高鹽稀態(tài)醬油品質(zhì)指標(biāo)測(cè)定與分析研究

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Determination and Analysis of Quality Indicators for High Salt Dilute Soy Sauce

GUO Limei， SUNXiaolong'， 2，LI Meili'，LIU Zhen' （1.Food Inspection and Testing Centerof Yulin City， Yulin 719oo0， China; 2.National Energy Shendong Coal Group Bulianta Coal Mine， Ordos 017000， China）

Abstract： Objective： To evaluate the quality status of commercially available soy sauce in Yulin city by analyzing thecontentofamino acid nitrogen，ammoniumsalt，and total nitrogen in high salt dilute soysauce.Method： 26 batches of soy sauce samples were randomly collected from major supermarkets in Yulin city，and the three key quality indicators of aminoacid nitrogen，ammonium salt，and total nitrogen content in soysauce were detected and analyzed. Result： The amino acid nitrogen content of 26 high salt dilute soy sauces ranged from 0.58g/100mL to 1.50g/100mL ; the ratio of ammonium salt to amino acid nitrogen is less than 30% ; the total nitrogen content ranges from 1.01g/100mL to 2.10g/100mL . There is a significant correlation between the content of amino acid nitrogen， ammonium salt，and total nitrogen inhigh salt dilute soysauceandits grade.There is apositivecorrelation between amino acid nitrogenand total nitrogen in high salt dilute soysauce，and samples with highertotal nitrogen content also have higher amino acid nitrogen content. Conclusion：This study analyzed the content and proportion relationship of three physicochemical indicators，namelyaminoacid nitrogen，ammoniumsalt，and total nitrogen，inhigh salt dilutesoysauce，providing areliable quantitative basis for food safety regulatory authorities to implement precise and scientific supervision.

Keywords： high salt dilute soy sauce; amino acid nitrogen; ammonium salt; total nitrogen

醬油因其營(yíng)養(yǎng)價(jià)值和獨(dú)特的風(fēng)味而備受關(guān)注，是烹飪中不可或缺的調(diào)味品。（剩余3899字）