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題 名 | 市售低鹽(薄鹽)醬油及無鹽醬油成分之研究=Study on the Composition Analysis of Commercial Low-salt and No-salt Soy Sauce |
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作 者 | 林秀蓉; 翁順祥; 李敏雄; 鍾玉明; | 書刊名 | 大仁學報 |
卷 期 | 17 1999.05[民88.05] |
頁 次 | 頁11-24 |
分類號 | 463.45 |
關鍵詞 | 低鹽醬油; 薄鹽醬油; 無鹽醬油; 一般成分; Low-salt soy sauce; No-salt soy sauce; General composition; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對市售低鹽(薄鹽)、無鹽及甲級醬油(對照組)共18件,分析探討其一般組成,包括總氮、甲醛態氮、胺基態氮、胺基酸含量、香味組成、食鹽含量(包括鈉及鉀離子含量)以及果糖酸等。結果顯示,大部分樣品之總氮、甲醛態氮及胺基態氮均符合CNS標準,僅2件無鹽醬油之總氮在CNS標準以下。總胺基酸含量分別為低鹽醬油38∼59mg/mL及無鹽醬油 57∼65mg/mL;食鹽含量方面,低鹽(薄鹽)醬油為10-14%,而無鹽醬油及含9-10%(產品中乃以氯化鉀代替部分氯化鈉);而果糖酸含量在6∼25 mg/mL,遠超過CNS標準,顯示市售醬油(包括低鹽、無鹽及甲級醬油)均為有混入化學醬油之商品,與標示"純釀造"不符。 |
英文摘要 | Total nitrogen, formal nitrogen, amino nitrogen, animo acid content, favor component, salt content (sodium and potassium ion content), and levulinic acid of eighteen different brands of commercial soy sauce, including low-salt, no-salt and grade A soy sauce products were investigated in this study. The results showed that, total nitrogen, formal nitrogen and amino nitrogen in most of the samples were accord with the CNS demand, and just two sample, the nitrogen contain were not conform to the regulated amount. The total free amino acid contains of low-salt and no-salt soy sauce were 38∼59 and 57∼65 mg/mL respectively; Salt content were found that, 10-14% in low-salt soy sauce and 9-10% in no-salt soy sauce. The results indicated that sodium chloride was substituted by potassium chloride in the no-salt soy sauce products. The range. of levulinic acid content was 6∼25 mg/mL, there were exceed the CNS regulated amounts. The above results indicated that commercial soy sauce might have been fortified with vegetable protein hydrolysates, and they were not true fermented soy sauce, though they were labeled "100%" fermented soy sauce". |
本系統中英文摘要資訊取自各篇刊載內容。