嘉兴玫瑰米醋中有机酸风味特征的分析探讨

Analysis and discussion on the flavor characteristics of organic acid in Jiaxing rose rice vinegar

为了对嘉兴玫瑰米醋所含的主要有机酸进行分析研究,采用高效液相色谱法对玫瑰米醋中主要有机酸进行测定,结果表明:嘉兴玫瑰米醋中不挥发酸有乳酸、草酸、琥珀酸、苹果酸2、-酮戊二酸、柠檬酸、丙酮酸和富马酸等,并分析了其含量、来源、特征和功能。

The determination of organic acids in Jiaxing rose rice vinegar is carried out through high performance liquid chromatography.The involatile acids in Jiaxing rose vinegar include lactic acid,oxalic acid,succinic acid,malic acid,2-oxoglutarate,citric acid,pyruvic acid and fumaric acid etc..The content,resources,characteristics and functions of these involatile acids are analyzed as well.