食醋氨基酸指纹图谱的建立及特征分析  

Institution of Fingerprint of Amino Acids of Table Vinegar and Its Application to Characterization of Table Vinegar

作　　者：王修宁 韩丽[2] 张浩[2] 赵超敏[2] 丁卓平[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海出入境检验检疫局,上海200135

出　　处：《理化检验（化学分册）》2016年第9期1095-1099,共5页Physical Testing and Chemical Analysis(Part B:Chemical Analysis)

基　　金：上海出入境检验检疫局科技专项资助项目(HK007-2015)

摘　　要：采用全自动氨基酸分析仪对液态发酵芳香醋、液态发酵苹果醋、固态发酵粮食酿造食醋和配制食醋等4种食醋中氨基酸进行测定,计算各氨基酸的峰面积比例,利用SPSS软件绘制食醋中氨基酸指纹图谱,并进行聚类分析。芳香醋、苹果醋和粮食酿造食醋中氨基酸质量浓度分别为0.80~1.99g·L^(-1),0.01~0.98g·L^(-1)和2.79~10.74g·L^(-1)。配制食醋基本不含氨基酸。指纹图谱能够较好区分出芳香醋、配制食醋,并且可以识别出来源相同的样品。聚类分析可按照不同发酵方式、产地及原料对食醋进行较好的归类。Amino acids in 4 kinds of table vinegar, i. e. , aromatic vinegar and apple vinegar （prepared by liquid-state fermentation）, rice vinegar （prepared by solid state fermentation） and blended vinegar, were determined by the automatic amino acid analyzer. Values of peak area ratios of the amino acids were calculated, and aided by the software of SPSS, fingerprint of amino acids in table vinegar was instituted, and furthermore clustering analysis was applied. Contents of amino acids found were in the ranges of 0. 80- 1. 99 g · L^- 1 for aromatic vinegar, 0. 01 - 0.98 g · L^- 1 for apple vinegar and 2.79-10.74 g · L^- 1for rice vinegar, while no amino acid was found in blended vinegar. Aromatic vinegar could be distinguished effectively from blended vinegar by using the fingerprint and vinegar with same origin could also be identified. Various kinds of vinegar prepared by different fermentation methods, or with different raw materials, or obtained from different producing areas, could be properly identified by using the clustering analysis.

关 键 词：全自动氨基酸分析仪 指纹图谱 氨基酸 食醋 聚类分析 

分 类 号：O657.7[理学—分析化学]