摘要
选择焦糖色作为食醋色率测定的标准色,利用焦糖色色率测定方法测定食醋色率,通过绘制标准曲线测定食醋中色素含量,定性的分析了食醋色率与美拉德反应的关系,并讨论美拉德反应对食醋返浑的影响。
In this paper, caramel color is used as standard colors in determining vinegar color. Vinegar-color ratio is determined by measure of caramel color ,and content of caramel color is menstrurated by drawing standard curve . Moreover ,relationship is analysised between vinegar color ratio and Maillard reaction ,and it discuss the effect of Maillard reaction to vinegar turbid.
出处
《中国调味品》
CAS
北大核心
2009年第4期61-62,67,共3页
China Condiment
基金
贵州省科学技术基金项目资助(20072036)
关键词
食醋
色率
美拉德反应
vinegar
color ratio
maillard reaction
