酱油辐照改性研究Ⅰ.过氧化物及其稳定性

Irradiation of Soybean Sauce--Peroxide Content and Its Stability

用碘量法对不同剂量辐照的含氧酱油中过氧化物的含量作了研究并以H_2O_2为模式化合物研究了过氧化物在酱油中的稳定性。实验发现,在选用的辐照剂量下,辐照酱油中过氧化物的浓度均不能使淀粉指示剂变色(过氧化物浓度小于0．210^(－6));H_2O_2在酱油中很不稳定,在200min后,大约消失95%。这些结果表明,辐照过程中形成的过氧化物可不断地与酱油中的还原性物质反应。

Peroxide content in irradiated soy sauce with different dose and its stability have been investigated. It has been found experimentally that peroxide level in irradiated soy sauce can not produce blue color with iodine-starch indicator when determined by Na2S2O3 titration and that H2O2 is very unstable in soy sauce and the H2O2 loss is about 95% within 200 min. These facts indicate that the peroxides formed during radiation may react with some reducing components in soy sauce.