酿造食醋与配制食醋中有机酸的分析研究  

Analysis of organic acids in fermented and blended vinegar

作　　者：王贵双[1] 高丽华[1] 赵俊平[1] 鲁绯[1] 

机构地区：[1]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2011年第11期146-148,共3页China Brewing

摘　　要：在国内首次大批量地从市场上抽样150个食醋样本,采用离子色谱法测定中样本中有机酸含量,并利用SPSS数据分析软件,研究酿造食醋和配制食醋中有机酸的分布规律,为酿造食醋和配制食醋的鉴别提供依据。The contents .of organic acids in fermented and blended vinegar samples obtained from the market were analyzed using the method of ion chromatogram. The data of organic acids were analyzed through SPSS software. As a result, some conclusions could be drawn to differentiate fermented vinegar from blended vinegar.

关 键 词：酿造食醋 配制食醋 有机酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程]