大学化学 >> 2023, Vol. 38 >> Issue (7): 232-236.doi: 10.3866/PKU.DXHX202207113

所属专题： 化学科普(2023)

科普 上一篇    下一篇

醋香香寻亲记

王雨诗1, 王朝霞2,*()   

  1. 1 徐州医科大学生命科学学院, 江苏 徐州 221004
    2 华东理工大学化学与分子工程学院, 上海 200237
  • 收稿日期:2022-07-25 录用日期:2022-11-16 发布日期:2022-12-06
  • 通讯作者: 王朝霞 E-mail:wangzhaoxia@ecust.edu.cn
  • 基金资助:
    教指委教学研究与实践项目(H20200507);华东理工大学2019年专创融合示范课程建设

Insight into the Balsamic Vinegar's Family

Yushi Wang1, Zhaoxia Wang2,*()   

  1. 1 School of Life Sciences, Xuzhou Medical University, Xuzhou 221004, Jiangsu Province, China
    2 School of Chemistry and Molecular Engineering, East China University of Science & Technology, Shanghai 200237, China
  • Received:2022-07-25 Accepted:2022-11-16 Published:2022-12-06
  • Contact: Zhaoxia Wang E-mail:wangzhaoxia@ecust.edu.cn

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摘要：

采用拟人方法, 从化学反应的角度介绍食醋酿制过程中的化学原理, 分析酿制工艺及不同产物对食醋风味与品质的影响.最后简介醋酸的化学合成及应用。

关键词: 食醋, 糖类物质, 醋酸, 酿造原理

Abstract:

In this paper, the anthropomorphic method is used to introduce the chemical principle of vinegar brewing process from the perspective of chemical reaction, and analyze the influence of brewing process and different products on the flavor and quality of vinegar. Furthermore, the chemical synthesis and application of acetic acid are also discussed.

Key words: Vinegar, Sugars, Acetic acid, The principle of brewing