甜油和酱油中氨基酸和还原糖含量的比较研究

探讨甜油和酱油中两种关键营养成分氨基酸和还原糖的含量差异，分析原料不同、工艺相近的两种调味品特征指标存在差异的原因，并提出甜油和酱油存在的优势和缺点。结果表明，甜油中氨基酸总量和鲜味氨基酸谷氨酸低于酱油，甜油和酱油中氨基酸总量分别为15.86～23.21 mmol/L和31.69～46.04 mmol/L，其中谷氨酸含量分别为2.94～7.54 mmol/L和20.62～35.34 mmol/L；但每类氨基酸含量差距不大，比较协调；甜油中甜味氨基酸比例较大，为49.41%，酱油中的鲜味氨基酸比例较大，为71.19%；甜油中还原糖含量（14.24～27.53 g/L）高于酱油（4.80～8.26 g/L）。因此，酱油因高氨基酸和谷氨酸含量鲜味明显、口感厚重，适合烧制菜肴，而甜油口感协调、丰满，适合炒菜和凉拌菜；另外，甜油中高含量的还原糖含量能够改善菜肴质量、色泽和口感。

Comparative of amino acids and reducing sugars contents in sweet soy sauce and soy sauce

The difference of two key nutrients contents including amino acids and reducing sugar in sweet soy sauce and soy sauce was discussed, the difference of characteristic indexes of two kinds of sauce with different raw materials and similar technology were analyzed, and the superiority and shortcoming in sweet soy sauce and soy sauce were proposed. The results showed that total amino acids and umami amino acids of glutamic acid in sweet soy sauce was lower than that in soy sauce, the total amino acids contents in sweet soy sauce and soy sauce were 15.86-23.21 mmol/L and 31.69-46.04 mmol/L, respectively. Among them, the contents of glutamate in sweet soy sauce and soy sauce were 2.94-7.54 mmol/L and 20.62-35.34 mmol/L, respectively. But the difference of each amino acid content was not obvious, and it was more coordinated. The proportion of sweet amino acids in sweet soy sauce was 49.41%, and the proportion of umami amino acids in soy sauce was 71.19%. The content of reducing sugar in sweet soy sauce (14.24-27.53 g/L) was higher than that in soy sauce (4.80-8.26 g/L). Therefore, the soy sauce with obvious umami and strong taste because of its high content of amino acid and glutamic acid was suitable for cooking, but the sweet soy sauce was suitable for stir-frying and salad dishes due to its harmonious and full taste. In addition, the high content of reducing sugar in sweet soy sauce could improve the quality, color and taste of dishes.