酱油、酸水解植物蛋白、焦糖色素中乙酰丙酸的测定  

Determination of levulinic acid in soy sauce,hydrolyzed vegetable protein and caramel

作　　者：李国基[1] 耿予欢[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2005年第9期51-52,共2页China Brewing

摘　　要：对酱油、酸水解植物蛋白(HVP)、焦糖色素中乙酰丙酸的含量进行了测定。其中,酱油中乙酰丙酸含量较低,酸水解植物蛋白中乙酰丙酸含量较多(最高含量为15.79%),而焦糖色素中也测出含有乙酰丙酸(最高含量达8.02%)。故此认为采用乙酰丙酸指标来判定酿造酱油还是配制酱油是不恰当的。The content of levulinic acid in soy sauce, hydrolyzed vegetable protein （HVP） and caramel was determined. The content of levulinic acid was relatively lower in soy sauce and higher in HVP （the maximum was 15.79%）. There was levulinic acid in caramel too （the max is 8.02%）.Therefore, it was unsuitable to determine brewing soy sauce and confecting soy sauce through the content of levulinic acid as index.

关 键 词：酱油 乙酰丙酸 酸水解植物蛋白(HVP) 焦糖色素 

分 类 号：TS207.3[轻工技术与工程—食品科学]