摘要
采用高效液相色谱柱前衍生AccQ.Tag法对酱油中氨基酸的组成进行分析,结果表明市售酱油中氨基酸的组成与酿造酱油中氨基酸组成存在一定的差异,这是因为人为添加了鲜味剂,或者是使用植物蛋白水解液所致。经研究表明通过对酱油中氨基酸组成成分分析可以作为酿造酱油品质评价体系提供新思路。
Objective Analyse the composition of amino acids in brewing soy sauce and chemical soy sauce ,then evaluate the quality of product. Method Analyse the composition of amino acids in samples by AccQ.Tag pre-column derivatization. Results there is difference between the saled soysauce and the soy acid. Conclusion Use of Amino Acid Analyzer for analyzing the composition of amino in soy sauce, which provided a new idea that we could offer a practical system of quality for soy sauce in quality inspection departments.
出处
《中国调味品》
CAS
北大核心
2009年第1期103-105,117,共4页
China Condiment
基金
徐州市质检所承担江苏省科技厅项目
