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首頁> 外文學(xué)位 >The determination of anions and metals in kombucha using ion chromatography and inductively coupled plasma optical emission spectroscopy.
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The determination of anions and metals in kombucha using ion chromatography and inductively coupled plasma optical emission spectroscopy.

機(jī)譯：使用離子色譜法和電感耦合等離子體發(fā)射光譜法測(cè)定康普茶中的陰離子和金屬。

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摘要

Kombucha is a fermented tea that has been consumed since the time of the Tsin Dynasty in China.1 It is produced from the modification of sweetened tea by a symbiotic culture of bacteria and yeast. The culture is called a SCOBY and it initiates several transformative chemical processes in sweetened tea that produces ethanol, organic acids, and acetic acid. The purpose of this research project was to develop quality analysis and control methods for a regional kombucha manufacturer. Inorganic and organic ions and metals were determined in finished kombucha, source materials, commercially available teas, and competitor beverages. Sample treatment assays and instrument methods were developed for these compounds. Ion Chromatography (IC) was used to determine organic and inorganic anions while Inductively Coupled Plasma Optical Emission Spectroscopy (ICPOES) was used to determine metals. Anion concentrations of acetate, chloride, nitrate, phosphate, and sulfate varied between each kombucha flavor. This is likely due to different additives, such as; fruit juice, spices, and extracts. Acetate was found in the highest concentration, which is to be expected because acetic acid is a major by-product of sweet-tea fermentation. Analyses showed that the concentrations of aluminum, calcium, iron, magnesium, manganese, and sodium were relatively consistent across 10 different kombucha flavors. Concentrations in the kombucha flavors were similar to concentrations in the competitor beverages and brewed tea samples. In general, calcium, magnesium, and sodium were the most prevalent metals found in the 10 kombucha flavors.;1Roche, J. Kombucha James Roche http://users.bestweb.net/~om/~kombu/roche.html (accessed May 1, 2015).
機(jī)譯：康普茶是一種發(fā)酵茶，自中國清朝以來一直食用。1它是通過細(xì)菌和酵母的共生培養(yǎng)對(duì)甜茶進(jìn)行改良而制成的。這種文化稱為SCOBY，它在甜茶中引發(fā)幾個(gè)轉(zhuǎn)化化學(xué)過程，產(chǎn)生乙醇，有機(jī)酸和乙酸。該研究項(xiàng)目的目的是為區(qū)域康普茶制造商開發(fā)質(zhì)量分析和控制方法。在完成的紅茶菌，原料，市售茶和競(jìng)爭(zhēng)性飲料中測(cè)定了無機(jī)和有機(jī)離子及金屬。針對(duì)這些化合物開發(fā)了樣品處理測(cè)定法和儀器方法。離子色譜法（IC）用于確定有機(jī)和無機(jī)陰離子，而電感耦合等離子體發(fā)射光譜（ICPOES）用于確定金屬。每種康普茶風(fēng)味之間的乙酸根，氯離子，硝酸根，磷酸根和硫酸根的陰離子濃度都不同。這可能是由于不同的添加劑所致，例如；果汁，香料和提取物。乙酸鹽的濃度最高，這是可以預(yù)料的，因?yàn)橐宜崾翘鸩璋l(fā)酵的主要副產(chǎn)品。分析表明，在10種不同的康普茶口味中，鋁，鈣，鐵，鎂，錳和鈉的濃度相對(duì)一致?？灯詹栾L(fēng)味的濃度類似于競(jìng)爭(zhēng)對(duì)手的飲料和沖泡茶樣品中的濃度。通常，鈣，鎂和鈉是10種康普茶風(fēng)味中最常見的金屬。1羅氏J. Kombucha詹姆斯·羅氏http://users.bestweb.net/~om/~kombu/roche.html（已訪問） 2015年5月1日）。

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  • 作者

    Harris, Monesha Ann.;

  • 作者單位

    Western Carolina University.;

  • 授予單位 Western Carolina University.;
  • 學(xué)科 Analytical chemistry.;Food science.
  • 學(xué)位 M.S.
  • 年度 2016
  • 頁碼 61 p.
  • 總頁數(shù) 61
  • 原文格式 PDF
  • 正文語種 eng
  • 中圖分類
  • 關(guān)鍵詞

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