大庆市售酱油调查与品质分析

Investigation and Quality Analysis of Soy Sauce in Daqing Market

为了解市售酱油的价格、品牌、原料、等级和氨基酸态氮含量等信息,以大庆市某知名超市为例,分六次调查了2014年12月—2016年6月期间76个酱油样品的市场情况,以期用于指导市场销售和消费者购买。结果表明,经过两次市场调整,品牌酱油在市场上占有率逐渐增加,平均价格上涨超过1元,高档次酱油比例超过80%。酱油商标标注的非转基因蛋白原料比例上升至80%以上,成为酱油销售的卖点。配制酱油的市场占有率超过了90%以上,谷氨酸钠是酱油的重要辅料之一。但氨基酸态氮含量高低仍是酱油品质评价和消费者认可的重要指标。市售酱油价格、氨基酸态氮、生产原料和品牌等品质因素,既是酱油生产企业占有调味品市场的前提条件,也是决定消费者购买与否的评价内容,良好的品质和需求的平衡点是酱油市场可持续发展的根本。

Six times of investigation about the soy sauce were performed in a famous supermarket in Daqing city from December 2014 to June 2016. The price, brand, material, grade, and content of amino acid nitrogen were investigated and analyzed in order to apply this information to direct the production industry and consumer purchasing. The results indicated that the proportion of famous soy sauce brands were getting more and more after volatility twice, and the average price rise of those sauces was more than 1 Yuan and the percentage of high-grade brands was more than 80%. The percentage of protein material marked with GMO in the soy sauces was more than 80%, which those might become the reason to sell well. The blended soy sauce occupied more than 90% in the market, which one of main material in them was monosodium glutamate. But the content of amino acid nitrogen was the most important index to evaluate the sauce quality and to purchase. Price, amino acid nitrogen, material, and brand consist of the important factors for the selling well in the condiment market and for the purchasing. The suitable balance between the good quality and demand is the base for the sustainable development in soy sauce market.