摘要
酱油掺假使杂现象已成为影响酱油行业健康发展的制约因素之一。鉴伪技术的发展对酱油质量与安全控制至关重要。分析了掺假使杂酱油引起食品不安全的原因,综述了国内外关于掺假酱油鉴伪技术的研究进展,分析其优势和不足,提出加强生物检测的建议,为该领域的研究工作进一步开展提供参考。
Adulteration is one of the most important limiting factors, which restricts the healthy and rapid development of soy sauce industry. Authenticity is very important in soy sauce quality and safety control. In the present study, the food safety problems caused by soy sauce adulteration are analyzed, and the latest progress on the detecting methods at home and abroad is introduced. The advantages and disadvantages of these methods are discussed. The suggestion of reinforcing biological detection is indicated in this paper, which provides principle guidance for the further research in safety detection of soy sauce.
出处
《中国调味品》
CAS
北大核心
2013年第11期103-106,112,共5页
China Condiment
基金
哈尔滨工业大学科研创新基金(HIT.NSRIF.2012081)
关键词
酱油
水解蛋白
掺假
soy sauce
protein hydrolysate
adulteration
