A method for rapid distinction between the genuine and fake fermented soy sauce or vinegar by the acidic potassium dichromate process

GUO Chun-hong1; DAI Xing-bi1; LV Chang-fu2; LIAO Li1; XIAO Yi-shan1

doi:10.13406/j.cnki.cyxb.2011.08.002

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A method for rapid distinction between the genuine and fake fermented soy sauce or vinegar by the acidic potassium dichromate process

更新时间：2024-01-17

- A method for rapid distinction between the genuine and fake fermented soy sauce or vinegar by the acidic potassium dichromate process
- Journal of Chongqing Medical University Vol. 36, Issue 8, Pages: 962-964(2011)
- 作者机构：
  
  1. 重庆医科大学公共卫生学院卫生检验教研室
  2. 重庆市质量技术监督局食品生产监管处
- 作者简介：
- 基金信息：
- DOI：10.13406/j.cnki.cyxb.2011.08.002
  CLC： TS264.2
- Published：2011，
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[1]郭春红,代兴碧,吕长富,廖莉,肖艺珊.酸性重铬酸钾法快速鉴别酿造、勾兑酱油和醋的方法研究[J].重庆医科大学学报,2011,36(08):962-964.

GUO Chun-hong1, DAI Xing-bi1, LV Chang-fu2, et al. A method for rapid distinction between the genuine and fake fermented soy sauce or vinegar by the acidic potassium dichromate process. [J]. Journal of Chongqing Medical University 36(8):962-964(2011)
[1]郭春红,代兴碧,吕长富,廖莉,肖艺珊.酸性重铬酸钾法快速鉴别酿造、勾兑酱油和醋的方法研究[J].重庆医科大学学报,2011,36(08):962-964. DOI： 10.13406/j.cnki.cyxb.2011.08.002.

GUO Chun-hong1, DAI Xing-bi1, LV Chang-fu2, et al. A method for rapid distinction between the genuine and fake fermented soy sauce or vinegar by the acidic potassium dichromate process. [J]. Journal of Chongqing Medical University 36(8):962-964(2011) DOI： 10.13406/j.cnki.cyxb.2011.08.002.

摘要

目的:研究快速鉴别真假酿造酱油、醋的新方法。方法:取少量酱油、醋蒸馏

收集蒸馏液（成分乙醇）

利用重铬酸钾氧化剂在酸性条件下氧化酿造酱油、醋的特有成分

产生明显颜色变化。结果:酸性条件下酿造酱油、醋均可使2%重铬酸钾溶液颜色由橙色转变为绿色或蓝色。而勾兑酱油、醋的蒸馏液颜色无变化。结论:该法所需样品量少、灵敏度高

可以快速、简便、准确地定性鉴别真假酿造酱油和醋。

Abstract

Objective:To study a new method for rapid distinction between the genuine and fake fermented soy sauce or vinegar.Methods:By using the oxidants of the potassium dichromate

the unique ingredient of the genuine fermented soy sauce or vinegar was oxidized

under the acidic condition

which would obviously change the color of potassium dichromate.Results:Genuine soy sauce or vinegar could make the color of 2% potassium dichromate solution turn into green or blue from orange.while on the same condition the blended soy sauce and vinegar failed.Conclusion: This method can distinct qualitatively between genuine and fake fermented soy sauce or vinegar rapidly

simply and accurately

More-over it needs only a small sample quantity

and with high sensitivity.

关键词

酿造酱油酿造醋伪劣快速鉴别重铬酸钾法

Keywords

fermented soy saucefermented vinegarfakerapid distinctionpotassium dichromate process

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