地理标志保护醋中有机酸差异性分析  

Study on Characteristics Difference of Organic Acids in Geographical Indicaton Vinegar

作　　者：郑彦婕[1] 陈素娟[1] 李锦才[1] 郑燕燕[1] 

机构地区：[1]深圳市计量质量检测研究院,硕士工程师广东深圳518000

出　　处：《食品与发酵工业》2010年第12期173-176,共4页Food and Fermentation Industries

基　　金：国家质检总局公益科研项目<地理标志产品检测体系与技术研究及示范>(2007GYJ049)

摘　　要：建立了采用高效液相色谱法快速测定食醋中9种有机酸的方法。选用prevail organic acid反相色谱柱并确定9种有机酸最佳色谱分离条件,方法回收率达到89%～104%,相对标准偏差为0.38%～1.41%。对山西老陈醋和镇江香(陈)醋2种地理标志保护醋的分析表明:有机酸主要有乙酸、乳酸、丙酮酸、甲酸、酒石酸、柠檬酸,其中两种醋中乳酸和丙酮酸的含量有一定差异。与非地理保护标志醋样品的分析比较表明:山西老陈醋和镇江香(陈)醋中乙酸、乳酸、丙酮酸3种有机酸及总酸含量较高,以上4个指标可以作为分辨地理标志保护醋的重要因素。A HPLC method for rapid determination of 9 organic acids in vinegar was developed.The organic acids were separated by the Prevail Organic acid column in the optimal condition.The recoveries of the method were 89%～104%,the RSDs were 0.38%～1.41%.Two kinds of geographical indicated vinegars,Shanxi extra aged vinegar,Zhenjiang vinegar,were analyzed.The results showed;the organic acids from the vinegars were acetic acid,latic acid,pyruvia acid,formic acid,tartaria acid and citric acid.The contents of latic acid,pyruvia acid in Shanxi extra aged vinegar were different from Zhenjiang vinegar.Compared with non-geographical indicated vinegars,the contents of acetic acid,lactic acid,pyruvia acid and total acid were much more than non-geographical indicated one.Four organic acid contents would be the important factor for the geographical indication discrimination.

关 键 词：有机酸 山西老陈醋 镇江香醋 地理标志 

分 类 号：TS264.22[轻工技术与工程—发酵工程]