以11种不同地域食醋为实验样品,通过HPLC技术对其中10种有机酸的含量进行了分析,并以10种有机酸含量为指标进行主成分分析。结果表明,样品中乳酸和乙酸的含量最高,占总有机酸的80%以上;前4个主成分能代表11种样品中有机酸含量87.022%的信息,通过因子得分将11种样品分成4个不同的区域,真实地反映了样品的产地、工艺及相互之间的关联性。

Eleven kinds of vinegar samples manufactured in different regions of China were tested in this experiment.HPLC was used to analyze the contents of ten organic acids.Then,principal component analysis(PCA) was used to classify the eleven kinds of vinegar samples with ten organic acid contents as index.The results showed that the contents of lactic acid and acetic acid were the most highest and above 80% of the content of the total organic acids;the frontal 4 principal factors contained 87.022% information about organic acid contents in the eleven kinds of vinegar samples.The eleven kinds of vinegar samples could be divided into four groups by factor scores,which represented four different regions and reflected correctly the origins,processing and relevance of the samples.