Orthogonal signal correction applied to the classification of wine and molasses vinegar samples by near-infrared spectroscopy. Feasibility study for the detection and quantification of adulterated vinegar samples

The most common fraudulent practice in the vinegar industry is the addition of alcohol of different origins to the base wine used to produce wine vinegar with the objective of reducing manufacturing costs. The mixture is then sold commercially as genuine wine vinegar, thus constituting a fraud to consumers and an unfair practice with respect to the rest of the vinegar sector. A method based on near-infrared spectroscopy has been developed to discriminate between white wine vinegar and alcohol or molasses vinegar. Orthogonal signal correction (OSC) was applied to a set of 96 vinegar NIR spectra from both original and artificial blends made in the laboratory, to remove information unrelated to a specific response. The specific response used to correct the spectra was the extent of adulteration of the vinegar samples. Both raw and corrected NIR spectra were used to develop separate classification models using the potential functions method as a class-modeling technique. The previous models were compared to evaluate the suitability of near-infrared spectroscopy as a rapid method for discrimination between vinegar origin. The transformation of vinegar NIR spectra by means of an orthogonal signal-correction method resulted in notable improvement of the specificity of the constructed classification models. The same orthogonal correction approach was also used to perform a calibration model able to detect and quantify the amount of exogenous alcohol added to the commercial product. This regression model can be used to quantify the extent of adulteration of new vinegar samples.     

Butyltin compounds in vinegar collected in Beijing: Species distribution and source investigation

Forty-eight vinegar samples including white vinegar,rice vinegar and mature vinegar were collected from several markets in Beijing.Butyltin compounds were determined by headspace solid-phase microextraction coupled with gas chromatography and flame photometric detector after in situ ethylation with sodium tetraethylborate.Butyltin species were detected in sixteen vinegar samples and ranged from 0.012 to 14.10 μg Sn L 1.The detection rate of white vinegar is higher than that of rice vinegar and mature vinegar.Vinegar samples with relatively high butyltin concentration(>1.5 μg Sn L 1) were those stored in plastic bags,indicating that the plastic bag was one of the possible sources of butyltin contamination.This was further confirmed by the leaching experiments of three selected plastic bags,and monobutyltin was detected in the leaching solvents.According to the estimation,the average daily intake of total butyltin compounds through vinegar consumption is about 0.04 ng Sn/kg b.w.,much lower than the Tolerable Daily Intake(TDI) of 100 ng Sn/kg b.w.set by the European Food Safety Authority(EFSA).     

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were analyzed to identify their electrical conductivity, pH, titratable acidity, total dry matter, Brix, density, mineral elements, polyphenols, flavonoids, and vitamin C. The antioxidant activity of apple vinegar samples was evaluated using two tests, total antioxidant capacity (TAC) and DPPH radical scavenging activity. Finally, we determined α-glucosidase and α-amylase inhibitory activities of artisanal and industrial apple vinegar. The results showed the following values: pH (3.69–3.19); electrical conductivity (2.81–2.79 mS/cm); titratable acidity (3.6–5.4); ash (4.61–2.90); °Brix (6.37–5.2); density (1.02476–1.02012), respectively, for artisanal apple vinegar and industrial apple vinegar. Concerning mineral elements, potassium was the most predominant element followed by sodium, magnesium, and calcium. Concerning bioactive compounds (polyphenols, flavonoids, and vitamin C), the apple vinegar produced by the artisanal method was the richest sample in terms of bioactive compounds and had the highest α-glucosidase and α-amylase inhibition. The findings of this study showed that the quality and biological activities of artisanal apple vinegar were more important than industrial apple vinegar.     

