酿造酱油中氨基酸态氮含量测定的影响因素

Factors Affecting the Determination of Amino Acid Nitrogen Content in Brewed Soy Sauce

目的:研究影响酿造酱油中氨基酸态氮含量测定的因素。方法:采用整群分层抽样法进行抽样调查,抽取2016年10月—2018年10月本地区生产的酱油70个样品,进行氨基酸态氮含量测定,收集出现含量测量误差与正确的一般资料,分析氨基酸态氮含量测定的影响因素。结果:温室差别、甲醛试剂晶体析出、滴定管底数差错、使用同一空白数据均是导致酱油氨基酸态氮含量测定差错的相关因素,将上述有差异资料带入Logistic回归方程计算得以证实。结论:影响酱油氨基酸态氮含量测定的因素较多,在临床试验中需要根据操作规定进行,注意相关操作事项,确保测定准确率,值得应用。

Objective: To study the influencing factors of determination of amino acid nitrogen content in brewing soy sauce. Methods: A cluster sampling method was used to conduct a sample survey. 70 samples of soy sauce produced in our region from October 2016 to October 2018 were collected. The amino acid nitrogen content was determined, and the content measurement error and correct general information were collected. Analyze the influencing factors of the determination of amino acid nitrogen content. Results: The difference in greenhouse, the precipitation of formaldehyde reagent crystal, the error of the number of titration tube bottom, and the use of the same blank data were all related factors that led to the measurement of amino acid nitrogen content in soy sauce. The above-mentioned difference data was confirmed by Logistic regression equation. Conclusion: There are many factors influencing the determination of amino acid nitrogen content in soy sauce. It is necessary to carry out according to the operation rules in clinical trials, pay attention to relevant operational matters, and ensure the accuracy of measurement, which is worthy of application.