食醋中丙酸本底含量调查研究  

Investigation on the Background Content of Propionic Acid in Vinegar

作　　者：李永丽 潘中乔亚 于刚 肖宇 俞洪宝 LI Yongli;PAN Zhongqiaoya;YU Gang;XIAO Yu;YU Hongbao(Chengdu Customs District Technology Center,Chengdu,Sichuan 610041,China;Nanchong Customs House)

机构地区：[1]成都海关技术中心,四川成都610041 [2]南充海关

出　　处：《检验检疫学刊》2019年第5期10-11,24,共3页Journal of Inspection and Quarantine

基　　金：海关总署科研项目(2017IK273)

摘　　要：本文采用高效液相色谱(HPLC)方法检测了129份市售食醋中丙酸含量,检出78份含有丙酸,含量范围0.004~2.451 g/kg,比较分析了不同工艺、不同产地食醋中丙酸含量规律,提出了不同食醋中丙酸本底的建议值,旨在为食醋中丙酸的本底值提供科学依据,具有较高的实际参考价值。The content of propionic acid in 129 commercial vinegar samples is determined by HPLC.78 samples are found to contain propionic acid,the content range is 0.004—2.451 g/kg.In this paper,the content of propionic acid in vinegar from different processing and different producing areas is compared and analyzed,and the recommended background value of propionic acid in different vinegar is put forward,which aims to provide scientific basis for the background value of propionic acid in vinegar and has high practical reference value.

关 键 词：食醋 丙酸本底 含量调查 

分 类 号：TS202.3[轻工技术与工程—食品科学]