高盐稀态酱油中全氮、氨基酸态氮、铵盐含量的测定与分析  

Determination and Analysis of Total Nitrogen,Amino Acid Nitrogen and Ammonium Salt in High Salt Dilute Soy Sauce

作　　者：王承玲 李银萍 孔新月 WANG Chengling;LI Yinping;KONG Xinyue(Qinghai Product Quality Inspection and Testing Institute,Xining 810000,China)

机构地区：[1]青海省产品质量检验检测院,青海西宁810000

出　　处：《现代食品》2022年第21期183-187,共5页Modern Food

摘　　要：酱油是日常生活中常见的调味品之一,为了解市售酱油的价格、品牌、原料、等级、氨基酸态氮含量、铵盐的含量和全氮的含量等信息,在西宁市一家亲超市抽取23种不同品牌的酱油分析市场占比情况以及标签标识上的等级是否符合GB 18186—2000,依据GB 5009.39—2003检测酱油的感官特性,依据GB 5009.5—2016采用全自动凯氏定氮仪进行全氮含量的测定,依据GB 5009.235—2016检测酱油中氨基酸态氮含量,依据GB 5009.234—2016检测酱油中铵盐含量。结果表明,品牌酱油在市场占有率大,几乎没有小品牌的酱油,且在抽取的不同品牌酱油中16号酱油品质最好。Soy sauce is one of the common condiments in daily life.In order to understand the price,brand,raw materials,grade,amino acid nitrogen content,ammonium salt content,total nitrogen content and other information of soy sauce sold in the market,23 different brands of soy sauce were selected from a private supermarket in Xining city to analyze the market share and whether the grade on the label and logo conforms to GB 18186—2000.The sensory properties of soy sauce were tested according to GB 5009.39—2003,according to GB 5009.5—2016,the automatic Kjeldahl nitrogen analyzer is used to determine the total nitrogen content,the amino acid nitrogen content in soy sauce is detected according to GB 5009.235—2016,and the ammonium salt content in soy sauce is detected according to GB 5009.234—2016.The results show that brand soy sauce has a large market share,almost no small brand soy sauce,and No.16 soy sauce has the best quality among different brands of soy sauce.

关 键 词：酱油 全氮 氨基酸态氮 铵盐 品质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]