酱油安全检测分析技术研究进展  

Research Progress on Safety Detection and AnalysisTechnology of Soy Sauce

作　　者：李阳 耿越[1] LI Yang;GENG Yue(Key Laboratory of Food Nutrition and Safety of Shandong Normal University,Key Laboratory of Animal Resistance Biology in Shandong Province,College of Life Science,Shandong Normal University,Jinan 250014,China)

机构地区：[1]山东师范大学生命科学学院,山东师范大学食品营养与安全重点实验室,山东省动物抗性生物学重点实验室,济南250014

出　　处：《中国调味品》2020年第8期178-182,共5页China Condiment

摘　　要：酱油是一种日常所需的重要调味品,与人们的生活密切相关。根据新出台的GB 2717-2018《食品安全国家标准酱油》,自2019年12月21日起,酱油仅指酿造酱油,该标准的理化指标仅对氨基酸态氮作了要求,无法对酿造酱油及配制酱油进行区分。所以,现有不少研究者已建立多种方法分析了不同工艺、不同品牌、不同酿造时间酱油中营养成分、呈味物质等特征性成分,及对酱油的掺假、有害物质检测等多个问题进行了研究。文章就近年来酱油安全监测分析技术作一综述,介绍了目前在酱油研究中应用广泛的4种常见方法(氨基酸分析法、红外光谱法、气相色谱法和液相色谱法)和4种新型方法(感官分析法、碳同位素比值质谱法、13 C核磁质谱法和介电法)的适用范围、优势及局限性。Soy sauce is an important condiment needed in daily life,which is closely related to people's life.According to the newly issued GB 2717-2018 National Food Safety Standard for Soy Sauce,since December 21 of 2019,soy sauce only refers to brewed soy sauce.However,the physical and chemical indexes of this standard only require amino acid nitrogen,which is impossible to distinguish brewed soy sauce and blended soy sauce.Therefore,many researchers have established a variety of methods to analyze the nutritional components,flavor substances and other characteristic components of soy sauce with different brewing processes,different brands and different brewing time,as well as to study the adulteration of soy sauce and the detection of harmful substances and other issues.The safety detection and analysis technology of soy sauce in recent years are reviewed in this paper,the scope of application,advantages and limitations of four commonly used methods such as amino acid analysis method,infrared spectrometry,gas chromatography and liquid chromatography and four new methods such as sensory analysis method,carbon isotope ratio mass spectrometry and 13 C nuclear magnetic mass spectrometry and dielectric method in soy sauce research at present are introduced.

关 键 词：酿造酱油 配制酱油 分析检测技术 

分 类 号：TS264.21[轻工技术与工程—发酵工程]