Luo Meizhong, Zheng Yanjie, Xiong Cen, Li Bifang, Chen Sujuan, Bai Wenliang, Zeng Yongting, Li Yongle, Zhang Xieguang
Shenzhen Academy of Metrology & Quality Inspection, Shenzhen 518131, People's Republic of China.
J AOAC Int. 2013 Sep-Oct;96(5):1048-53. doi: 10.5740/jaoacint.12-355.
A discrimination method based on polyalcohol determination was developed for authenticity of protected geographical indication (PGI) vinegars-Shanxi extra aged vinegar (SVs) in China. Six polyalcohols in vinegars including erythritol, arabitol, xylitol, inositol, mannitol, and sorbitol were selected as the PGI discriminators. GC/MS was used to analyze the polyalcohols in the SVs, Zhenjiang vinegars (ZVs), Kazuo aged vinegars (KVs), and other non-geographical indication protected vinegars (NVs). SVs can be distinguished from KVs by the chemical markers mannitol and sorbitol, although the production processes for both types of vinegars are similar. Principal component analysis (PCA) was used to distinguish SVs from ZVs and NVs. The differences among the three kinds of vinegars shown by PCA results may be due to the higher erythritol content in SVs, and the inositol and mannitol in ZVs. This study also found that the amount of polyalcohols in Chinese vinegars increases with the acidity value only, regardless of the aging time. The overall results indicated that the polyalcohols can be practicable discriminators for SV discrimination.
开发了一种基于多元醇测定的鉴别方法，用于鉴别中国受保护地理标志（PGI）食醋——山西老陈醋（SVs）的真伪。选择食醋中的六种多元醇，包括赤藓糖醇、阿拉伯糖醇、木糖醇、肌醇、甘露醇和山梨醇作为PGI鉴别指标。采用气相色谱/质谱联用（GC/MS）分析SVs、镇江香醋（ZVs）、喀左陈醋（KVs）和其他非地理标志保护食醋（NVs）中的多元醇。尽管两种食醋的生产工艺相似，但SVs可以通过化学标志物甘露醇和山梨醇与KVs区分开来。主成分分析（PCA）用于区分SVs与ZVs和NVs。PCA结果显示的三种食醋之间的差异可能是由于SVs中赤藓糖醇含量较高，以及ZVs中含有肌醇和甘露醇。本研究还发现，中国食醋中多元醇的含量仅随酸度值增加，与陈酿时间无关。总体结果表明，多元醇可作为鉴别SVs的实用鉴别指标。
