酿造酱油与配制酱油鉴别方法研究进展  

Advances in methods for discrimination of fermented and blended soy sauce

作　　者：邱丹丹[1] 王超[1] 于春焕[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《中国酿造》2010年第7期7-9,共3页China Brewing

基　　金：西南大学食品科学学院本科生创新基金(2009-9)

摘　　要：以氯丙醇、铵盐、乙酰丙酸、氨基酸作为鉴别酿造酱油与配制酱油的指标,采用同位素稀释气相色谱-质谱联用法、顶空衍生化固相微萃取法等检测酸水解植物蛋白液(HVP)的氯丙醇,采用凯氏定氮法、近红外光谱法检测酱油中的铵盐与氨基酸,采用液相色谱-质谱法、气相色谱法等检测HVP中的乙酰丙酸,采用高效液相色谱法、氨基酸自动分析仪检测酱油中的氨基酸。Several methods were developed for discriminating fermented and blended soy sauce using dichloropropanal, ammonium salt, levulinic acid and amino acid as index. The isotope diluted gas chromatography with mass spectrometric detection and the headspace-solid-phase microextraction （DHS-SPMS） were used to detect the dichloropropanal in acid hydrolyzed vegetable protein （acid-HVP）. The Kjeldahl method and Near IR Spectroscopy were used to determine the ammonium salt and amino acid. The liquid chromatography with mass spectrometric detection and gas chromatographic method were applied to detect the levulinic acid in HVP. The high performance liquid chromatography and automatic amino acid analyzer were used to detect the amino acid in soy sauce.

关 键 词：酿造酱油 配制酱油 氯丙醇 铵盐 乙酰丙酸 氨基酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]