CN103163269A - Method for fast identifying fermented soy sauce and blended soy sauce - Google Patents
Method for fast identifying fermented soy sauce and blended soy sauce Download PDFInfo
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Abstract
The invention discloses a method for fast identifying fermented soy sauce and blended soy sauce. The method id used for detecting whether characteristic components exists in a soy sauce sample to be detected, and if the characteristic components are detected in the soy sauce sample, the soy sauce is judged as the blended soy sauce, otherwise, the soy sauce is judged as the fermented soy sauce, wherein the characteristic component can be one or more of valyl-valine, valyl-valine derivatives, valyl-leucine, valyl-leucine derivatives, valyl-isoleucine, valyl-isoleucine derivatives, leucyl-valine, leucyl-valine derivatives, isoleucyl-valine, isoleucyl-valine derivatives, isoleucyl-leucine, isoleucyl-leucine derivatives, isoleucyl-isoleucine, isoleucyl-isoleucine derivatives, leucyl-isoleucine, leucyl-isoleucine derivatives, leucyl-leucine and leucyl-leucine derivatives. The method has a wide application range and a high accuracy rate.
Description
Technical field
The present invention relates to the discrimination method of soy sauce, relate in particular to a kind of making soy sauce and the discrimination method of blended soy sauce.
Background technology
Soy sauce be China traditional brewage goods, the history of existing more than 2000 year, become flavouring indispensable in common people's daily life so far.China's soy sauce annual production at present reaches 5,000,000 tons, accounts for 60% of world's annual production, and gross annual output value is over 16,000,000,000 yuan.By the difference of production technology, soy sauce is divided into and makes soy sauce and two kinds of blended soy sauces.Wherein, making soy sauce refers to take soybean, wheat or wheat bran as raw material, the liquid flavoring with special color of making through microbial fermentation; And blended soy sauce is that to make soy sauce be main body, forms with acid hydrolyzed vegetable protein matter liquid (AHVPS), food additives mixed preparing, and production cost is lower.At present, owing to making soy sauce and the price difference of blended soy sauce, many retailers are in order to pursue high repayment, blended soy sauce is sold titled with the name that makes soy sauce, this serious infringement consumers in general's interests, therefore, differentiate with blended soy sauce making soy sauce to be of great practical significance.
the discrimination method that makes soy sauce at present with blended soy sauce has two classes: a class is that the single characteristic chemical constituent that detects in blended soy sauce is differentiated, be used at present judging making soy sauce and with the non-index that makes soy sauce (being feature prompting thing), propylene chlorohydrin (3-Monochlo-Propane-1 arranged, 2-diol, 3-MCPD) and laevulic acid, but studies show that these two feature prompting things have its limitation: the raw material A HVPS of blended soy sauce in process of production, at hydrochloric acid catalysis, under hot conditions, approximately 10h just can thoroughly be hydrolyzed into free amino acid with phytoprotein, its subsidiary reaction generates 3-MCPD, this material is understood carcinogenic and is caused sterility.And do not contain 3-MCPD in making soy sauce, therefore can differentiate blended soy sauce by detecting 3-MCPD content.Yet in the AHVPS production run, by adding the technique processing methods such as hydrolytic accelerating agent, negative pressure steam distillation in the hydrolysis later stage, in AHVPS, the content of 3-MCPD reduces to less than 0.01mg/kg thereby make, to such an extent as to be difficult to detect.Laevulic acid (being called again levulinic acid) is distinctive a kind of composition in AHVPS.In the AHVPS production run, in plant material, starch becomes glucose through acidolysis, and conversion of glucose becomes hydroxymethylfurfural, then resolves into laevulic acid, and the traditional zymotic explained hereafter makes soy sauce and only contains extremely the laevulic acid of trace.In Japan and Taiwan, distinguish and make soy sauce and blended soy sauce by the make soy sauce content of middle laevulic acid of mensuration, if in soy sauce, the content of laevulic acid surpasses 0.1%, just proof does not make soy sauce.But Li Guoji etc. to make soy sauce, the content of laevulic acid is measured in AHVPS, caramel colorant, find that in soy sauce, levulinic acid content is lower, levulinic acid content more (high-load is 15.79%) in AHVPS, contain laevulic acid (high-load reaches 8.02%) and also measure in caramel colorant, because caramel colorant is the legal adjuvant that makes soy sauce, therefore, can't differentiate by the mensuration laevulic acid and add making soy sauce and blended soy sauce of caramel colorant, so the method still has larger application limitation.
