General composition, sugar components and inorganic cations of vinegars made in China. A study on components of vinegars made in China. Part I.

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  • 中国酢の成分に関する研究　Ｉ　　中国酢の一般成分・糖成分・無機成分について
  • チュウゴク サク ノ イッパン セイブン トウ ソセイ ムキ セイブン ニ ツ
  • A Study on Components of Vinegars Made in China Part I
  • 中国酢の成分に関する研究(第1報)

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Abstract

The general composition, components of sugar and inoganic cations were examined on vinegars made in China. The data obtained were compared to those of Japanese vinegars. (1) The amount of constituents of Chinese vinegars was higher than those of Japanese vinegars. The difference of components between Chinese and Japanese vinegars seemed to be caused by that of raw materials and the manufacturing method. The color of Chinese vinegars was dark like that of Japanese soy-souce and sediments were found in some vinegars. (2) The amount of glucose was the most dominant in Chinese vinegars followed by fructose. (3) The major inorganic cations of Chinese vinegars were K, Ca, and Fe, which decreased in that order. These cations will come from raw materials, water and pieces of apparatus for production.

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