[1]于江,于贞,刘永轩.有机酸对酱油品质的影响[J].中国调味品,2019,(09):90-93.
　The Effect of Organic Acid Contents on the Quality of Soy Sauce[J].CHINA CONDIMENT,2019,(09):90-93.
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有机酸对酱油品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
90-93
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
The Effect of Organic Acid Contents on the Quality of Soy Sauce
作者:
于江; 于贞; 刘永轩
文献标志码:
A
摘要:
本论文采用高效液相色谱法对酱油中含有的水溶性有机酸进行了分析测定。选用Bio-Rad Aminex HPX-87H 色谱柱，流速为0.6mL/min，进样量为10μL，紫外检测波长为210 nm，柱温30℃，流动相为0.5 mmol/L H2SO4溶液，酱油中9中有机酸可以很好的加以分离。通过发酵前期、后期有机酸种类及含量变化，并结合感官品尝结果，利用主成分分析法获得酱油中有机酸与酱油品质的相关性。乳酸、柠檬酸和苹果酸在酱油中含量最高，也是对酱油品质影响最大的三种有机酸
Abstract:
A method for determination of water-soluble organic acids in soy sauce by high performance liquid chromatography was established. Bio-Rad Aminex HPX-87H 300 x 7.8 mm was used and mobile phase was 0.05mmol/L H2SO4 with flow rate 0.6mL/min, column temperature at 30 ℃ and injection volume 10μL. Nine organic acids could be separated completely and determined with UV detection wavelength at 210nm. The correlation between organic acids in soy sauce and the quality of soy sauce was obtained by means of principal component analysis (pca) based on the variety and content of organic acids in the early and late stages of fermentation and the sensory tasting results. Lactic acid, citric acid and malic acid were the three organic acids with the highest content in soy sauce, they were also the organic acids that had the greatest effect on the quality of soy sauce.
更新日期/Last Update: 2020-06-23