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| 題 名 | Investigation of the Physicochemical Properties of Concentrated Fruit Vinegar=市售濃縮水果醋之物化性質調查 |
|---|---|
| 作 者 | 張瑞珠; 李秀琴; 區少梅; | 書刊名 | 藥物食品分析 |
| 卷 期 | 13:4 2005.12[民94.12] |
| 頁 次 | 頁348-356+395 |
| 分類號 | 412.37 |
| 關鍵詞 | 水果醋; 物化性質; Fruit vinegar; Physicochemical properties; |
| 語 文 | 英文(English) |
| 中文摘要 | 近年來民眾意識到養生之道與吃醋的好處，因此市面上出現許多水果醋產品。本研究除調查市售濃縮水果醋之標示與售價外，主要進行其物化性質之分析，以了解國內濃縮水果醋之生產與品質概況。六十六件濃縮水果醋產品中有2件無標示，64件有標示之產品中僅29件有營養標示。依產品標示共有26件產品為果汁加穀物醋調配而成（JG），28件為果汁經由酒精與醋酸發酵之產品（F），其他為果汁醋加穀物醋、酒精醋或果汁調配而成。國產之產品（梅子醋、蘋果醋、柳橙醋、檸檬醋、綜合水果醋）多為果汁加穀物醋調合而成。多數進口蘋果醋與葡萄醋主要為果汁發酵產品。平均單位售價以葡萄醋最高。 水果醋外觀上有很大差異，pH與酸度之變異較小。無加糖水果醋總糖量低於3%，而加糖水果醋之總糖量差異很大，其範圍在8~64%之間。進口蘋果醋與葡萄醋多為無加糖產品，其酸度約在5~7%之間；國產水果醋以加糖產品為主，酸度平均在3%以下。可溶性固形物與密度之變化同總糖量之變化。水果醋中有機酸除醋酸外，以蘋果酸、乳酸與檸檬酸為主。其中桑椹醋之乳酸與琥珀酸含量平均較其他水果醋高，紅葡萄醋以酒石酸、蘋果酸與乳酸為主。 目前中國國家標準對食用醋（cNS14834, N5239）之規範著重於調味醋，而非飲料醋。由於一般大眾愈來愈重視養生，未來市面上會有更多濃縮水果醋產品是可預期的，故宜速訂定此類產品之相關規範。 |
| 英文摘要 | Since consuming vinegar on a regular basis can contribute to the maintenance of good health, many fruit vinegar products are sold in Taiwan. Using 66 fruit vinegars purchased in local markets as samples, this study investigated the labeling, pricing and physicochemical properties of commercial concentrated fruit vinegar in order to understand their production methods and quality. Two out of the 66 samples had no label, while only 29 samples listed nutrient content. According to the labels, 26 of the fruit vinegar samples were made from juice mixed with grain vinegar (JG), while 28 samples were produced from juice via alcoholic and vinegar fermentation (F). The remaining samples were produced by fermentation and mixed with grain vinegar, alcoholic vinegar and juice. Most of the domestic products, such as mei (also called as Japanese apricot), cider, orange, lemon and blended vinegar, were produced by mixing juice with grain vinegar, whereas most imported cider and wine vinegar were produced by fermentation. Wine vinegar had the highest unit price of all fruit vinegar samples. Appearance of these vinegar samples differed significantly. The variations in pH and acidity were less than other physicochemical properties. Total sugar content of vinegar without sugar was less than 3%, while those with sugar added ranged from 8% to 64%. Most imported cider and wine vinegar samples had no sugar added, with the acidity being about 5~7%. Most domestic products with sugar added have the average acidity of less than 3%. Variations in soluble solids content and density of the fruit vinegar were similar to the variation in total sugar content. Besides acetic acid, the major organic acids found in fruit vinegar are malic, lactic and citric acids. Mulberry vinegar was found to be higher in lactic and succinic acids than other fruit vinegar. Red wine vinegar was rich in tartaric, malic and lactic acids. The Chinese National Standards (CNS14834, N5239), which regulates edible vinegar focuses on “seasoning vinegar” but not “vinegar beverages”. Since people are paying much more attention to health, the number of concentrated vinegar products in Taiwan is expected to increase in the future. Thus, appropriate rules are required to regulate vinegar products. |
本系統中英文摘要資訊取自各篇刊載內容。