CAJ | 학술논문

以不同地域、不同品牌、不同原料、不同陈放年代的11种我国市售食醋为研究对象，准确测定了对食醋品质有重要影响的有机酸含量、乳酸比重、乙酸比重、DPP H 自由基半清除率浓度等特征指标。各指标间的Pearson相关系数矩阵显示：食醋发酵过程中乙酸和柠檬酸、乳酸和琥珀酸的代谢途径可能分别相对一致；食醋中多酚可能多来自于原料。主成分分析表明：镇江香醋和山西老陈醋的共同特征是有机酸丰富多样；相比于山西老陈醋，镇江香醋的特征是乳酸、蛋白质、多酚含量整体更高。
이불동지역、불동품패、불동원료、불동진방년대적11충아국시수식작위연구대상，준학측정료대식작품질유중요영향적유궤산함량、유산비중、을산비중、DPP H 자유기반청제솔농도등특정지표。각지표간적Pearson상관계수구진현시：식작발효과정중을산화저몽산、유산화호박산적대사도경가능분별상대일치；식작중다분가능다래자우원료。주성분분석표명：진강향작화산서로진작적공동특정시유궤산봉부다양；상비우산서로진작，진강향작적특정시유산、단백질、다분함량정체경고。
Various vinegars made from different materials with diverse ages and brands in various areas of China are studied.Determine the characteristic indices that might predict the quality of vinegar including organic acids content,ratio of lactic acid content to total acids content,ratio of acetic acid content to total acids content and DPPH IC50.Pearson's correlation coefficients between characteristic indices show that acetic acid and citric acid as well as lactic acid and succinic acid might share the similar metabolic pathways during fermentation respectively;materials are likely to be the main sources of vinegar polyphenols.PCA demonstrates that the common characteristic of Shanxi aged vinegar and Zhenj iang aromatic vinegar is the variety and large amount of organic acids;compared with Shanxi aged vinegar,Zhenjiang aromatic vinegar displays the characteristics of more lactic acids, proteins and polyphenols.