基于多变量分析结合HPLC的镇江香醋有机酸季节差异性分析  

Analysis of Fixed Acid in Zhenjiang Aromatic Vinegar with Different Season Using Multivariate Analysis Combined with HPLC

作　　者：金鸿娟[1] 林颢[1,2] 管彬彬[1] 孙乐六[2] 赵杰文[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏恒顺集团有限公司,江苏镇江212100

出　　处：《中国食品学报》2015年第4期218-226,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省自然科学基金项目(BK2012286);国家博士后基金项目(2013T60509)

摘　　要：利用高效液相色谱对不同季节的食醋样本有机酸进行分离和分析。共分离出12种有机酸,鉴定出9种酸。方差分析结果表明,除乙酸外,其他8种有机酸季节间的差异非常显著（P〈0.01）,其中,乳酸的差异最为显著（P=1.85×10^-33）。通过有机酸之间的相关性分析,发现各种有机酸之间显著相关,其中苹果酸和琥珀酸之间的相关性最为显著（R=0.973）。此外,为了进一步区分不同季节镇江香醋,利用优度筛选法对不同季节的有机酸进行优度计算并优化。研究结果表明,乳酸对区分夏天的食醋有很高的辨识度,苹果酸对区分冬天的食醋有很高的辨识度,L-焦谷氨酸对区分秋天的食醋有很高的辨识度,酒石酸和琥珀酸对区分春秋的食醋有较高辨识度。依据优度高低,依次选取不同有机酸结合线性判别和K最近邻法对4个季节食醋进行识别。在训练集和预测集中,采用1-5个参数即可把不同季节食醋100%区分开。This work employed high performance liquid chromatography（HPLC） to separate and analyze fixed acid from 120 vinegar samples. 12 organic acids was separated, and 9 organic acids were identified. Variance analysis results show that, besides acetic acid, there is remarkable difference of organic acid content among different seasons（P value less than 0.05）. Among them, the difference of lactic acid content is most remarkable（P value 1.85×10^-33）. Analysis of the correlation was employed in kinds of organic acids, significant correlation was found between organic acids. The correlation between malate acid and succinate acid was the most significant（R value 0.973）. Optimal degree screening method was used to further discriminate Zhenjiang aromatic vinegar. It is found that lactic acid is effective variable to distinguish vinegar of summer from other season（optimal degree more than 1.1）, and malic acid is effectively to discriminate vinegar of winter from others（optimal degree more than 1.3）. Tartaric acid and succinic acid are useful to discriminate vinegars of spring and autumn. Based on the value of optimal degree, linear discrimination analysis and Knearest neighbor were used to discriminate vinegar samples. All vinegar samples were correctly identified using a few variables in calibration and prediction set. The research results provide theoretical foundation and basis for improving Zhenjiang vinegar technology.

关 键 词：镇江香醋 不挥发酸 高效液相色谱 多变量分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]