摘要
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.
出处
《江苏调味副食品》
2011年第1期27-29,共3页
Jiangsu Condiment and Subsidiary Food
关键词
玫瑰醋
有机酸
风味特征
分析研究
rose rice vinegar
organic acid
flavor characteristics
analysis and study