摘要
根据酿造酱油与酸水解植物蛋白调味液(AHVPS)中挥发性组分含量的差异,提出了一种测定酱油中挥发性还原性组分的方法,即氧化值法,并将氧化值定义为100 mL酱油样品蒸馏液所消耗的0.002 mol/L KMnO4的体积(mL)数。经过分析发现,高盐稀态法酿造酱油、低盐固态法酿造酱油及AHVPS的氧化值存在显著性差异,其中高盐稀态法酿造酱油的氧化值最高,AHVPS的氧化值最低。结果提示酱油的氧化值可在一定程度上反映其酿造属性,可作为反映酱油样品质一个指标,并有可能通过测定氧化值来判断某一酱油是否为酿造酱油。所建立的酱油氧化值测定法具有操作简便、重复性好的特点,具有较大的推广应用价值。
According to the difference of volatile components between fermented soy sauce and acid hydrolyzed vegetable protein seasoning（AHVPS）,a method for determining reducing volatile components in soy sauce was proposed,that is,oxidation value method.And oxidation value was defined as consumed volume number by mL of 0.002 mol/L of KMnO4 solution to react with 100 mL of soy sauce sample distillate.It was found that significant difference of oxidation value existed among high-salt diluted state fermented soy sauce,low-salt solid state fermented soy sauce and AHVPS.And high-salt diluted state fermented soy sauce had the highest oxidation value,while AHVPS had the lowest oxidation value.It was implied that oxidation value could reflect the attributes of soy sauce to some degree and could be an indicator for the quality of soy sauce.Therfore it was possible to judge whether a soy sauce sample was fermented by determining its oxidation value.Established method for determining oxidation value of soy sauce in this paper have many advantages such as simple operation and good repeatability.etc,and is expected to be widely used in future.
出处
《中国调味品》
CAS
北大核心
2011年第1期101-103,120,共4页
China Condiment
基金
重庆市科技攻关计划项目(CSTC,2007AC1021)
国家质检公益性行业科研专项项目(10-100)
关键词
酿造酱油
酸水解植物蛋白调味液
相对氧化值
fermented soy sauce
acid hydrolyzed vegetable protein seasoning
relative oxidation value