Another kind of discrimination method is mainly to realize by the physicochemical property difference that searching makes soy sauce with blended soy sauce.Whether the propositions such as Yan Yong have added AHVPS and adding proportion thereof in adopting the ratio of amino-acid nitrogen and full nitrogen to judge to make soy sauce, it thinks that normally the make soy sauce ratio of middle amino-acid nitrogen and full nitrogen is 0.5 left and right, generally be not more than 0.57, and the ratio of the amino-acid nitrogen of AHVPS and full nitrogen is 0.79, ratio by amino-acid nitrogen in test sample and full nitrogen can judge whether added AHVPS in soy sample, but find in reality detects, the method accuracy rate is lower.Wang Sheng etc. have reported and have adopted amounts of ammonium salt to distinguish the method that makes soy sauce with blended soy sauce, its principle is normally to make soy sauce middle amounts of ammonium salt seldom, and AHVPS uses hydrochloric acid when producing, when being become amino acid, proteolysis produces ammonia, ammonia and acid are combined into ammonium salt, so its amounts of ammonium salt is relatively high.But the ammonium salt in caramel colorant can produce larger interference to this discrimination method.The utilizations such as the State of Zhao China otherness with the infrared spectrogram of blended soy sauce that makes soy sauce, with the Fourier transform middle infrared spectrum in conjunction with the inclined to one side square law of minimum, to make soy sauce, blended soy sauce, AHVPS can realize category analysis and discriminating, but because the method is to utilize the characteristic fingerprint peak make soy sauce in infrared spectrum to differentiate, and the infrared signature fingerprint peaks and the incomplete similarity that make soy sauce of different brands, different brewage process, so the method applicable surface is narrower.
This shows, how prior art is improved, provide a kind of simple to operate, accuracy rate is high, widely applicable makes soy sauce and the discrimination method of blended soy sauce, can and make soy sauce blended soy sauce make a distinction effectively, this is the present technical issues that need to address in this area.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of making soy sauce and the discrimination method of blended soy sauce, simplify the operation course, improve the accuracy rate differentiated, enlarge the scope of application of differentiating.
For solving above technical matters, technical scheme of the present invention is:
a kind of making soy sauce and the discrimination method of blended soy sauce, detect in soy sample to be measured whether have property material, if detect property material in soy sample to be measured, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce, wherein, described property material is valyl-valine, valyl-valine derivative, valyl-leucine, valyl-leucine derivant, valyl-isoleucine, valyl-isoleucine derivant, L-Leucyl-L-valine, the L-Leucyl-L-valine derivant, isoleucyl--valine, isoleucyl--valine derivative, isoleucyl--leucine, isoleucyl--leucine derivant, isoleucyl--isoleucine, isoleucyl--isoleucine derivant, leucyl-isoleucine, leucyl-isoleucine derivant, LEU-LEU, any one in the LEU-LEU derivant or multiple.
Preferably, after being diluted, soy sample to be measured carries out again the detection of property material.
Preferably, soy sample to be measured is carried out carry out again the detection of property material after 20 times of dilutions more than volume.
Preferably, soy sample to be measured is first carried out derivatization treatment, and then whether have property material in the soy sample after the detection derivatization treatment.
Preferably, will whether there be property material in the soy sample after carrying out derivatization treatment and then detect derivatization treatment after soy sample dilution to be measured.
Preferably, described derivatization treatment is: add borate buffer solution and o-phthalaldehyde(OPA) and beta-mercaptoethanol in soy sample to be measured.
preferably, adopt the property material in HPLC-MS detection soy sample to be measured, under the negative ion detection mode of MS, to scan specific charge is 215.5, 229.5, 243.5 extraction ion flow graph and the ion flow graph of property material standard items compare, if there is the close chromatographic peak of retention time in two figure, sample ions being extracted the Information in Mass Spectra of this chromatographic peak in flow graph and the Information in Mass Spectra of property material standard items compares, if molecular weight, quasi-molecular ion peak is consistent with the Information in Mass Spectra of one or more property materials in standard items with ion fragment peak, show that there is property material in described soy sample, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce.
