对现行食醋、白酒总酸总酯标准检验方法的质疑  

The Oppugnation to the Detection Methods for Total Acid and Ester in Vinegar and Chinese Liquor

作　　者：冷明新 

机构地区：[1]山西省食品工业研究所,太原030024

出　　处：《中国酿造》2003年第4期41-43,共3页China Brewing

摘　　要：食醋、白酒中总酸的测定在有关国家标准、行业标准、地方标准及企业标准中采用滴定法.该文通过模拟醋样测定总酸总酯,发现测定结果与加入量有较大差异,在食醋的总酸总酯测定中差异尤为明显(其中总酯的测定依据DB14/85-1999),检测结果与标准加入量相差达5%～15%;对酒的总酸总酯测定影响较小,但不可忽略.并经多次实验得到了测定食醋、白酒中总酸、总酯较为理想的检验方法.The titration methods of total acid in the vinegar and Chinese liquor are used in concerned national standard, trade standard, local standard and enterprise standard. By measuring total acid and ester in imitate vinegar, the great differences were found with the adding quantity, especially in vinegar (the measurement of total ester was according to DB14/85-1999), which had 5%~15% differences between tested and controlled samples. Although little influence to the measurement in Chinese liquor was found, it cannot be neglected. A better detection method was offered after lots of experiments.

关 键 词：食醋 白酒 总酸 总酯 检验方法 

分 类 号：TS264.2[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]