食醋的氧化值测定及其应用探讨

Determination of Oxidation Value of Vinegars and Its Application

根据酿造食醋与配制食醋挥发性组分含量的差异,提出了一种测定食醋中挥发性还原性组分的方法,即氧化值法,并将氧化值定义为100mL食醋样品蒸馏液所消耗的0.002mol/L KMnO4的体积(mL)数。经过分析发现,酿造食醋与配制食醋、冰乙酸的氧化值存在显著性差异。结果提示食醋的氧化值可在一定程度上反映其酿造属性,可作为反映食醋样品品质的一个指标,并有可能通过测定氧化值来判断某一食醋是否为酿造食醋。所建立的食醋氧化值测定法具有操作简便、重复性好的特点,具有较大的推广应用价值。

According to the difference of volatile components between fermented vinegar and blended vinegar, a method for determining reducing volatile components in vinegars was proposed, that is, oxidation value method. The oxidation value of vinegar was defined as the volume （mL） of 0. 002 mol/L of KMnO4 solution needed to react with distillate of 100 mL vinegar sample. It was found that signifi- cant difference of oxidation value existed between fermented vinegars, blended vinegars and edible acetic acid. It was implied that oxidation value could reflect the attributes of fermented vinegars to some degree and could be an indicator for the quality of vinegars. Therefore it was possible to judge whether a vinegar sample was fermented vinegar and non-fermented vinegar by determining its oxidation value. The established method for determining oxidation value of vinegar in this paper has many advantages such as ,simple operation and good repeatability, etc. , and is expected to be widely used in future.