几种酱油中氨基酸组分分析与比较

Analysis of amino acids and comparison among different brands of soy sauce

分析酿造酱油和化学酱油中氨基酸组分,并初步判定产品品质。采用安捷伦专用自动氨基酸分析仪对样品中的氨基酸进行分析,以头油中的氨基酸百分含量作为标准,差异性越小的一般质量越好。利用氨基酸分析仪可以很好地对酱油中氨基酸组分进行分析,为在质检系统实施一种切实可行的酿造酱油品质评价体系提供新思路。

The composition of amino acids of brewing soy sauce and chemical soy sauce was analyzed, and the quality of products were determined originally. The composition of amino acids in samples was determined by Agilent private automatic amino acid analyzer. The percentage of amino acid in original standard oil was taken as a standard, the smaller difference was, and the better quality would be gotten. The composition of amino acids was well determined by amino acid analyzer, which provided a new idea for a practical system of soy sauce quality in institute in product quality supervision and inspection.