Study On The Detection Of The Fumet In Brewed Vinegar

As a traditional condiment in China, due to the different brewing processes and raw materials, vinegar's flavor and color also vary. With the development of brewing technology and industrialization, there are more and more varieties of vinegar on the market. However, In order to obtain the best interests,some enterprises have manufacted some inferior products which lead to much confusion of the market. Although the current study has been reported vinegar flavor, but how to determine the adulteration of vinegar is not reported yet, so it is very important to study the way and to determine the adulteration of vinegar.With different sources of vinegar as raw materials, the paper optimized the experimental conditions, used different detection methods, and found a way to determine the adulteration of vinegar initially. By comparing the obtained, the paper concluded that the electrochemical fingerprint method can determin whether the vinegar carried out adulteration.By the optimization of UV spectroscopy, the optimal experiment conditions were found that the vinegar was diluted with 1:6 (V/V) of the volume, and was rotary evaporated in 50℃, referenced with 0.6g/100mL of glacial acetic acid and scanned at 350～220nm wavelength range.And through analysising the ultraviolet spectrum of different vinegars,the result showed that there were a high similarity among the samples, As the results were inconsistent with the facts,it was proved that this method could not be used to determine whether there were adulteration in vinegar.Through the optimization of high-performance liquid chromatography, the best conditions for determination of organic acids in vinegar have been abtained that The ratio of vinegar diluted 1:6 (V/V), detection wavelength of 210nm, dipotassium hydrogen phosphate concentration of 0.01 mol/L (pH value range of 2.8), dipotassium hydrogen phosphate and methanol in the ratio of 95:5, flow rate of 0.5 mL/min, column temperature at 30℃. By Analysising the reproducibility, precision and stability of the method, it could be met requirements. In this method, by studying different standards vinegar fingerprint extracting vinegar total peaks and the characteristic peaks to establish vinegar characteristic fingerprints and taking advantage of fuzzy mathematics in the cluster analysis method, verified the established Vinegar fingerprint.By comparing their similarity is above 0.9, indicating the good similarity between the established vinegar and vinegar fingerprint, so the method can be used to establish the characteristic fingerprint of vinegar.Meantime it is carried out to determine the different sources of adulteration of vinegar with the established fingerprint of the vinegar. From the analysis we found that the marked as vinegar in market sales really the only vinegar to 13.0%, and the preparation of a false labeling of vinegar vinegar accounted for 30.5%, chemical vinegar posing as Vinegar and preparation of vinegar were 21.7% and 34.8%. The juice of allocation vinegar in the market is too little to be mesured in this method, so the method need to improved.The study chose 1.0mol/L sulfuric acid solution configurating 0.2mol/L potassium bromate,0.5mol/L of malonic acid,0.04mol/L ammonium cerium sulfate solution as vinegar oscillation system, analysized the simplely the vinegar electrochemical fingerprint, and by studying different concentrations of raw vinegar, the electrochemical methods was found to determine vinegar adulteration and used to analyze the indicators.