中国食物与营养2011，Vol.17Issue(2)：27-31,5.
酿造醋和配置醋质量分析与鉴别
Quality Analysis and Distinction About Brewed Vinegar and Prepared Vinegar
摘要
Abstract
[Objective]To analyze quality of brewed vinegar and prepared vinegar and establish identification methods. [Method]According to national standards and ultra-violet spectrograph, various samples were compared. [Result] The brewed rice vinegar had the absorption under 270nm, but the prepared white vinegar did not have. The ash of brewed rice vinegar was about 2.00％ on average,brewed white rice vinegar was about 0.29％, and prepared white vinegar was about 0.02％. The amino nitrogen of brewed rice vinegar was about 0.121％ on average, brewed white rice vinegar was about 0.009％, and the prepared white vinegar was 0. [Conclusion] This empirical approach is easy to operate, reliable, practical and can be used as a indicator to distinguish the quality between brewed vinegar and prepared vinegar.关键词
酿造醋/配置醋/紫外光谱/质量分析引用本文复制引用
李先端,马志静,张丽宏,肖碧英,戴明辉,毛淑杰..酿造醋和配置醋质量分析与鉴别[J].中国食物与营养,2011,17(2):27-31,5.基金项目
国家重大科技专项经费资助(2009ZX090308-003). （2009ZX090308-003）
