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Chemical Characterization of Different Vinegars by NMR-Based Metabolomic Approach

LI Ai-ping,LI Zhen-yu,XING Jie,ZHANG Li-zeng,QIN Xue-mei   

  1. 1. Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan 030006, China;
    2. College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan 030006, China
  • Online:2013-06-25 Published:2013-06-17

Abstract:

In this study, chemical constituents of different vinegars were analyzed and compared using a NMR based
chemical profiling approach, and the differential components in different vinegars were identified by multivariate statistical
analysis. For NMR analysis, 0.1 mL of D2O solution containing TSP (0.05 g/100 mL) were added to 0.6 mL of degassed
vinegar samples. The 1H-NMR spectral data were reduced to integral regions of equal width of δ 0.04 using MestRec
software, and then imported into the SIMCA-P (Version 11.0, Umetrics, Umea, Sweden) for PCA analysis, which showed
a clear separation in 26 vinegar samples. PLS-DA was used to find the characteristic components in each group, among
which the results for amino acids were consistent with those obtained with Hitachi 835-50 amino acid automatic analyzer.
In conclusion, the present study provided a new method for comprehensive analysis of complex liquid food samples, which
can not only clarify the chemical compositions in different samples, but also identify characteristic components quickly. This
method is simple and can be used for rapid analysis of vinegars.

Key words: vinegars, high-resolution nuclear magnetic resonance, metabolomics, chemical composition