准确检验头油氨基酸态氮含量的重要作用

Important action of examinating precisly the content of amino acid nitrogen in original soy sauce

在食品质量安全准入市场制度下,国家规定酱油出厂要作8项以上检验合格方准入市。按国家标准GB18186-2000准确检验头油中氨基酸态氮含量占酱油出厂8项检验合格具有十分重要作用与地位,特别是它与4项质量技术指标检验合格还具有纲举目张的连带关系。

Under the market system of food qualification security permission,the state prescribes that the soy sauce needs at least eight test qualification before going on the market from the factory,amongst which the accurate test of amino acid nitrogen content in original soy sauce plays a very important part according to the state standard GB18186-2000,especially the close relationship it has with the test qualification of four quality technological target.