Cocchi M, Durante C, Grandi M, Lambertini P, Manzini D, Marchetti A
Dipartimento di Chimica, Università di Modena e Reggio Emilia, via Campi 183, Modena, Italy.
Talanta. 2006 Jul 15;69(5):1166-75. doi: 10.1016/j.talanta.2005.12.032. Epub 2006 Jan 23.
Aceto Balsamico Tradizionale of Modena (ABTM) is a typical product (PDO denomination) of the province of Modena produced by cooked grape must which undergoes a long ageing period (at least 12 years) in series of wooden casks (batterie). The study of the transformations of this product during ageing is extremely relevant in order to control the authenticity of ABTM towards succedaneous products and mislabelling of age. This paper presents the results of the investigation of sugars and fixed organic acids in ABTM samples of different ages, coming from different batterie. The analytes were simultaneously determined by a gas chromatographic method optimised for this peculiar matrix. The method shows good separation and resolution of the investigated chemical species and allows their determination in the concentration ranges reported in brackets: malic (7.6-15.5 g kg(-1)), tartaric (4.0-9.7 g kg(-1)), citric (0.6-1.5 g kg(-1)) and succinic (0.36-0.62 g kg(-1)) acid and glucose (153-294 g kg(-1)), fructose (131-279 g kg(-1)), xylose (011-0.39 g kg(-1)), ribose (0.078-0.429 g kg(-1)), rhamnose (0.061-0.195 g kg(-1)), galactose (0.136-0.388 g kg(-1)), mannose (0.41-1.46 g kg(-1)), arabinose (0.33-1.00 g kg(-1)) and sucrose (0.46-6.84 g kg(-1)), with mean associated errors ranging from 5 to 19% depending on the analytes. Moreover, the recovery values are always satisfactory, being close to one for most of the analytes. Furthermore, in order to assess the degree of variability of the different analytes content with vinegar ageing and the similarity/dissimilarity among series of casks a three-way data analysis method (Tucker3) is proposed. The chemometric technique applied on the data set shows differences between the samples on the bases of their different ageing period, and between the batterie, which traditionally have an own peculiar production procedure.
摩德纳传统香醋（ABTM）是摩德纳省的一种典型产品（受保护的原产地名称），由煮过的葡萄汁制成，在一系列木桶（酒桶组）中经过长时间陈酿（至少12年）。研究该产品在陈酿过程中的变化对于控制ABTM相对于替代产品的真实性以及年龄误标极为重要。本文展示了来自不同酒桶组的不同年份ABTM样品中糖和固定有机酸的调查结果。通过针对这种特殊基质优化的气相色谱法同时测定分析物。该方法对所研究的化学物质显示出良好的分离和分辨率，并能在括号内报告的浓度范围内对其进行测定：苹果酸（7.6 - 15.5 g kg⁻¹）、酒石酸（4.0 - 9.7 g kg⁻¹）、柠檬酸（0.6 - 1.5 g kg⁻¹）和琥珀酸（0.36 - 0.62 g kg⁻¹）以及葡萄糖（153 - 294 g kg⁻¹）、果糖（131 - 279 g kg⁻¹）、木糖（0.11 - 0.39 g kg⁻¹）、核糖（0.078 - 0.429 g kg⁻¹）、鼠李糖（0.061 - 0.195 g kg⁻¹）、半乳糖（0.136 - 0.388 g kg⁻¹）、甘露糖（0.41 - 1.46 g kg⁻¹）、阿拉伯糖（0.33 - 1.00 g kg⁻¹）和蔗糖（0.46 - 6.84 g kg⁻¹），根据分析物不同，平均相关误差范围为5%至19%。此外，回收率值始终令人满意，大多数分析物接近1。此外，为了评估不同分析物含量随醋陈酿的变化程度以及不同酒桶组之间的相似性/差异性，提出了一种三向数据分析方法（Tucker3）。应用于数据集的化学计量技术显示，根据样品不同的陈酿期以及传统上具有各自独特生产工艺的酒桶组之间存在差异。
