酿造食醋总酸合格的快速检测  

Rapid Detection of Total Acid in Brewed Vinegar

作　　者：高向阳[1,2] GAO Xiang-yang(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Key Laboratory of Food Safety Rapid Detection in Zhengzhou City,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]郑州市食品安全快速检测重点实验室,郑州450064

出　　处：《中国调味品》2021年第8期155-157,共3页China Condiment

基　　金：郑州市科技局新兴产业研究开发计划项目(153PXXCY186)。

摘　　要：为建立一种快速检测酿造食醋总酸是否合格的新方法,以食醋为样品,以国家颁布的相关参数为依据,根据“等物质的量反应”原则,科学设定了加入的强碱量,用紫薯色素作为呈色剂。结果表明:紫薯色素呈现红色、红橙色和橙灰色时食醋为合格产品,呈现灰蓝色、绿土色和棕黄色时为不合格产品。该法无需滴定,快速、简便,利于现场检测,与国标法对照检测,判断结果一致。In order to establish a new method for detecting whether the total acid of brewed vinegar is qualified or not,using vinegar as the sample,according to the relevant parameters promulgated by the state and the principle of“reaction of equal mass”,the amount of strong alkali added is set scientifically,and purple sweet potato pigment is used as the coloring agent.The results show that vinegar is qualified when purple sweet potato pigment is red,red-orange and orange-gray,while vinegar is unqualified when purple sweet potato pigment is grey-blue,green-earth and brown-yellow.The method is swift,simple and convenient for on-site detection without titration.The results are consistent with those of national standard method.

关 键 词：酿造食醋 总酸 快速检测 产品质量 紫薯色素 

分 类 号：TS264.22[轻工技术与工程—发酵工程]