深圳市食品原料用蚝汁使用现状分析

Analysis of Appliciaton of Oyster Extract in Shenzhen

随机抽取1995年1月～12月深圳市7间食品厂生产的蚝油55份（另加市外生产的1份）及其配方主要原料蚝汁55份进行检测。结果蚝汁的氨基酸态氮（AAN）含量为0．61～1．5％，平均0．88％．按厂家蚝油配方中蚝汁最高含量为15％，则蚝油AAN含量为0．10～0．18％，平均0．13％，远低于国标中蚝油AAN含量0．3％的要求．但蚝油检测结果AAN含量为0．11～0，72％，平均含量0．38％，仅6份低于国标含量，揭示厂家采用非蚝汁的其他含氮物质来提高AAN含量。特建议在煮制蚝汁过程严格掌握浓缩程度，使其AAN含量达到1．0％，蚝油配方中蚝汁使用最低限量≥30％，以确保蚝油的营养指标及其特有的风味．

We studied ANN concentration of oyster sauce and oyster extract in 55 random samples from 7 food factories in Shenzhen in 1995. The results showed that the ANN content in oyster extract was 0. 61-1. 5% and the mean value was 0. 88%. According to the prescriptions privided by the factories, the highest value of the oyster extract content was 15% in oyster sauce, the expected ANN content in oyster sauce should be 0. 1-0. 18% and the mean value 0. 13%, which was lower than the national standard in oyster sauce, 0. 3%. ANN content in oyster sauce was 0. 11-0. 72%and the mean was 0. 38%, and only 6 samples below the national standard. The findings demonstrated manufacturers used some nitrogenous material instead of the oyster extract. We suggest that ANN content of oyster extract concentrarion should be controled in boiling oyster extract process in order to maintain up to 1. 0%. The oyster extract content in the oyster sauce≥30%, so as to ensure the nutritional ingradient and the special flavour of oyster sauce.