酱油中氨基酸态氮的两种测定方法比较

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摘 要：本文通过用酸度计法和比色法对酱油中氨基酸态氮的检测方法进行比较，结果显示酸度计法操作快捷简便，适用于小批次检验，比色法测得数据更加准确、精密，更适合严要求、大批量的检验。

关键词：酱油;氨基酸态氮;酸度计法;比色法

Comparison of the Two Determination Methods of Amino Acid Nitrogen in Soy Sauce

LIN Wei1， ZHENG Guowei2

（1.Juxian Inspection and Testing Center， Juxian 276500， China; 2.Shandong Dingke Testing Technology Co.， Ltd.， Zhucheng 262216， China）

Abstract： This paper compared pH meter method and colorimetric method of amino acid nitrogen in soy sauce， the results showed that the pH meter method was quicker ， easier and more simple to operate， which was more suitable for small batch testing; while data measured by colorimetric method were more accurate and precise， and it was more suitable for large batch inspection which demanded  strict requirements.

Keywords： soy sauce; amino acid nitrogen; pH meter method; colorimetric method

酱油是家庭生活中不可或缺的一种调味品，其中氨基酸态氮含量越高，酱油的品质越高，味道越鲜，氨基酸态氮成为判断酱油好坏的重要指标之一[1]。（剩余2419字）