摘要
对市面上购置的41个具有代表性的酱油产品的总氮、氨基态氮、非氨态氮、总酸、食盐、固形物、可溶性无盐固形物、色深物质等基本成分的含量进行测定,分析比较了发酵工艺、生抽和老抽、质量等级、地区分布对酱油样品基本成分的影响。结果表明:高盐稀态法生产的酱油的氨基态氮含量显著高于低盐固态法生产的酱油样品;老抽的非氨基氮、固形物含量和可溶性无盐固形物含量、色深物质含量高于生抽;不同地区的酱油的产品的基本成分差异较大。以聚类分析法将酱油样品聚为5类,并对各类别的基本成分特点进行了总结。
41 representative retail soy sauce products were sampled in five geographical areas in China, including two kinds of fermentation process and four quality levels. Contents of total nitrogen （TN）, Ammonia nitrogen （AN）, non-ammonia nitrogen （NAN）, total acids （TA）, salt, solids, soluble salt less solids （SSS） and matters of dark color （DCM） were analyzed and reported by brand. The result showed that ammonia nitrogen in samples produced by high salt dilute state fermentation process were significantly higher than that of low salt solid state process, while contents of NAN, solids, SSS and DCM in dark soy sauce are higher than that of light soy sauce. Though their components varied among different geographical areas according to significance test, samples could be classify into 5 clusters using cluster analysis, and the characteristics of each cluster were discussed. It can be inferred that retail soy sauce products could probably classified into 5 types in Chinese market.
出处
《中国调味品》
CAS
北大核心
2008年第10期24-29,共6页
China Condiment
基金
国家十一五科技支撑计划(2006BAD27B09)
广东省科技计划项目(2006A10301001)
关键词
酱油
样品
成分
显著性比较
聚类分析
soy sauce
sample
components
significance test
cluster analysis
