基于灰关联的山西老陈醋有机酸特征成分分析研究  

Characteristics component analysis of organic acids in Shanxi aged vinegar based on grey relation

作　　者：彭晓光[1] 杨林娥 杨宇霞[1] 张磊[1] 李婷[1] 

机构地区：[1]山西省生物研究所,山西太原030006

出　　处：《中国酿造》2014年第9期105-108,共4页China Brewing

基　　金：国家"863"计划项目(2011AA10090401);山西科技攻关项目(20120313030-2)

摘　　要：以市售山西老陈醋为试验样品,对其不挥发酸和有机酸进行测定,并采用灰关联分析方法对山西老陈醋中的不挥发酸与乳酸、酒石酸、苹果酸、琥珀酸、柠檬酸、α-酮戊二酸共6种有机酸进行关联度分析。结果表明:其中乳酸、琥珀酸、α-酮戊二酸与不挥发酸的关联度高,因此初步确定乳酸、琥珀酸、α-酮戊二酸、苹果酸为山西老陈醋有机酸特征成分。The non-volatile acid and organic acid in commercial Shanxi aged vinegar were determined.The non-volatile acid and six kinds of organic acid of Shanxi aged vinegar,including lactic acid,tartaric acid,malic acid,succinic acid,citric acid and α-ketone glutaric acid were analyzed by grey relational analysis method.The results showed that the lactic acid,succinic acid,α-ketone glutaric acid were in high correlation with non-volatile acid.According to the results,the lactic acid,succinic acid,α-ketone glutaric acid,malic acid were preliminarily determined as organic acids characteristic components of the Shanxi aged vinegar.

关 键 词：山西老陈醋 灰关联分析 有机酸 特征成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]