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传统“陈醋”生产过程中有一步称为“冬捞夏晒”，是指冬天捞出醋中的冰，夏日暴晒蒸发醋中的水分，以提高醋的品质，假设用醋酸的质量分数为3％的半成醋，生产500g5.4％的优级醋，过程中醋酸没有损失，捞出的冰和蒸发的水的总质量为 （ ）

A．500g B．400g C．200g D．100g