酱油中氨基酸百分比含量的化学计量学研究  

The chemometrics analysis based on the percentage of amino acid in soy sauce

作　　者：李玉翠[1] 徐玮[1] 李开天 陈楠[3] 王岩[2] 林雨霏[2,3] 

机构地区：[1]中国海洋大学食品学院,山东青岛266100 [2]山东出入境检验检疫局,山东青岛266002 [3]中国海洋大学化学化工学院,山东青岛266100

出　　处：《食品与发酵工业》2014年第4期178-180,共3页Food and Fermentation Industries

基　　金：国家科技支撑计划课题(2011BAK10B04);山东省科技发展计划(2012GHY11518);山东省科技发展计划(2012GNC11317)

摘　　要：采用主成分分析法和聚类分析法对酱油中呈味氨基酸、营养价值等进行了研究。结果表明,酿造酱油中呈味氨基酸的百分比含量最高,其呈味价值最高,海鲜酱油次之,蒸鱼酱油最差。特级浓口酱油中必需氨基酸的百分比含量最高,其营养价值最高,生鱼片酱油次之,鱼生酱油最差。XHZ酱油中的必需氨基酸百分含量比例最好,其营养最均衡。Flavor amino acids and nutritional value in soy sauce were studied by principal component and cluster analysis for their good exploration values. The results showed that the percentage content of flavor amino acids and falvor value in soy sauce brewing are the best, followed by those in seafood sauce, and those in steamed fish soy sauce are the worst. The percentage content of essential amino acids and nutritional value in soy sauce brewing are the best, followed by those in sashimi soy sauce, and those in sashimi soy sauce are the worst. The percentage proportion of essential amino acids in lad sauce are the best, which has the most balanced nutrition. The percentage distribution of amino acid content in various soy can reflect the characteristics of different soy, and principal component analysis and cluster analysis can be used to evaluate the quality of soy sauce, thereby it can provide reference for consumers to purchase soy sauce with high-quality.

关 键 词：酱油 氨基酸百分比含量 主成分分析 聚类分析 质量评价 

分 类 号：TS264.21[轻工技术与工程—发酵工程]