生物质热解制备木醋液及其性质研究

对杉木屑、棉杆、竹屑三种生物质热解制得的木醋液产率、基本理化性质及其有机成分进行了分析研究。结果表明,三种生物质原料在350℃下热解制得的粗木醋液、精制木醋液产率相差不大,相同条件下氯化钾浸渍处理后的杉木屑热解所得的粗木醋液、精制木醋液的产率有所降低。三种原料制得的精制木醋液的理化性质不同,杉木屑木醋液的pH值最小,密度最大,竹屑和棉杆木醋液的有机酸含量相对较高。采用GC-MS对精制木醋液中的有机成分进行了分析,结果表明,杉木屑木醋液中的主要组分为酸类、酚类和酮类化合物,棉杆和竹屑木醋液中的主要组分除这三类有机物质外,还含有相对含量较高的醇类化合物。酸类和酚类化合物在三种木醋液中的相对含量依次是竹屑 >棉杆 >木屑;酮类的相对含量依次是木屑 >棉杆 >竹屑。氯化钾处理后的木屑热解所得的木醋液中主要组分酚类和酮类化合物的相对含量有所降低,酸类化合物的相对含量增加,主要表现为乙酸相对含量的增加。与杉木屑木醋液相比,KCl处理后的杉木屑木醋液中的醇类化合物相对含量增加了1倍左右。     

NMR relaxation data for quality characterization of Balsamic vinegar of Modena

In this paper, 22 samples consisting of Balsamic vinegar of Modena and two Traditional Balsamic vinegar of Modena samples have been analyzed by means of ¹H NMR spectroscopy. Some selected resonances have been used for quantification and for T1 (spin-lattice relaxation time) measurements. Statistical protocols applied to NMR data for quantification of selected resonances revealed the possibility to differentiate the samples according to their ageing process. Additionally, T1 measurements revealed a strong correlation with the ageing process and these new data were added for improving the statistical model, which was used to predict T1 relaxation time of selected compounds for Balsamic vinegar samples. Our results indicate that the use of NMR data and statistical methods is a valid approach that can be successfully used for ageing characterization of Balsamic vinegar of Modena samples.     

木醋液的成分分析

采用KarlFisher法测定了木醋液中的水分含量;在样品未经过处理的条件下和经乙醚萃取、浓缩后,分别采用气相色谱–质谱联机技术(GC/MS)分析,测得了其中的有机成分和它们的相对含量。实验结果表明,木醋液中除了主要成分乙酸外,另外还含有含量较少、种类繁多的酮类化合物、酚类化合物、酯类、醛类和醇类等化合物。     

Graphene oxide as a micro‐solid‐phase extraction sorbent for the enrichment of parabens from water and vinegar samples

A simple hydrophilic polyamide organic membrane protected micro‐solid‐phase extraction method with graphene oxide as the sorbent was developed for the enrichment of some parabens from water and vinegar samples prior to gas chromatography with mass spectrometry detection. The main experimental parameters affecting the extraction efficiencies, such as the type and amount of the sorbent, extraction time, stirring rate, salt addition, sample solution pH and desorption conditions, were investigated. Under the optimized experimental conditions, the method showed a good linearity in the range of 0.1–100.0 ng/mL for water samples and 0.5–100.0 ng/mL for vinegar samples, with the correlation coefficients varying from 0.9978 to 0.9997. The limits of detection (S/N = 3) of the method were in the range of 0.005–0.010 ng/mL for water samples and 0.01–0.05 ng/mL for vinegar samples, respectively. The recoveries of the method for the analytes at spiking levels of 5.0 and 70.0 ng/mL were between 84.6 and 106.4% with the relative standard deviations varying from 4.2 to 9.5%. The results indicated that the developed method could be a practical approach for the determination of paraben residues in water and vinegar samples.     

Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using 1H NMR Spectroscopy Combined with Multivariate Analysis

A holistic and comparative quality assessment of vinegars from different countries is needed with international trade of vinegar become frequent. In this study, compounds characterization and comparison of commercial‐grade Chinese cereal and European grape vinegars were performed using ¹H NMR spectroscopy coupled with principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS‐DA). The results showed that Balsamic vinegars of Modena were clearly discriminated by higher amount of fructose and glucose, while Chinese aromatic vinegar and aged vinegars were characterized by higher amount of amino acids, volatile compounds, succinate and betaine. On the other hand, flavoring compounds in Chinese rice vinegar and European wine vinegars are less than the others. These characteristic components are associated with the special raw materials and producing process of each types of vinegar and endow them special flavor. The results obtained in this study provide a global insight into vinegar through a ¹H NMR based compounds analysis that allows a holistic quality assessment and comparison of vinegars from different manufacture origins.     

Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry

Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.     

The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple vinegar samples from different varieties (Red Delicious, Gala, Golden Delicious, and Starking Delicious) prepared by three methods using small apple pieces, apple juice, and crushed apple, through determining the physicochemical properties and antibacterial activity of these samples. The antibacterial activity was studied against five pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli (ATB: 57), Escherichia coli (ATB: 97), and Pseudomonas aeruginosa, using two methods, disk diffusion and microdilution, for determining the minimum inhibitory concentrations and the minimum bactericidal concentrations. The results of this study showed that the lowest pH value was 3.6 for Stark Delicious, obtained by liquid fermentation, and the highest acetic acid values were 4.7 and 4% for the vinegar of Red Delicious and Golden Delicious, prepared by solid fermentation, respectively. The results of the antibacterial activity showed considerable activity of apple vinegar on the tested strains. Generally, the Staphylococcus aureus strain appears less sensitive and Pseudomonas aeruginosa seems to be very sensitive against all samples, while the other strains have distinct sensitivities depending on the variety studied and the method used. A higher antibacterial activity was found in vinegar obtained by the apple pieces method and the Red Delicious variety, with a low MIC and MBC recorded, at 1.95 and 3.90 µL/mL, respectively. This study has shown that the choice of both apple variety and production method is therefore an essential step in determining and aiming for the desired quality of apple vinegar.     

H NMR and C-IRMS analyses of acetic acid from vinegar, O-IRMS analysis of water in vinegar: International collaborative study report

An international collaborative study of isotopic methods applied to control the authenticity of vinegar was organized in order to support the recognition of these procedures as official methods. The determination of the ²H/¹H ratio of the methyl site of acetic acid by SNIF-NMR (site-specific natural isotopic fractionation-nuclear magnetic resonance) and the determination of the ¹³C/¹²C ratio, by IRMS (isotope ratio mass spectrometry) provide complementary information to characterize the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid. Both methods use the same initial steps to recover pure acetic acid from vinegar. In the case of wine vinegar, the determination of the ¹⁸O/¹⁶O ratio of water by IRMS allows to differentiate wine vinegar from vinegars made from dried grapes. The same set of vinegar samples was used to validate these three determinations.The precision parameters of the method for measuring δ¹³C (carbon isotopic deviation) were found to be similar to the values previously obtained for similar methods applied to wine ethanol or sugars extracted from fruit juices: the average repeatability (r) was 0.45 ‰, and the average reproducibility (R) was 0.91‰. As expected from previous in-house study of the uncertainties, the precision parameters of the method for measuring the ²H/¹H ratio of the methyl site were found to be slightly higher than the values previously obtained for similar methods applied to wine ethanol or fermentation ethanol in fruit juices: the average repeatability was 1.34 ppm, and the average reproducibility was 1.62 ppm. This precision is still significantly smaller than the differences between various acetic acid sources (δ¹³C and δ¹⁸O) and allows a satisfactory discrimination of vinegar types. The precision parameters of the method for measuring δ¹⁸O were found to be similar to the values previously obtained for other methods applied to wine and fruit juices: the average repeatability was 0.15‰, and the average reproducibility was 0.59‰. The above values are proposed as repeatability and reproducibility limits in the current state of the art.On the basis of this satisfactory inter-laboratory precision and on the accuracy demonstrated by a spiking experiment, the authors recommend the adoption of the three isotopic determinations included in this study as official methods for controlling the authenticity of vinegar.     

