醬油中氨基酸態(tài)氮的兩種測定方法比較

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摘 要：本文通過用酸度計(jì)法和比色法對醬油中氨基酸態(tài)氮的檢測方法進(jìn)行比較，結(jié)果顯示酸度計(jì)法操作快捷簡便，適用于小批次檢驗(yàn)，比色法測得數(shù)據(jù)更加準(zhǔn)確、精密，更適合嚴(yán)要求、大批量的檢驗(yàn)。

關(guān)鍵詞：醬油;氨基酸態(tài)氮;酸度計(jì)法;比色法

Comparison of the Two Determination Methods of Amino Acid Nitrogen in Soy Sauce

LIN Wei1， ZHENG Guowei2

（1.Juxian Inspection and Testing Center， Juxian 276500， China; 2.Shandong Dingke Testing Technology Co.， Ltd.， Zhucheng 262216， China）

Abstract： This paper compared pH meter method and colorimetric method of amino acid nitrogen in soy sauce， the results showed that the pH meter method was quicker ， easier and more simple to operate， which was more suitable for small batch testing; while data measured by colorimetric method were more accurate and precise， and it was more suitable for large batch inspection which demanded  strict requirements.

Keywords： soy sauce; amino acid nitrogen; pH meter method; colorimetric method

醬油是家庭生活中不可或缺的一種調(diào)味品，其中氨基酸態(tài)氮含量越高，醬油的品質(zhì)越高，味道越鮮，氨基酸態(tài)氮成為判斷醬油好壞的重要指標(biāo)之一[1]。（剩余2419字）