酿造食醋与配制食醋成分鉴别方法研究

Analysis of characteristic components in fermented vinegar and blended vinegar

本研究通过测定市场中18个配制食醋、90个酿造食醋中的有机酸、游离氨基酸的含量，利用主成分分析方法对检测结果进行分析，建立了鉴别酿造食醋和配制食醋的方法。结果表明：酿造食醋的乳酸含量在500～15000mg／kg之间，配制食醋乳酸含量在0～500mg／kg之间，差异明显；酿造食醋中的游离氨基酸种类和含量都明显高于配制食醋；主成分分析结果表明，食醋样品可明显分为固体发酵食醋与配制食醋两大类，因此，通过检测食醋中乳酸、丙氨酸、异亮氨酸、亮氨酸、缬氨酸、苏氨酸、丝氨酸、甘氨酸的含量，对主成分分析法作了重要贡献，可以有效区分酿造和配制食醋，达到鉴别市场上标称的酿造食醋的真伪的目的。

To establish a method for identifying fermented vinegar and blended vinegar by determination of the contents of organic acid and free amino acid in 18 samples of blended vinegar,90 samples of fermented vinegar from the market, through a Principal Component Analysis （PCA）method and based on the analysis of the determination results.Results showed that：fermented vinegar had a content of lactic acid in the range from 500 to 15000 mg/kg ,and the blended vinegar had a content of lactic acid in the range from 0 to 500 mg/kg.The difference was enormous.The types and contents of the free amino acid in fermented vinegar were significantly higher than that of blended vinegar.Therefore, fermented Vinegar and blended vinegar can be distinguished effectively by determination of the contents of lactic acid, alanine, isoleucine, leucine, valine, threonine, serine, and glycine in the vinegar ,so as to achieve the purpose of identifying the authenticity of the nominal fermented vinegar sold in the market.