食醋中有机酸含量的测定及差异性分析

摘要

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.%　　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。