酱油掺假检验方法研究进展  

Research Progress of Methods for Detecting Adulteration of Soy Sauce

作　　者：肖昭竞 李根容 朱宏明 赵博 朱永红 

机构地区：[1]重庆市计量质量检测研究院,重庆401123

出　　处：《中国调味品》2014年第8期129-134,共6页China Condiment

基　　金：重庆市科技攻关计划项目(CSTC;2007AC1021);国家质检公益性行业科研专项项目(10-100)

摘　　要：酱油掺假形式多种多样,掺假检验方法也各不相同,有的基于酱油特有的酿造组分如挥发性风味组分、有机酸、氨基酸等进行检验,有的通过检验酱油中掺入的非酿造组分如酸水解植物蛋白调味液等进行识别。虽然当前酱油掺假检验方法研究取得了一定进展,但其实际应用尚不理想,将多指标组合用于识别酱油掺假可能是未来酱油掺假检验的重要方向。Soy sauce is adulterated in many forms and the methods for identifying the adulteration also vary.Some methods are based on the detection of specific brewing compounds e.g.volatile flavor compounds,organic acids,amino acids in soy sauce;some are based on the detection of added components e.g.acid hydrolyzed vegetable protein seasonings in soy sauce.Although some progress has been made in developing the methods for identifying adulterated soy sauce,the practical application of the methods are not very satisfactory.Use of multiple indicators for identifying soy sauce adulteration may represent an important research trend of soy sauce adulteration testing.

关 键 词：酱油 酿造酱油 掺假 检验 

分 类 号：TS264.21[轻工技术与工程—发酵工程]