic acid
characteristic components
