| 酱油的氧化值测定及其应用探讨 |
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| 引用本文： | 陈世奇,肖昭竞,胡华,李根容,王友建,杨彦,朱永红.酱油的氧化值测定及其应用探讨[J].中国调味品,2011,36(1). |
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| 作者姓名： | 陈世奇 肖昭竞 胡华 李根容 王友建 杨彦 朱永红 |
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| 作者单位： | 重庆市计量质量检测研究院,国家农副加工产品及调味品质量监督检验中心,重庆,400020 |
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| 基金项目： | 重庆市科技攻关计划项目，国家质检公益性行业科研专项项目 |
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| 摘 要： | 根据酿造酱油与酸水解植物蛋白调味液(AHVPS)中挥发性组分含量的差异,提出了一种测定酱油中挥发性还原性组分的方法,即氧化值法,并将氧化值定义为100 mL酱油样品蒸馏液所消耗的0.002 mol/L KMnO4的体积(mL)数.经过分析发现,高盐稀态法酿造酱油、低盐固态法酿造酱油及AHVPS的氧化值存在显著性差异,其中高盐稀态法酿造酱油的氧化值最高,AHVPS的氧化值最低.结果提示酱油的氧化值可在一定程度上反映其酿造属性,可作为反映酱油样品质一个指标,并有可能通过测定氧化值来判断某一酱油是否为酿造酱油.所建立的酱油氧化值测定法具有操作简便、重复性好的特点,具有较大的推广应用价值.
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| 关 键 词： | 酿造酱油 酸水解植物蛋白调味液 相对氧化值 |
Determination of oxidation value of soy sauce and its application |
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| CHEN Shi-qi,XIAO Zhao-jing,HU Hua,LI Gen-rong,WANG You-jian,YANG Yan,ZHU Yong-hong.Determination of oxidation value of soy sauce and its application[J].China Condiment,2011,36(1). |
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| Authors: | CHEN Shi-qi XIAO Zhao-jing HU Hua LI Gen-rong WANG You-jian YANG Yan ZHU Yong-hong |
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| Affiliation: | CHEN Shi-qi,XIAO Zhao-jing,HU Hua,LI Gen-rong,WANG You-jian,YANG Yan,ZHU Yong-hong(Chongqing Academy of Metrology and Quality Inspection,National Center of Quality Supervision& Inspection on Agricultural Processed Products and Condiments,Chongqing 400020,China) |
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| Abstract: | According to the difference of volatile components between fermented soy sauce and acid hydrolyzed vegetable protein seasoning(AHVPS),a method for determining reducing volatile components in soy sauce was proposed,that is,oxidation value method.And oxidation value was defined as consumed volume number by mL of 0.002 mol/L of KMnO4 solution to react with 100 mL of soy sauce sample distillate.It was found that significant difference of oxidation value existed among high-salt diluted state fermented soy sauce,... |
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| Keywords: | fermented soy sauce acid hydrolyzed vegetable protein seasoning relative oxidation value |
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