| 镇江恒顺优质香醋理化指标的分析研究 |
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| 引用本文： | 余鸣春,敖宗华,陶文沂,吴珏,李国权,叶有伟.镇江恒顺优质香醋理化指标的分析研究[J].中国调味品,2006(6):18-21. |
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| 作者姓名： | 余鸣春 敖宗华 陶文沂 吴珏 李国权 叶有伟 |
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| 作者单位： | 1. 江南大学,工业微生物教育部重点实验室,江苏,无锡,214036
2. 镇江恒顺集团,江苏,镇江,212004 |
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| 基金项目： | 江苏省镇江市科技局科研项目 |
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| 摘 要： | 用费林滴定、高效液相色谱（HPLC）、气质联用（GC—MS）等方法对镇江恒颇优质香醋进行研究。发现其指标基本如下：总酸〉5．0g／100mL，还原糖范围在2．6～3．0g／100mL，总游离氨基酸含量在1000mg／100mL左右，以丙氨酸、亮氨酸、谷氨酸为最主要的种类，同时发现香气成分丰富，并各自具有其独特性。引入川芎素含量作为一重要理化指标，能快速检测醋样的优劣。
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| 关 键 词： | 醋 风味 川芎嗪 指标 |
| 文章编号： | 1000-9973(2006)06-0018-04 |
| 收稿时间： | 2006-01-20 |
| 修稿时间： | 2006年1月20日 |
A study on the physical and chemical index of Hengshun aromatic vinegar |
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| YU Ming-chun,AO Zong-hua,TAO Wen-yi,WU Yu,LI Guo-quan,YE You-wei.A study on the physical and chemical index of Hengshun aromatic vinegar[J].China Condiment,2006(6):18-21. |
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| Authors: | YU Ming-chun AO Zong-hua TAO Wen-yi WU Yu LI Guo-quan YE You-wei |
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| Affiliation: | 1.The Key Laboratory of Industry Biotechnology, Ministry of Education, Southern Yangtze University,Wuxi 214036,China; 2. Hengshun Group Company, Zhenjiang 212004, China |
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| Abstract: | Feilin titration,HPLC and GC-MS were applied to research the classy Hengshun aromatic vinegar.Total acid was larger than 5.0 g/100 mL,the range of reducing sugar was 2.6 ~3.0 g/100mL.The content of total free amino acids was about 1000 mg/100 mL,of which Ala,Leu and Glu were the main kinds. Every sample had unique flavor and rich aromatic compounds.The tetramethylpyrazine index was used as the rapid detection parameter for quality evaluation. |
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| Keywords: | vinegar flavor tetramethylpyrazine index |
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