Studies on the Critical Control Points of Lead in Solid-state Fermentation Vinegar Production
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Abstract:
This study aims to explore the key points of lead control in solid-state fermentation vinegar production during the study of migration rules of lead. The Tessier sequential extraction method and organic membrane filtration methods were employed to investigate the changes in lead speciation in solid or liquid phase, respectively. Atomic absorption spectrometry method was adopted to determine the lead content. The increasing of lead content in solid phase during acetic acid fermentation was caused by the migration and transformation of lead-protein complexes and lead oxalate in vinegar Pei. Equipment material used during processing or storage was the major influencing factor of lead content in vinegar. Lead in vinegar was regulated by vinegar Pei due to the strong adsorption of lead ion by vinegar Pei. The content of precipitable material in liquid phase was influenced by vinegar production process, including mixing with bran and rice husk, fermentation, boiling sterilization, and storage. And lead can be enriched in precipitable material. Lead content in vinegar may be reduced by improving production equipment materials, using lead ion adsorbents and removing the vinegar precipitation.
