基于无机元素含量的地理标志食醋分类  

Classification of Geographical Indication Vinegars Based on the Content of Inorganic Elements

作　　者：郑彦婕[1] 胡书玉[1] 黎永乐[1] 张念[1] 柏文良[1] 

机构地区：[1]深圳市计量质量检测研究院,广东深圳518000

出　　处：《食品与发酵工业》2012年第9期167-169,共3页Food and Fermentation Industries

基　　金：质检公益性行业科研专项<地理标志产品检测体系与技术研究及示范>;项目编号:2007GYJ049

摘　　要：采用ICP-AES和ICP-MS共测定了山西老陈醋、镇江香醋中38个无机元素的含量。经显著性分析(T检验)筛选出Cd、Al、Ca、Ba、Fe、Mn、Zn、Ni、Pb、Cs、As、Mo等12个在山西老陈醋和镇江香(陈)醋中含量差异最大的特征元素。基于以上12个特征元素,采用主成分分析法对样品进行分类,可明显归于两类,其含量可能与产地的质地条件和产品的生产工艺有关。无机元素含量分析,有望成为一种鉴别地理标志保护食醋的技术手段。38 inorganic elements in Shanxin extra aged vinegar and Zhenjiang vinegar were analysed through ICP- AES and ICP-MS. 12 characteristic elements, which were Cd, Al, Ca, Ba, Fe, Mn, Zn, Ni, Pb, Cs, As, Mo, were se- lected by significant test （T test）. The principal component analysis （PCA） showed obvious differences between the two vinegars. The contents of 12 characteristic elements were concerned with the local geological condition and pro- cessing technique. The inorganic elements determination was expected to be a discrimination method for authenticity of Chinese geographical indication vinegars.

关 键 词：无机元素 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]