摘要
建立了基于凝胶柱层析-考马斯亮蓝染色法鉴别酿造与非纯酿造酱油的方法,通过蛋白质含量和分布的谱图来区分酿造与非纯酿造酱油。该方法得到的酿造酱油的特征图谱呈抛物线-梯形;其中分子量0.5×104 Da^4.5×104 Da之间的蛋白质所占的比例一般高于60%,而非纯酿造所占的比例一般小于60%;且酿造酱油谱图上饱和峰或最高峰的峰高值与90min附近小锐尖峰的峰高值之比大于1.5,而非纯酿造酱油的上述比值小于1.5。该方法具有较高的准确度,适用于酿造酱油与非纯酿造酱油的鉴别。
A method for identifying fermented and non-fermented soy sauce was developed based on gel filtration chromatography combined with Coomassie brilliant blue staining, in which the content and distribution map of protein molecular weight was used to distinguish fermented and non-fermented soy sauces. The results showed that the map of fermented soy sauce had the characteristics of a complex parabola-trapezoid appearance, in which the content of protein 0.5×1 0^4 Da--,4.5×10^4 Da was generally above 60%, however, it was lower than 60% in non-fermented soy sauce. The ratio of the peak height of saturated peak or the highest peak to a sharp peak around 90min in the map of fermented soy sauce was higher than 1.5, whereas it was less than 1.5 in non-fermented soy sauce. This method was accurate and useful to identify fermented and non-fermented soy sauces.
出处
《中国酿造》
CAS
北大核心
2010年第6期53-56,共4页
China Brewing
基金
国家质量监督检验检疫总局科技项目(2007QK156)
关键词
酱油
蛋白质
凝胶柱层析
考马斯亮蓝染色
soy sauce
protein
gel filtration chromatography
coomassie brilliant blue staining
