醋品中成分检测方法的研究进展  

Research of the progress of detection methods for ingredient in vinegar

作　　者：郑战伟[1] 张宝善[1] 祁春燕[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第2期446-451,共6页Science and Technology of Food Industry

基　　金：陕西师范大学研究生培养创新基金(2011CXS023)

摘　　要：醋品在人们生活中扮演着越来越重要的角色,营养、安全、健康的要求也越来越深入人心。故此,进一步了解醋品中的成分和检测方法的重要性也就不言而喻。通过查阅大量文献,搜集整理阐述醋品中成分的检测方法,并对各种方法进行了比较,为进一步研究醋中成分提供一些借鉴。The vinegar is playing more and more important part in people＇ s lives,the requirements of nutrient, safety and healthy are increasingly popular.Therefore,the importance of further understanding of vinegar products in the composition and detection methods is also self-evident.Through viewed a large number of documents, collected more elaborate detection methods of components in vinegar products,compared with each other,providing some reference for further study on the composition in vinegar.

关 键 词：醋 成分 检测 方法 展望 

分 类 号：TS264.22[轻工技术与工程—发酵工程]