市售老抽酱油滋味品质的评价

Quality Evaluation of Commercial Dark Soy Sauce

运用电子舌检测技术、高效液相色谱法以及多元统计学等方法对常见市售老抽滋味品质进行评价,并通过多种检测方法对老抽酱油样品的颜色指标及各项理化指标进行分析。根据其滋味品质的差异可将其分为两个聚类,而其滋味品质差异主要表现在其酸味和鲜味;通过主成分分析得出聚类Ⅱ中样品鲜味较浓,品质较好;在其理化指标中氨基酸态氮差异最为明显,而氨基酸态氮含量直接决定老抽酱油的品质,氨基酸态氮含量越高,老抽酱油品质越好;在颜色指标上色深差异最大;在有机酸质量浓度方面,乳酸和乙酸含量最高,有机酸种类及含量则间接影响老抽酱油的滋味品质。根据其各项指标的差异可对老抽酱油滋味品质的优劣加以判断,进而对老抽酱油品质进行准确且合理的划分。

The taste quality of common commercial dark soy sauce was evaluated by electronic tongue,high performance liquid chromatography(HPLC)and multivariate statistics. The color and physical and chemical indexes of dark soy sauce samples were analyzed by various detection methods. According to the difference of taste quality,dark soy sauce could be divided into two clusters,and the difference of taste quality was mainly manifested in its acidity and delicacy. Through principal component analysis,it was concluded that the samples in cluster II were more delicious and better in quality. In the physical and chemical indexes of dark soy sauce amino acid nitrogen was the evident difference. The content of amino acid nitrogen directly determined the quality of dark soy sauce. The higher the content of amino acid nitrogen,the better the quality of dark soy sauce.Color depth was the largest difference in color. Considering the concentration of organic acids,the content of lactic acid and acetic acid was the highest in the dark soy sauce. The type and content of organic acids greatly affect the taste quality of the dark soy sauce. According to the difference of each index,the taste quality of dark soy sauce could be judged,and then the quality of dark soy sance could be classified accurately and reasonably.