食品科学 ›› 2012, Vol. 33 ›› Issue (23): 107-109.

• 基础研究 • 上一篇    下一篇

不同年份陈酿湘西原香醋的光谱特性

黄 群1,蒲灵操1,麻成金1,余 佶1,高耀富2   

  1. 1.吉首大学食品科学研究所 2.湘西自治州边城醋业科技有限责任公司
  • 收稿日期:2012-07-20 修回日期:2012-11-13 出版日期:2012-12-15 发布日期:2012-12-12
  • 通讯作者: 黄群 E-mail:huangqunlaoshi@126.com
  • 基金资助:

    湖南省科技计划项目;湖南省教育厅科学研究项目

Effect of Aging Time on Spectroscopic Characteristics of Western Hunan Natural Savory Vinegar

  • Received:2012-07-20 Revised:2012-11-13 Online:2012-12-15 Published:2012-12-12

摘要: 通过分析湘西原香醋的紫外光谱、红外光谱和荧光光谱,探讨不同陈酿年份原香醋的光谱特性。结果表明:原香醋的紫外光谱主要在200~400nm间近紫外区存在特征吸收,随陈酿时间延长,紫外吸收增强、光谱曲线上移。不同年份陈酿湘西原香醋的红外光谱—OH对称伸缩振动峰υ(OH)随陈酿时间延长发生不规则变化,在2351cm-1处变化较明显。随陈酿年份延长,原香醋荧光光谱变化较大,总体荧光强度呈下降趋势,陈酿3年后总体荧光强度急剧降低,发射峰由3个减少至2个。陈酿期间原香醋发生的理化变化导致光谱特性改变,光谱分析法可为原香醋陈酿时间的鉴别提供可选方法。

关键词: 湘西原香醋, 陈酿年份, 紫外光谱, 红外光谱, 荧光光谱

Abstract: Western Hunan natural savory vinegar was analyzed by UV, infrared and fluorescence spectroscopy for variations in spectroscopic characteristics during ageing. The vinegar was found to have characteristic absorption mainly in the near UV region of 200–400 nm. The UV absorption intensity increased, but irregular variations in the symmetric stretching vibration of hydroxyl groups and significant variations at 2351 cm-1 were found in the infrared spectrum with increasing aging time. The fluorescence spectrum of the vinegar presented considerable variations with increasing ageing time, and the fluorescence intensity displayed a general declining trend and dramatically declined when the ageing time exceeded 3 years; meanwhile, the number of emission peaks deceased from 3 to 2. During ageing, physicochemical variations of the vinegar are associated with variations in its spectroscopic characteristics. Hence, spectroscopy can provide an approach for identifying the ageing time of Western Hunan natural savory vinegar.

Key words: Western Hunan natural savory vinegar, ageing year, UV spectroscopy, FT-IR spectroscopy, fluorescence spectroscopy

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