酱油中8种无机元素含量的测定及其品质的比较  

Determination of Eight Inorganic Elements in Soy and Comparison of its Quality

作　　者：刘临[1] 廖宜湘[1] 付美兰[2] 金文兴[1] 

机构地区：[1]宜春学院实验中心,江西宜春336000 [2]江西省宜春市疾病预防控制中心,江西宜春336000

出　　处：《安徽农业科学》2007年第29期9123-9124,共2页Journal of Anhui Agricultural Sciences

摘　　要：对宜春市场上5个品种的酱油用原子吸收分光光度法进行了8种无机元素含量的测定。结果表明:样品1、2、3号中Ca的含量比4、5号高很多;样品1号含Mg量最高;样品1号含Cu量最高,2号含Cu量最少,其他几种含量差不多;样品1号中Fe的含量较高,而2、3、4、5号含量相对较低,不及人体所需的正常值;样品1、2号Zn含量远大于3、4、5号样品,其中1号样品最高;5个样品Mn、Cr的含量相差不多,均不含有Cd;样品4、5号中Pb的含量远大于1、2、3号样品。由此可知,1、2、3号酱油的品质比4、5号酱油好。Eight inorganic elements in five soy brands were investigated by atomic absorption spectrometry at Yichun city. Result showed that Ca contents in sample 1, 2 and 3 were higher that that in sample 4 and 5. Mg and Cu contents in sample 1 were the highest. And sample 2 had the lowest Cu content. Sample 1 showed higher Fe content than sample 2, 3, 4 and 5, which was lower than the normal need of human body. Zn contents in sample 1 and 2 were much more than that in sample 3, 4 and 5, among which Zn content in sample 1 was the highest. Mn and Cr contents in all the five samples were almost the same and did not contain Cd. Pb contents in sample 4 and 5 were far more than that in sample 1, 2 and 3. Therefore, Soy quality of sample 1, 2 and 3 were better than that of sample 4 and 5.

关 键 词：酱油 无机元素 原子吸收光谱仪 品质 比较 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]