基于无机元素的含量判别食醋的种类和品牌方法研究

Research on Discrimination Method of Vinegar Varieties and Brands Based on the Content of Inorganic Elements

化学计量学广泛应用于食品种类和原产地的区分。文章采用原子吸收法测定了32个食醋样品中的Mg,K,Pb,Zn,Fe,Mn,Ca和Cu等八种无机元素含量。采用向量相似法计算了陈醋和白醋以及同一种类不同品牌食醋的相似度;通过聚类分析和主成分分析对来自北京、江西、江苏和山西4个地区品牌的食醋进行了分类,对不同种类的食醋(陈醋和白醋)也进行了分类。聚类分析和主成分分析都将食醋样品分为两大类,每个大类又将食醋样品按不同品牌分开。食醋中无机元素含量差异可作为食醋种类和品牌判别的测量指标之一。

Classification of brands and quality of food products is a very active area with the application of chemometric classification procedures. The content of inorganic elements such as Mg, K, Pb, Zn, Fe, Mn, Ca and Cu in 32 vinegar samples was determined by atomic absorption spectrophotometer. The similarity of Chencu and Baicu as well as different brands of vinegar samples of the same kind was calculated by vector similarity analysis. The characteristic discrimination of vinegar samples of four brands from Beijing, Jiangxi, Jiangsu and Shanxi was accomplished through cluster analysis and principal component analysis, and the classification of different kinds of vinegar samples （Chencu and Baicu） was performed as well. Vinegar samples were divided into two main groups by cluster analysis and principal component analysis. Each main group was discriminated according to different brands. The contents of inorganic elements in vinegar were good chemical descriptors for differentiation of their kinds and brands.