A biochemometrics strategy combining quantitative determination,bioactivity evaluation and relationship analysis for identification of analgesic alkaloids of raw and vinegar‐processed Corydalis turtschaninovii

A biochemometrics strategy combining quantitative determination, bioactivity evaluation, and relationship analysis was proposed for identification of analgesic components of herbs. First, a robust liquid chromatography tandem mass spectrometry method was developed for simultaneous determination of nine major alkaloids in crude and vinegar‐processed Corydalis turtschaninovii. Nine alkaloids were separated on a BEH C₁₈ column with a mobile phase consisting of acetonitrile and water spiked with 0.1% formic acid and then detected by multiple reactions monitoring in the positive ion mode. Nitidine chloride was employed as the internal standard. The method displayed good linearity and the precisions of intra‐day and inter‐day were all within 3.0%. The recovery rates of each alkaloid ranged from 97.1 to 102.9%. The method was successfully applied for quantitative analysis of nine alkaloids in ten batches of crude and vinegar‐processed Corydalis turtschaninovii. Second, the analgesic effects of crude and vinegar‐processed Corydalis turtschaninovii were evaluated in mice. Third, principle component analysis, canonical correlation analysis, and partial least squares regression were used to analysis the relationship between the contents of nine major alkaloids and the analgesic effect of different crude and vinegar‐processed samples. Tetrahydropalmatine, coptisine, and dehydrocorydaline have a close positive correlation with the analgesic effect.     

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.     

Study of organic acids in Schisandrae Chinensis Fructus after vinegar processing

The ripened fruit of Schisandrae Chinensis Fructus has unique medical properties in Chinese medicine. It is commonly used after vinegar steaming. Vinegar steaming changes the color of Schisandrae Chinensis Fructus from red to black and enhances its acidic and astringent properties. Lignans are the well‐investigated components in this herb. However, Schisandrae Chinensis Fructus is acidic in the theory of Chinese medicine, and whether vinegar processing changes its organic acid components remains largely unknown. In this study, the organic acids in this herb were derived by the method of methyl esterification, and further analyzed by gas chromatography with mass spectrometry. A total of 39 organic acid compounds were identified. Interestingly, Schisandrae Chinensis Fructus after vinegar processing showed a significant increase in the content of levulinic acid as compared to the unprocessed ones. Pharmacological experiments demonstrated that levulinic acid inhibited the contractility of isolated intestine and had an inhibitory effect on the excessive hyperfunction of small intestinal propulsion. Moreover, the extracts of vinegar‐processed Schisandrae Chinensis Fructus had a stronger inhibitory on the excessive hyperfunction of small intestinal propulsion than that of unprocessed ones. Taken together, this study offers novel insight into the effect of Schisandrae Chinensis Fructus after vinegar processing.     

Pretreatments of wheat straw for possibility use in maintenance-free compressed green roof substrates

Green roofs are a key measure used to alleviate the urban heat island effect and reduce stagnant water from urban runoff. However, the expensive substrate material and high construction cost restrict the large-scale application of green roofs. Wheat straw (WS) contains abundant nutrients needed for plant growth; however, burning this straw waste causes severe environmental pollution. In this study, six pretreatment methods, including mixed, soaked, hydrothermal, ultrasonic, microwave, and steam explosion, and three liquid media, including deionized water, acetic acid, and wood vinegar, were used to treat WS to improve its properties and decrease its environmental pollution effects. The results showed that, compared to other treatments, physical methods (microwave, ultrasonic) used in conjunction with wood vinegar could effectively break down the particle structure of WS and increase porosity. Most of the crystallinities were reduced by 1.45–6.66% compared to WS when using these methods, and the absolute values of the surface zeta potential were reduced by 4.224.67 mV. Additionally, the contents of macromolecular lignocellulose, which is difficult to decompose, were reduced by 3.6613.75%. Compared with the use of deionized water or acetic acid, wood vinegar reduced the compressive force of the WS substrates and the energy consumption of compression. Hydrophilic groups such as hydroxyl were introduced into the WS to increase the water absorption rate. Overall, the microwave-assisted wood vinegar pretreatment was an effective method for improving the WS properties for use as a potential alternative substrate material in green roof construction.

