摘要
本文采用低盐固态发酵酱油检验方法ZBX 660 0 14— 87和酱油卫生标准的分析方法GB/T550 9 39— 1996分别对同一酿造酱油样品进行检验 ,结果两种方法的总酸、氨基酸态氮的含量差异很大。建议制定酿造酱油国家行业标准时应充分考虑这种差异或立即修定GB/T 50 0 9 39—1996。
In this paper,two analytical methods—the low-salt solid fermented soy sauce(IBX66014—87) and hygienic standard of soybean sauce (GB/T5009.39—1996) are used to test the same sample of fermented soy sauce respectively.As a result,there exists a great difference of content between total acidlity and amino acid nitrogen.It is suggested that such a difference should be taken into consideration when the state industry standard is formulated,or the standard (GB/T5009.39—1996) should be revised promptly.
出处
《中国调味品》
CAS
北大核心
2001年第2期32-33,共2页
China Condiment
关键词
总酸
氨基酸态氮
酱油
专业标准检验方法
卫生标准检验方法
差异
total acidity
amino acid nitrogen
testing method of special standard
testing method of hygienic standard
difference
