摘要
目的:研究快速鉴别真假酿造酱油、醋的新方法。方法:取少量酱油、醋蒸馏,收集蒸馏液(成分乙醇),利用重铬酸钾氧化剂在酸性条件下氧化酿造酱油、醋的特有成分,产生明显颜色变化。结果:酸性条件下酿造酱油、醋均可使2%重铬酸钾溶液颜色由橙色转变为绿色或蓝色。而勾兑酱油、醋的蒸馏液颜色无变化。结论:该法所需样品量少、灵敏度高,可以快速、简便、准确地定性鉴别真假酿造酱油和醋。
Objective：To study a new method for rapid distinction between the genuine and fake fermented soy sauce or vinegar.Methods：By using the oxidants of the potassium dichromate,the unique ingredient of the genuine fermented soy sauce or vinegar was oxidized,under the acidic condition,which would obviously change the color of potassium dichromate.Results：Genuine soy sauce or vinegar could make the color of 2% potassium dichromate solution turn into green or blue from orange.while on the same condition the blended soy sauce and vinegar failed.Conclusion： This method can distinct qualitatively between genuine and fake fermented soy sauce or vinegar rapidly,simply and accurately,More-over it needs only a small sample quantity,and with high sensitivity.
出处
《重庆医科大学学报》
CAS
CSCD
北大核心
2011年第8期962-964,共3页
Journal of Chongqing Medical University
关键词
酿造酱油
酿造醋
伪劣
快速鉴别
重铬酸钾法
fermented soy sauce
fermented vinegar
fake
rapid distinction
potassium dichromate process