     

O2/CO2气氛下木醋调质石灰石直接硫化反应动力学研究

采用热分析法研究了O₂/CO₂气氛下石灰石及木醋调质石灰石的直接硫化反应过程。结果表明,在实验温度1 023~1 173 K,经木醋废液调质的石灰石直接硫化钙转化率显著提高。在1 173 K时,木醋调质石灰石直接硫化反应50 min后钙转化率可达89.55%。木醋调质石灰石的主要成分为水合醋酸钙,调质使石灰石的结构更为疏松,有利于硫化反应的进行。采用缩核模型对反应过程进行了表征,得到石灰石及木醋调质石灰石直接硫化反应速率常数k_s和扩散系数D_eff的Arrhenius表达式。动力学计算结果表明,相比于石灰石,扩散对木醋调质石灰石直接硫化反应过程的影响较小,说明木醋调质石灰石直接硫化反应性能显著提升的原因为硫化反应扩散阻力的减小。     

Fruits Vinegar: Quality Characteristics,Phytochemistry, and Functionality

The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.     

Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection

Summary Ion-exclusion chromatography (IEC) and capillary electrophoresis (CE) have been compared for determination of organic acids in samples of Sherry wine vinegar. The accuracy of each technique was evaluated by use of the standard addition method. There were no differences between the techniques at a significance level of 5%, except for determination of malic acid by CE. Both analytical methods were used to analyse sixteen samples of Sherry wine vinegar supplied by different producers. The regression coefficients (r ²) for analysis by IEC and CE exceeded 0.94 for all acids. Results from both methods were in good agreement and the methods are sufficiently selective and sensitive to be applied directly to sherry wine vinegars.     

醋渍鸡蛋钙含量变化的研究

钙是人体必需元素之一，根据我国人民的膳食构成及营养状况，膳食中的钙摄入量尚不够充足，为寻找提高钙摄入量的途径，作者对醋渍鸡蛋，蛋壳和醋中的钙含量进行了测定。结果表明：醋渍８天的鸡蛋白每１００ｇ含钙量可达６００ｍｇ左右，相当于正常鸡蛋的１２倍，渍蛋和渍蛋壳（８％）３天后的醋，每１００ｍＬ含钙量约８００ｍｇ，相当于普通食醋的２１倍左右，因此，作者认为食用醋渍鸡蛋，醋渍蛋壳和渍蛋后的醋，均可提高国人膳食     

A disposable voltammetric cell for determining the titratable acidity in vinegar.

A disposable voltammetric cell using three pencil leads as working, reference, and counter electrodes was developed for determining the titratable acidity, i.e. the acid content in vinegar. The materials of the pencil leads were graphite-reinforcement carbons (GRCs). A voltammetric determination of acid was made by measuring the reduction prepeak current of 3,5-di-t-butyl-1,2-benzoquinone (DBBQ) due to the presence of acids in unbuffered solution. The potential stability of the pseudo-reference electrode of GRC was examined. The prepeak current was found to be proportional to the acetic acid concentration from 0.05 to 2.7 mM with a correlation coefficient of 0.999. The cell-to-cell reproducibility for 1 mM acetic acid was evaluated with ten individual disposable cells. The RSD of the prepeak current and the SD of the prepeak potential were 2.56% and 0.008, respectively. The titratable acidity in five vinegar samples was determined by voltammetry using disposable cells and compared with that of the titratable acidity determined by the conventional potentiometric titration method. We then observed the results by both methods, and found a correlation coefficient of 0.972. As such, the voltammetry using disposable-cell required only one thousandth the volume of a vinegar sample for the titration method. The disposable cell was superior to the conventional electrochemical cell, in terms of facility, environment-friendly, and economy, and thus a sensor using the present cell would be useful for routine work in the quality control of vinegar.