摘要
食醋是人们日常饮食中一种重要的调味品,酿造历史久远。作为其主要呈味物质之一的有机酸因具备多种生物活性而受到人们的关注和喜爱。有机酸的组成和含量差异是食醋呈现不同感官风味的主要因素之一,也是评价其品质优劣的重要指标,受到原料、酿造工艺、地理环境和发酵菌种等多重因素的影响。本文介绍了谷物醋、水果醋和酒醋中有机酸组成的研究进展,并对不同种类食醋中的主要有机酸进行了概括。从应用范围、方法优化和前处理改进3个方面阐述了食醋中有机酸分析的6种检测方法,以期为食醋质量控制、产品价值提升和新产品开发提供有价值的参考。
Vinegar is an important condiment in people’s daily diet,which has a long history of brewing.As one of its main flavor substances,organic acids have attracted attention and love because of their various biological activities.The difference of organic acid composition and content is one of the main factors for the different sensory flavors of vinegar,and is also an important index to evaluate its quality,which is affected by multiple factors such as raw materials,brewing technology,geographical environment and fermentation bacteria.This paper introduced the research progress of organic acids in grain vinegar,fruit vinegar and wine vinegar,summarized the main organic acids in different kinds of vinegar,and described 6 kinds of detection methods for organic acid analysis in vinegar from 3 aspects,such as application range,method development and pre-treatment optimization,in order to provide valuable reference for vinegar quality control,product value enhancement and new product development.
作者
李婷婷
周丽
任兴权
陈娟娟
付林
罗娇依
LI Ting-Ting;ZHOU Li;REN Xing-Quan;CHEN Juan-Juan;FU Lin;LUO Jiao-Yi(Quality Test Center of Jiuquan(Food Test Center of Jiuquan),Jiuquan 735000,China;Jiuquan Baifuxiang Biological Food Science and Technology Limited Company,Jiuquan 735000,China;National Institute for Food and Drug Control,Key Laboratory of Food Quality and Safety for State Market Regulation,Beijing 100050,China)
出处
《食品安全质量检测学报》
CAS
2024年第24期86-95,共10页
Journal of Food Safety and Quality
基金
酒泉市科技局2023年科技计划项目(2023CA2014)。
关键词
食醋
有机酸
检测技术
vinegar
organic acid
detection technology
