摘要
该文对自燃炉生产的新鲜竹醋液和经6个月贮藏的老化竹醋液的基本理化性质及其组分和含量进行比较分析。结果表明,新鲜竹醋液的颜色较深且不透明,老化竹醋液色泽变红且透明,新鲜竹醋液的折光率、总酸含量分别较老化竹醋液高10.66%和45.98%,pH值老化竹醋液比新鲜竹醋液低;利用气质联用仪进行成分分析,结果表明新鲜竹醋液有机物种类114种,老化竹醋液97种,老化竹醋液中有机酸、酚类、醛类、醇类、酯类含量分别比新鲜竹醋液高18.08%、20.36%、55.97%、245.76%、69.86%,而酮类和其它成分含量比新鲜竹醋液低0.36%和28.26%。
This paper analyzed the distinction of properties,components and contents between fresh bamboo vinegar and stored bamboo vinegar that all were produced by self-ignition stove. The results showed that the colour of fresh bamboo vinegar was darker and more muddily than that of the stood bamboo vinegar.The refraction rate and acid contents of fresh bamboo vinegar were higher 10.66% and 45.98% than that of stored one.Furthermore,analyed by GC-MS,114 and 97 kinds of organic compounds have been identified from fresh and stored bamboo vinegar respectively. The contents of organic acid, hydroxybenzene, aldehyde, hydroxy and ester of stored bamboo vinegar were all higher 18.08%,20.36%,55. 97%,245.76%,69.86% than that of fresh bamboo vinegar, but the contents of ketone and the other various of organic compound were lower by 0.36% and 28.26%.
出处
《竹子研究汇刊》
2005年第3期36-40,共5页
Journal of Bamboo Research
