摘要
酱油中的蛋白质原料水解生成各种氨基酸,因此表征酱油中的氨基酸质量指标时以氨基酸态氮的具体检测值进行衡量。根据相关国家标准,不同等级的酱油对于氨基酸态氮的含量的要求是不同的,通常等级较高时,氨基酸态氮的要求就越高。但是通过抽检却发现存在多例酱油中的氨基酸态氮不合格现象,因此对酱油中氨基酸态氮的来源及不合格原因进行分析研究。
The amino acids were produced by protein hydrolysis of raw materials in soy sauce, which were detected as the form of the amino nitrogen of soy sauce. According to the standards, the content level of amino nitrogen was usually used to confirm the grades of soy sauce, the more, the better. Many soy sauce producers, as well as consumers, always paid much attention on the item of amino nitrogen. However, it is said that amino nitrogen in soy sauce was always analyzed to be unqualified through public inspecting activities. Herein this study was taken on the unqualified reasons of amino nitrogen in soy sauce while studying more about its origin.
出处
《广东化工》
CAS
2017年第4期69-70,共2页
Guangdong Chemical Industry
基金
江苏省科学技术厅省级科技创新与成果转化(科技服务平台)专项引导资金资助项目(BM2012025)
江苏省卫生和计划生育委员会食品安全地方标准制(修)订资助项目(JSSPDB-2014-004)
关键词
氨基酸态氮
酱油
分析
不合格
amino nitrogen
soy sauce
analysis
unqualified
