分光光度法测定酱油种曲的孢子数  

Determination of the Spore Number in Soy Sauce Koji by Spectrophotometry

作　　者：李兴周 刘建华 李远珍 黄佳玲 LI Xingzhou;LIU Jianhua;LI Yuanzhen;HUANG Jialing(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529500,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529500

出　　处：《食品安全导刊》2023年第13期55-57,61,共4页China Food Safety Magazine

摘　　要：建立了一种分光光度法测定酱油种曲的孢子数的方法,以酱油种曲的湿基孢子数与对应吸光度绘制标准曲线,与传统的血球计数法进行了对比分析。结果表明,湿基孢子数在14~72亿个/g线性关系良好,标准曲线回归方程为y=93.70x-1.53,相关系数R^(2)=0.9988,精密度实验RSD为1.62%,重复性实验RSD为1.92%,与血球计数法相比,方法间平均相对偏差为6.32%,方法间相对偏差合格率为100%,该方法简便快捷、稳定可靠、重复性好。分光光度法能够替代血球计数法用于测定酱油种曲的孢子数。An method to determinate the spore number of soy sauce koji by spectrophotometry was established,and the standard curve was drawn based on the spore number of wet-based of soy sauce koji and the corresponding absorbance,and compared with the traditional blood cell counting method.The standard curve had an excellent linearity in the spore number of wet-based of 1.4~7.2 billion spores/g,the regression equation of the standard curve is y=93.70x-1.53,the correlation coefficient R^(2)=0.9988,RSD of precision experiment was 1.62%,RSD of repetive experimentwas 1.92%,compared with the blood cell counting method,the average relative deviation between methods was 6.32%,the pass rate of the average relative deviation between methods was 100%.The method was simple,fast,stable and reliable,and had good repeatability.Spectrophotometry can replace blood cell counting method to determine the spore number in soy sauce koji.

关 键 词：孢子数测定 种曲孢子数 方法对比 分光光度法 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.3[轻工技术与工程—食品科学与工程]