不同品种醋中有机酸分析比较

Analysis of Organic Acids in Different Varieties of Vinegar

研究以8种不同米醋及果醋产品为实验样品,通过HPLC技术对8种醋的总糖、总酸和有机酸的含量进行了分析,并以7种有机酸含量为指标进行主成分分析。结果表明:除个别品种,总体样品的总糖、总酸含量差别不大;不同醋的有机酸品种及其含量差异较大,同类型的则相差较小;其中,草酸和乙酸的含量最高,主要为呈酸物质;相对于米醋,果醋所含的有机酸含量及种类较多。最后,提出了以果代粮生产食醋的展望。

Take eight different kinds of rice vinegar and fruit vinegar as the experimental samples, the content of total sugar, total acids and organic acids is analyzed by HPLC technology, and seven kinds of organic acids are chosen as the index of principal component. The results show that there is little difference in the content of total sugar and total acids among the overall samples, except for some individual varieties; the differences of the sorts of organic acids and their content from different kinds of vinegar are obvious, but from the same type is small; what＇s more, oxalic acid and acetic acid, as the main acid substances, accounting for the main part of the vinegar products; compared with the rice vinegar, fruit vinegar contains more organic acids and categories. At last, put forward a plan for producing vinegar with fruit instead of grain.