食醋掺假检验方法研究进展  

Progress of the study on methods for detecting adulteration of vinegar

作　　者：朱永红 赵博 肖昭竞 

机构地区：[1]重庆市计量质量检测研究院,国家农副加工产品及调味品质量监督检验中心,重庆401123

出　　处：《中国调味品》2012年第4期94-99,共6页China Condiment

基　　金：重庆市科技攻关计划项目(CSTC;2010AC1108)

摘　　要：食醋是一种传统的酿造调味品,当前食醋掺假的问题仍时有发生,食醋掺假检验方法的研究已成为当前调味品研究的热点之一。食醋掺假形式多种多样,掺假检验方法也各不相同,有的基于食醋特有的酿造组分如挥发性风味组分、有机酸、氨基酸等进行检验,有的通过检验食醋中掺入的非酿造组分如合成乙酸等进行识别。虽然当前食醋掺假检验方法研究取得了一定进展,但其实际应用尚不理想,将多指标组合使用识别食醋掺假可能是未来食醋掺假检验的重要方向。Vinegar is a traditional fermented condiments. The adulteration ot vinegars still iaappenea from time to time now. The study on the methods for identifying the vinegar adulteration has become one of hot-spot research fields about condiments. Vinegar was adulterated in many forms and the methods for identifying the adulteration also vary. Some methods were based on the detection of spe- cific brewing compounds e. g. volatile flavory compounds, organic acids, amino acids in vinegar, some were based on the detection of added components e. g. synthetic acetic acid in vinegar. Although some progress has been made in developing the methods of identifying adulterated vinegar, the practical ap- plication of the methods were not very satisfactory. Combined use of multiple indicators for identifying vinegar adulteration may represent an important research trend of vinegar adulteration testing.

关 键 词：食醋 酿造食醋 掺假 检验 

分 类 号：TS264.22[轻工技术与工程—发酵工程]