不同种类市售食醋特征指标的测定及差异性分析  

Characteristic Indices Determination and Difference Analysis of Various Commercial Vinegars

作　　者：刘济源[1] 曹星雨 赵艺文[1] 余永建[2] 朱胜虎[2] 程永强[1] 

机构地区：[1]植物源功能食品北京市重点实验室,中国农业大学食品科学与营养工程学院,北京100083 [2]江苏恒顺醋业股份有限公司,江苏镇江214043

出　　处：《中国调味品》2015年第11期1-6,共6页China Condiment

基　　金：江苏省镇江市“331”创新创业人才引进项目;国家自然科学基金项目(31171739);国家“十二五”科技支撑计划项目(2014BAD04B06)

摘　　要：以不同地域、不同品牌、不同原料、不同陈放年代的11种我国市售食醋为研究对象,准确测定了对食醋品质有重要影响的有机酸含量、乳酸比重、乙酸比重、DPPH自由基半清除率浓度等特征指标。各指标间的Pearson相关系数矩阵显示:食醋发酵过程中乙酸和柠檬酸、乳酸和琥珀酸的代谢途径可能分别相对一致;食醋中多酚可能多来自于原料。主成分分析表明:镇江香醋和山西老陈醋的共同特征是有机酸丰富多样;相比于山西老陈醋,镇江香醋的特征是乳酸、蛋白质、多酚含量整体更高。Various vinegars made from different materials with diverse ages and brands in various areas of China are studied.Determine the characteristic indices that might predict the quality of vinegar including organic acids content,ratio of lactic acid content to total acids content,ratio of acetic acid content to total acids content and DPPH IC50.Pearson＇s correlation coefficients between characteristic indices show that acetic acid and citric acid as well as lactic acid and succinic acid might share the similar metabolic pathways during fermentation respectively;materials are likely to be the main sources of vinegar polyphenols.PCA demonstrates that the common characteristic of Shanxi aged vinegar and Zhenj iang aromatic vinegar is the variety and large amount of organic acids;compared with Shanxi aged vinegar,Zhenjiang aromatic vinegar displays the characteristics of more lactic acids, proteins and polyphenols.

关 键 词：不同食醋差异 食醋特征指标 相关系数 主成分分析 DPPH IC50 

分 类 号：TS264.22[轻工技术与工程—发酵工程]