不同工艺生产的竹醋液组分及其含量差异分析

Analysis on Components and Contents Diversity of Bamboo Vinegars Produced by Different Techniques

以土窑制造的竹醋液原液和自燃炉制造的竹醋液原液为材料,比较了2者在基本理化指标及其成分和含量的差异。结果表明,在竹醋液原液基本理化指标方面,自燃炉竹醋液原液(BVS)折光率、总酸含量分别较土窑竹醋液原液(BVE)高38.64%和34.17%,pH值则低0.3。并利用气质联用仪对2种竹醋液原液的组分及其含量差异进行了分析。结果表明,BVE由96种有机物组成,而BVS则由112种有机物组成,主要包括有机酸、醇类、酚类、醛类、酮类、酯类、吡啶类、呋喃类、烷类等。

Different bamboo vinegars prepared by earth kiln （BVE） and self-ignition stove （BVS） respectively were compared in terms of physical and chemical indexes. The result of experiment indicated that refractive index and total acid content of BVS were 38.64 % and 34.17 % higher respectively than those of BVE, and the pH value was lower by 0. 3. The experiment on chemical components and contents diversity of BVE and BVS were carried out by GC-MS. The result proved that BVE had 96 components and BVS had 112 components. The main components were organic acids, alcohols, phenolics, aldehydes, ketones, esters, pyridins, furans, alkanes, etc.