测定酱油理化指标的研究进展  

Research Progress in Determining the Physical and Chemical Indexes of Soy Sauce

作　　者：王鹤达 杨登辉 江秀明[1] 

机构地区：[1]河南工业大学化学化工学院,河南 郑州

出　　处：《自然科学》2020年第4期247-251,共5页Open Journal of Nature Science

摘　　要：酱油是一种中国传统调味品。以用豆、麦、麸皮等为原料,多种微生物共同发酵而成。酱油在酿造过程中会产生多种活性物质,酱油有诸多理化指标如:氯化钠、氨基酸态氮、总酸以及总氮含量等。近年来,国内外诸多专家学者对其进行了深入细致的研究。本文主要介绍了常见的酱油理化指标快速检测方法,这对于改善酱油的风味、强化生产、加强监督检测、提升酱油品质具有重要的意义。Soy sauce is a traditional Chinese condiment. Using beans, wheat and bran as raw materials, a variety of microorganisms ferment together. In the brewing process, soy sauce produces a variety of active substances. Soy sauce has many physical and chemical indicators such as: sodium chloride, amino acid nitrogen, total acid and total nitrogen content. In recent years, many experts and scholars at home and abroad have conducted in-depth and detailed research on it. This article mainly introduces the quick detection method of common soy sauce physical and chemical indicators, which is of great significance for improving the flavor of soy sauce, strengthening production, strengthening supervision and testing, and improving the quality of soy sauce.

关 键 词：酱油 氯化钠 氨基氮 总氮含量 总酸含量 

分 类 号：TS2[轻工技术与工程—食品科学与工程]