不同调味品中氨基酸态氮、总酸含量的分析及比较研究  

Analysis and comparison of amino acid nitrogen and total acid in different condiments

作　　者：丁奇 马立利[1] 郎爽[1] 王建凤[1] 冯月超[1] 贾丽[1] Ding Qi;Ma Lili;Lang Shuang;Wang Jianfeng;Feng Yuechao;Jia Li(Beijing Center for Physical and Chemical Analysis,Beijing 100089,China)

机构地区：[1]北京市理化分析测试中心,北京100089

出　　处：《分析仪器》2021年第3期70-74,共5页Analytical Instrumentation

基　　金：国家重点研发计划项目(2018YFF01013900)。

摘　　要：利用电位滴定法测定酱油、食醋、蚝油中氨基酸态氮及总酸,并对其含量进行了分析。8种酱油中氨基酸态氮含量最高的是酱油-1(1.61 g/100 mL),总酸含量最高的是酱油-5(1.33 g/100 mL),而酱油-3(氨基酸态氮0.64 g/100 mL,总酸0.82 g/100 mL)的2种测定结果均最低;8种食醋中氨基酸态氮及总酸含量较高的是食醋-1(氨基酸态氮6.46 g/100 mL,总酸22.34 g/100 mL)和食醋-5(氨基酸态氮6.17 g/100 mL,总酸22.51 g/100 mL),而食醋-6(氨基酸态氮3.06 g/100 mL,总酸11.44 g/100 mL)的含量整体偏低;8种蚝油中蚝油-3(氨基酸态氮0.67 g/100 g,总酸0.68 g/100 g)的氨基酸态氮及总酸含量较高,但3类调味品中蚝油整体含量水平低于食醋、酱油。在质量评价方面,得出8种酱油中有7种特级酱油,1种二级酱油;食醋和蚝油的氨基酸态氮、总酸含量均满足国家质量标准。在分析调味品风味时,得出8种酱油中鲜味较高为酱油-1;8种食醋中酸味较强为食醋-5;而蚝油中氨基酸态氮赋予蚝油-7鲜味强度高于其他7种蚝油。综合以上研究结果可为调味品的分析检测、质量控制及风味影响等方面研究提供科学指导及理论依据。Determination of amino acid nitrogen and total acid in soy sauce,vinegar and oyster sauce by potentiometric titration,and the content was analyzed.Among the 8 kinds of soy sauce,the highest content of amino acid nitrogen was soy sauce 1(1.61 g/100 mL),and the highest total acid content was soy sauce 5(1.33 g/100 mL),while sauce 3(amino acid nitrogen 0.64 g/100 mL,total acid 0.82 g/100 mL)had the lowest amino acid nitrogen and total acid content.The highest contents of amino acid nitrogen and total acid in 8 kinds of vinegar were vinegar 1(amino acid nitrogen 6.46 g/100 mL,total acid 22.34 g/100 mL)and vinegar 5(amino acid nitrogen 6.17 g/100 mL,total acid 22.51 g/100 mL),but the content of vinegar 6(amino acid nitrogen 3.06 g/100 mL,total acid 11.44 g/100 mL)was generally low.The amino acid nitrogen and total acid content of oyster sauce 3(amino acid nitrogen 0.67 g/100 g,total acid 0.68 g/100g)were higher in 8 kinds of oyster sauce,but the overall content of oyster sauce is lower than vinegar,soy sauce in the 3 kinds of condiments.In terms of quality evaluation,it was concluded that there are 7 kinds of special grade soy sauce,and 1 kind of secondary soy sauce,vinegar and oyster sauce all meet the national quality standards.In the analysis of condiment flavor,it was concluded that soy sauce 1 had the highest umami taste in the 8 kinds of soy sauce,vinegar 5 was the most sour in the 8 kinds of vinegar,the amino acid nitrogen gave oyster sauce 7 a stronger umami than other 7 kinds of oyster sauce.The above results can provide scientific guidance and theoretical basis for the analysis and detection,quality control and flavor effect of condiments.

关 键 词：电位滴定法 食品营养 食品安全 检测分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]