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Analysis of nutritional components in fruit vinegar

LIU Feng-zhu1,NIU Xiao-ming2(1.Zhengzhou University of Light Industry,Zhengzhou 450002,China;2.Henan Province of Food Industry Research Institute Co.,Ltd.,Zhengzhou 450053,China)  
Objective:To determinate the main nutritional components of seabuckthorn vinegar,persimmon vinegar and apple vinegar,comparing with mature vinegar.Methods:the contents of tota1 acids、sugar、tota1 ash、amino acids、vitamin C、organic acids and metallic elements by atomic absorption spectrometry,GC-MS,etc.Results:The contents of sugar and total ash in fruit vinegar were much less than in traditional vinegar.Its tota1acids was more than 4.00 g/dL,and that was as much as 12.60 g/dL in seabuckthorn vinegar.Its vitamin C was more than 5.80 mg/dL,and that was the most(68.01 mg/dL) in seabuckthorn vinegar and the least in apple vinegar.Furthermore,fruit vinegar had much amino acids and organic acid,and seabuckthorn vinegar had the most.The contents of Fe、Cu、Ca、and Pb were different from each other for their raw materials,and the contents of Fe(3.068 mg/dL) and Cu(0.963 mg/dL) were the highest for seabuckthorn vinegar,and Ca(8.455 mg/dL) for apple vinegar.Conclusions:fruit vinegar have high nutrition value.Thus,they provided the scientific basis for a high nutritive value and the further comprehensive utilization.
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