3种常见市售酱油中氨基酸态氮和蛋白质含量的测定  

Study on Amino Acid Nitrogen and Protein Content of Three Commercial Soy Sauce

作　　者：王孝栋 谷海东 李慧 冯锋[2] 刘荔贞[2] 米智 Wang Xiaodong;Gu Haidong;Li Hui;Feng Feng;Liu LiZhen;Mi Zhi(College of Life Science,Shanxi Datong University,Datong 037009,Shanxi,China;College of Chemistry and Engineering,Shanxi Datong University,Datong 037009,Shanxi,China)

机构地区：[1]山西大同大学生命科学学院,山西大同037009 [2]山西大同大学化学与环境工程学院,山西大同037009

出　　处：《农业技术与装备》2018年第6期87-89,92,共4页Agricultural Technology & Equipment

基　　金：山西大同大学博士科研启动费(2014-B-13;2016-B-13);大同市工业重点研发计划项目(2018014)

摘　　要：探究山西大同市场上常见酱油中氨基酸态氮和蛋白质含量是否达到了国家标准。以海天生抽,海天老抽王和北京金狮普酿3种酱油为材料,采用甲醛值法和考马斯亮蓝法分别测定酱油中氨基酸态氮和蛋白质的含量。海天生抽、海天老抽王和北京金狮普酿中氨基酸态氮的含量分别为0.74 g/100 mL,0.67 g/100 mL和0.69 g/100 mL;蛋白质含量分别为8.63 g/100 mL、7.88 g/100 mL和8.12 g/100 mL,二者均达到了国家标准。为人们在选择食用酱油方面提供参考。To explore whether the content of amino acid nitrogen and protein in commercial soy sauce have reached the na-tional standard in shanxi datong market. Using the Haitian light soy sauce, Haitian tamari and Beijing jinshi soy sauce asraw materials, the formaldehyde method and coomassie brilliant blue colorimetric method were used to determine theamino acid nitrogen and protein content of three soy sauce. The amino acid nitrogen content of Haitian light soy sauce,Haitian tamari and Beijing jinshi soy sauce were 0.74 g/100mL, 0.67 g/100mL and 0.69 g/100mL, respectively. The pro-tein content were 8.63 g/100mL, 7.88 g/100mL and 8.12 g/100mL, respectively. Both reached the national standard. Thestudy can provide reference for people to choose the soy sauce.

关 键 词：酱油 氨基酸态氮 蛋白质 国家标准 

分 类 号：TQ937[化学工程]