摘要
对市售的14种酿造酱油中可溶性无盐固形物、全氮、氨基酸态氮等进行了测定,与GB-18186-2000的比较结果显示,14种样品均达到了2000年颁布的国家标准。对其产品的标签检查中,除个别样品在某个指标上与标签标注有差异外,其余均与标签标注相吻合。对乙醇等16种风味物质进行了气相色谱分析的结果表明,所有样品均含有较高的乙醇和乙酸含量,为酱油的风味作出了贡献。通过抽检说明我国的酱油质量有所保证,市场日趋稳定。
Fourteen soy sauce samples in Chinese market were analyzed about soluble saltless solid components, total nitrogen and amino nitrogen, according to national standard GB-18186-2000. The results indicated that the quality of all samples reached the national standard issued in 2000. The labels on these products were also checked. Only few samples did not accord with their label specifications on one or two characteristics. Sixteen flavor components, including ethanol, were detected by gas chromatography. The results showed that contents of ethanol and acetic acid were comparatively high which could improve the flavor of soy. By the spot test, it was showed that the soy sauces in Chinese market were qualified and the market was becoming more and more stable.
出处
《中国酿造》
CAS
北大核心
2007年第4期65-68,共4页
China Brewing
关键词
酱油
化学指标
风味成分
分析
国家标准
soy sauce
chemical criteria
flavor component, analysis
national standard
