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高盐稀态酱油品质指标测定与分析研究

Determination and Analysis of Quality Indicators for High Salt Dilute Soy Sauce
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摘要 目的:通过分析高盐稀态酱油中氨基酸态氮、铵盐及全氮的含量,评估榆林市市售酱油的品质现状。方法:在榆林市各大超市随机采集26批次酱油样品,检测并分析酱油中氨基酸态氮、铵盐及全氮含量这3项关键品质指标。结果:26种高盐稀态酱油的氨基酸态氮含量在0.58~1.50 g/100 mL;铵盐与氨基酸态氮的比值均小于30%;全氮含量在1.01~2.10 g/100 mL。高盐稀态酱油中氨基酸态氮、铵盐及全氮的含量与其等级之间存在明显相关性。高盐稀态酱油氨基酸态氮与全氮呈正相关,全氮含量较高的样品,其氨基酸态氮含量也较高。结论:本研究对高盐稀态酱油中氨基酸态氮、铵盐和全氮3项理化指标的含量及其比例关系进行了分析,为食品安全监管部门实施精准化、科学化监管提供了可靠的量化依据。 Objective:To evaluate the quality status of commercially available soy sauce in Yulin city by analyzing the content of amino acid nitrogen,ammonium salt,and total nitrogen in high salt dilute soy sauce.Method:26 batches of soy sauce samples were randomly collected from major supermarkets in Yulin city,and the three key quality indicators of amino acid nitrogen,ammonium salt,and total nitrogen content in soy sauce were detected and analyzed.Result:The amino acid nitrogen content of 26 high salt dilute soy sauces ranged from 0.58 g/100 mL to 1.50 g/100 mL;the ratio of ammonium salt to amino acid nitrogen is less than 30%;the total nitrogen content ranges from 1.01 g/100 mL to 2.10 g/100 mL.There is a significant correlation between the content of amino acid nitrogen,ammonium salt,and total nitrogen in high salt dilute soy sauce and its grade.There is a positive correlation between amino acid nitrogen and total nitrogen in high salt dilute soy sauce,and samples with higher total nitrogen content also have higher amino acid nitrogen content.Conclusion:This study analyzed the content and proportion relationship of three physicochemical indicators,namely amino acid nitrogen,ammonium salt,and total nitrogen,in high salt dilute soy sauce,providing a reliable quantitative basis for food safety regulatory authorities to implement precise and scientific supervision.
作者 郭利梅 孙小龙 高雄 李美利 刘珍 GUO Limei;SUN Xiaolong;GAO Xiong;LI Meili;LIU Zhen(Food Inspection and Testing Center of Yulin City,Yulin 719000,China;National Energy Shendong Coal Group Bulianta Coal Mine,Ordos 017000,China)
出处 《食品安全导刊》 2025年第21期90-94,共5页 China Food Safety Magazine
关键词 高盐稀态酱油 氨基酸态氮 铵盐 全氮 high salt dilute soy sauce amino acid nitrogen ammonium salt total nitrogen
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