CAJ | 학술논문

研究建立电感耦合等离子体发射光谱（ICP-OES）直接进样测定食醋中Cd，Cr，Cu，Mn，Zn，Sr，K， Na，Ca，Mg，Fe 11种元素含量的方法和电感耦合等离子体质谱（ICP-MS）直接进样测定I 元素含量的测定方法，并验证了直接进样方式下测定结果的准确性。采用ICP-OES、ICP-MS、稳定同位素比率质谱（IRMS）对食醋及原料中K，Na，Ca，Mg，Fe，Al，As，Cd，Cr，Cu，Mn，Zn，Sr，Ni，Pb，I 16种元素和δ13C值进行测定，通过系统的统计学方法对测定结果进行分析。发现原料大米中不同元素含量的差别无法传递给相应的食醋；原料焦糖色中元素的含量差异很大。针对于食醋成品：Mn 和生产原料中的红曲、麸皮相关；N a的主要来源是外源添加的食用盐或含钠添加剂；K ，Mg 受原料大米和生产工艺的双重影响；Sr和Zn两元素或可成为产地溯源的辅助依据；δ13 C值的变化与葡萄糖及焦糖色有关，但均在C3植物的δ13 C值区间内。以上研究结果尚不能对食醋的真实性进行判别，仍需进一步深入研究。
연구건립전감우합등리자체발사광보（ICP-OES）직접진양측정식작중Cd，Cr，Cu，Mn，Zn，Sr，K， Na，Ca，Mg，Fe 11충원소함량적방법화전감우합등리자체질보（ICP-MS）직접진양측정I 원소함량적측정방법，병험증료직접진양방식하측정결과적준학성。채용ICP-OES、ICP-MS、은정동위소비솔질보（IRMS）대식작급원료중K，Na，Ca，Mg，Fe，Al，As，Cd，Cr，Cu，Mn，Zn，Sr，Ni，Pb，I 16충원소화δ13C치진행측정，통과계통적통계학방법대측정결과진행분석。발현원료대미중불동원소함량적차별무법전체급상응적식작；원료초당색중원소적함량차이흔대。침대우식작성품：Mn 화생산원료중적홍곡、부피상관；N a적주요래원시외원첨가적식용염혹함납첨가제；K ，Mg 수원료대미화생산공예적쌍중영향；Sr화Zn량원소혹가성위산지소원적보조의거；δ13 C치적변화여포도당급초당색유관，단균재C3식물적δ13 C치구간내。이상연구결과상불능대식작적진실성진행판별，잉수진일보심입연구。
Establish a method for direct injection determination of Cd,Cr,Cu,Mn,Zn,Sr,K,Na, Ca,Mg,Fe elements content in vinegar by ICP-OES and determination of I element content with direct injection by ICP-MS,validate the accuracy of measurement results in direct injection way. Measure 16 kinds elements such as K,Na,Ca,Mg,Fe,Al,As,Cd,Cr,Cu,Mn,Zn,Sr,Ni,Pb, I andδ13 C in vinegar and raw materials by ICP-OES,ICP-MS,IRMS.Use the system statistical methods to analyze the measurement results.It is found that the differences of different elements content in rice can not be delivered to the appropriate vinegar;the differences of elements content in caramel are great .For vinegar products :Mn relates to the red yeast rice and bran in raw materials ;the main source of Na is exogenously added salt or sodium additives;double impact K,Mg by raw materials and production processes,there is a certain relevance;Sr and Zn can be a two-element or provenance of the auxiliary basis;changes inδ13 C values relate to glucose and caramel but theirδ13 C values are within the range of C3 plants.Above findings not yet determine the authenticity of vinegar, further research is still required.