CAJ | 학술논문

建立了高效液相色谱法测定食醋中8种有机酸的方法.8种有机酸在试验浓度范围内线性良好,相关系数均大于0.9997,回收率为83.47-101.29%,相对标准偏差(RSD)为1.47-6.48%.采集不同地域和不同生产工艺生产的典型食醋样品,对其中8种有机酸的差异性进行分析.结果表明,食醋中有机酸组成和含量能够反映出该地域食醋的特点,固态发酵食醋中有机酸含量高于液态发酵食醋,并且以乳酸和乙酸为目标物质,有利于更好的鉴别酿造食醋和配制食醋.
건립료고효액상색보법측정식작중8충유궤산적방법.8충유궤산재시험농도범위내선성량호,상관계수균대우0.9997,회수솔위83.47-101.29%,상대표준편차(RSD)위1.47-6.48%.채집불동지역화불동생산공예생산적전형식작양품,대기중8충유궤산적차이성진행분석.결과표명,식작중유궤산조성화함량능구반영출해지역식작적특점,고태발효식작중유궤산함량고우액태발효식작,병차이유산화을산위목표물질,유리우경호적감별양조식작화배제식작.
To establish a method for determination of eight organic acids in vinegar by high-performance liquid chromatography (HPLC). Eight kinds of organic acid showed a good linearily in the testing concentration range. The correlation coefficients of the constitutes were higher than 0.9997, the recoveries were 83.47-101.29%,and the RSD were 1.47-6.48%. The contents of organic acids in vinegar samples obtained from different areas and production process were analyzed. The results showed that the composition and content of organic acids in vinegar reflected the characteristic of the samples, and the content of organic acids in solid state fermentation vinegar is more than liquid fermentation vinegar. By measuring and analyzing the content of lactic acid and acetic acid in vinegar, fermented vinegar could be easily to differentiate from blend vinegar.