酱油中铵盐含量的监测与来源分析

Surveillance and analysis on the quantity and origin of ammonium salt in soy sauce

目的研究开平市产酱油中铵盐含量及其污染来源,为酱油生产过程质量控制提供参考依据。方法检测酱油中的铵盐和氨基酸态氮含量,计算铵盐比率和合格率;检测原料焦糖色中氨氮含量和糖蜜中铵盐含量。结果半成品酱油铵盐合格率(100%)和成品酱油铵盐合格率(91.3%)差异有统计学意义(χ2=4.3,0.01<P<0.05);成品酱油中生抽酱油铵盐合格率(100%)和老抽酱油铵盐合格率(72.7%)差异有统计学意义(χ2=17.7,P<0.01);焦糖色中氨氮含量在0.02%～0.04%之间,全部合格;糖蜜中铵盐含量在0.05～0.25 g/100 ml之间。结论开平市产部分酱油品种铵盐含量超标,是加入铵盐含量高的糖蜜导致。

Objective To investigate the quantity and origin of ammonium salt in soy sauce produced in Kaiping city,and provide references for the quality control of soy sauce production.Methods Detecting the contents of ammonium salt and amino acid nitrogen in soy sauce,calculating the proportion and the qualified rate of different types of ammonium salt,and detecting the contents of ammonia nitrogen in raw materials of caramel and ammonium salt in molasses.Results The difference between the qualified rate of ammonium salt in semi-finished products and end products of soy sauce（100% and 91.3% respectively） was of statistical significance（χ2=4.3,0.01P0.05）.The difference on the qualified rate of ammonium salt between light soy sauce（100%）and dark soy sauce（72.7%）was of statistical significance（χ2=17.7,P0.01）.Ammonia nitrogen contents in caramel were in the range of 0.02%-0.04% and all qualified,while ammonia nitrogen contents in molasses were 0.05-0.25 g/100 ml.Conclusion The contents of ammonia nitrogen in some species of soy sauce produced in Kaiping city were higher than the upper limits,which was the result of excessive ammonium salt in molasses.