期刊文献+

食醋生产过程中铁、锌、铜的迁移变化 被引量:3

Change in Iron,Zinc,and Copper Concentrations during Vinegar Production
原文传递
导出
摘要 本文研究了食醋发酵过程中铁、锌、铜的产生途径及影响因素。采用原子吸收分光光度法对镇江香醋不同发酵阶段液相、固相中的铁、锌、铜含量变化进行分析。结果表明铁、锌、铜在发酵各阶段液相中主要以可溶态存在,沉淀的形成对Fe、Zn、Cu具有富集作用。随着发酵的进行,发酵设备、管道由于长期受醋酸、有机酸等的腐蚀使铁、锌、铜游离和在发酵生产过程中添加了含有铁、锌、铜的辅料,是醋醅中铁、锌、铜含量上升的主要因素。醋中铁主要来源于醋酸发酵和封醅陈酿阶段,在淋醋时铁浓度达到最高,59.69 mg/L。醋中的锌、铜主要来源于酒精发酵阶段,浓度分别达到18.12 mg/L和0.60 mg/L。由于醋醅对铁、锌、铜元素具有强吸附力,醋醅对醋液中的金属元素浓度具有一定的调控作用。通过本研究表明改进设备材质、采用合理的过滤措施及在发酵过程中使用金属离子吸附剂将是控制食醋中金属含量的有效措施。 Iron-, zinc- and copper-producing pathways and factors influencing vinegar fermentation were examined in this study. Iron, zinc, and copper content at different stages of fermentation during the production of Zhenjiang fragrant vinegar were analyzed using atomic absorption spectrometry. The results showed that these three minerals were mainly present in the soluble state in the liquid phase during various stages of fermentation and were enriched due to precipitate formation. The key factors that influenced the increase in the mineral content in vinegar fermentative substrates originated from corrosion of the fermentation equipment or pipes due to long-term exposure to acetic acid and organic acid, as well as from materials containing iron, zinc, and copper, which might be added during the fermentation process. Iron was introduced into the process mainly at the acetic acid fermentation stage and during sealing for maturation. Furthermore, iron concentration reached highest levels, of 59.69 mg/L at the leaching stage during vinegar production. In addition, alcohol fermentation was the main stage for enrichment of zinc and copper, where their concentrations in vinegar reached 18.12 mg/L and 0.60 mg/L, respectively. The fermentative substrates for vinegar had a strong ability to absorb elemental iron, zinc, and copper, thus contributing regulatory effects on the metal concentration in vinegar. The results indicate that the metal content during vinegar production could be controlled by improving the quality of equipment, optimizing filtering methods, or use of metal ion adsorbents.
出处 《现代食品科技》 EI CAS 北大核心 2014年第9期199-204,229,共7页 Modern Food Science and Technology
基金 河南省高等学校青年骨干教师资助计划(2010GGJS-112)
关键词 原子吸收光谱法 微量金属 吸附 食醋 迁移 atomic absorption spectromelry trace metals adsorption vinegar migration
  • 相关文献

参考文献11

  • 1FU Liang, NIE Xi-du, Xie Hua-lin, et al. Rapid multi-element analysis of Chinese vinegar by sector field inductively coupled plasma mass spectrometry [J]. European Food Research and Technology, 2013, 237(5): 795-800.
  • 2FREGAPANE Giuseppe, RUBIO-FERN,:NDEZ Hip61ito, SALVADOR Maria Desamparados. Continuous production of wine vinegar in bubble column reactors of up to 60-1itre capacity [J]. European Food Research and Technology, 2003, 216(1): 63-67.
  • 3XU Wei, XU Qingping, CHEN Jinhua, et al. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process [J]. Journal of the Science of Food and Agriculture, 2011, 91(9): 1612-1617.
  • 4W1NDISCH W. Interaction of chemical species with biological regulation of the metabolism of essential trace elements [J]. Analytical and Bioanalytical Chemistry, 2002, 372(3): 421-425.
  • 5陈燕清,倪永年,舒红英.基于无机元素的含量判别食醋的种类和品牌方法研究[J].光谱学与光谱分析,2009,29(10):2860-2863. 被引量:19
  • 6徐清萍.食醋生产技术[M].北京:化学工业出版社,2008.
  • 7TARIBA Blanka. Metals in wine-impact on wine quality and health outcomes [J]. Biological Trace Element Research, 2011, 144(1-3): 143-156.
  • 8GONZ,EZ-RODRJGUEZ J, PI:REZ-JUAN P, LUQUE DE CASTRO MD. Sequential spectrophotometric determination of methanol and iron in vinegar by a flow injection-pervaporation method [J]. Analytical and Bioanalytical Chemistry, 2002, 374(1): 120-125.
  • 9BRANDOLINI V, TEDESCHI P, CAPECE A, et al. Saccharomyces Cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine [J]. World Journal of Microbiology and Biotechnology, 2002, 18(6): 499-503.
  • 10SAEI-DEHKORDI S Siavash, FALLAH Aziz A, GHAFARI Ehsan. Determination of lead, cadmium, copper, and zinc content in commercial iranian vinegars using strippingchronopotentiometry [J]. Food Analytical Methods, 2012, 5(4): 767-773.

二级参考文献19

  • 1王彦松,顾明,赵杰东.灵芝药用研究进展[J].西南国防医药,2004,14(6):680-682. 被引量:21
  • 2陈国良,陈晓清.灵芝有效成分研究综述[J].中国食用菌,1995,14(4):7-9. 被引量:87
  • 3NIYong-nian(倪永年).Application of Chemometrics in the Analytical Chemistry(化学计量学在分析化学中的应用).Bering:Science Press(北京:科学出版社),2004.228.
  • 4Zhang Guo-wen, Ni Yong-nian, Churchill Jane, et al. Talanta, 2006, 70(2): 293.
  • 5Hernandez O M, Fraga J M G, Jimenez A I, et al. Food Chemistry, 2005, 93(3):449.
  • 6Zhang Qin-yi, Zhang Shun-ping, Xie Chang-sheng, et al. Sensors and Actuators B, 2006, 119(2): 538.
  • 7Tesfaye W, Morales M L, Garci a-Parrilla M C, et al. Trends in Food Science &Technology, 2002, 13(1) : 12.
  • 8Lapa Rui A S, Lima Jose L F C, Perez-Olmos Rieardo, et al. Food Control, 1995, 6(3): 155.
  • 9Guerrero Maria I, Herce-Pagliai Claudia, Camean Ana M, et al. Talanta, 1997, 45(2) : 379.
  • 10Antonelli A, Zeppa G, Gerbi V, et al. Food Chemistry, 1997, 60(33): 403.

共引文献19

同被引文献36

引证文献3

二级引证文献29

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部