Preferably, the chromatographic peak that described retention time is close refers to that retention time differs the chromatographic peak that is no more than 0.2min.
preferably, adopt the property material in the soy sample after HPLC-MS detects derivatization treatment, under the negative ion detection mode of MS, to scan specific charge is 391.5, 405.5, 419.5 extraction ion flow graph and the ion flow graph of standard items derivatization product compare, if there is the close chromatographic peak of retention time in two figure, sample ions being extracted the Information in Mass Spectra of this chromatographic peak in flow graph and the Information in Mass Spectra of property material standard items derivatization product compares, if molecular weight, quasi-molecular ion peak is consistent with the Information in Mass Spectra of one or more property materials in standard items with ion fragment peak, show that there is property material in described soy sample, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce.
Preferably, the chromatographic peak that described retention time is close refers to that retention time differs the chromatographic peak that is no more than 0.2min.
Compared with prior art, of the present invention making soy sauce and the discrimination method of blended soy sauce, by detecting whether contain property material in soy sample to be measured, thereby differentiate that it is blended soy sauce or makes soy sauce, due to described property material be not present in make soy sauce with the legal adjuvant of other soy sauce in, therefore the method can be suitable for the soy sauce goods of different brands and brewing method production, is not subjected to the impact of other food additives, applied range.
Further, owing to adopting HPLC-MS to detect soy sauce to be measured, can accurately filter out property material, accuracy rate is high.
Further, the sample pre-treatments step of described method is divided into dual mode, and a kind of mode is only to dilute, and another mode is derivatization treatment again after dilution, and its process is all simple to operate, and can obtain identification result in 60min, and detection efficiency is high.
Embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below by specific embodiment.
of the present invention make soy sauce and the discrimination method of blended soy sauce is: detect in soy sample to be measured whether have property material, if detect property material in soy sample to be measured, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce, wherein, described property material is valyl-valine, valyl-valine derivative, valyl-leucine, valyl-leucine derivant, valyl-isoleucine, valyl-isoleucine derivant, L-Leucyl-L-valine, the L-Leucyl-L-valine derivant, isoleucyl--valine, isoleucyl--valine derivative, isoleucyl--leucine, isoleucyl--leucine derivant, isoleucyl--isoleucine, isoleucyl--isoleucine derivant, leucyl-isoleucine, leucyl-isoleucine derivant, LEU-LEU, any one in the LEU-LEU derivant or multiple.Valyl-valine, valyl-leucine, valyl-isoleucine, L-Leucyl-L-valine, isoleucyl--valine, isoleucyl--leucine, isoleucyl--isoleucine, leucyl-isoleucine, LEU-LEU are the distinctive 9 kinds of chemical compositions of blended soy sauce, and make soy sauce with the legal adjuvant of other soy sauce in do not have this 9 kinds of chemical compositions.
Detect in soy sample to be measured and whether have property material, can preferably adopt HPLC-MS(is high performance liquid chromatography and mass spectral:mass spectrographic coupling) detect, need to prove, HPLC-MS detects and is preferred version, but be not unique scheme, in fact, so long as can detect the method that whether has described property material in soy sample to be measured, can be as embodiment of the present invention, methods such as high performance liquid chromatography (HPLC), GC-MS(gas chromatography-mass spectrography), ion-exchange chromatography amino acid analysis method and Pulsed integrated amperometric electrochemical detection method.
Below make soy sauce and the discrimination method of blended soy sauce is elaborated to of the present invention by specific embodiment and application examples.
Embodiment one
The present embodiment make soy sauce and the discrimination method of blended soy sauce is:
(1) get soy sample 1mL to be measured, be settled to 20mL with one-level water, as need testing solution.
(2) accurately take valyl-valine (Val-Val), valyl-leucine (Val-Leu), valyl-isoleucine (Val-Ile), L-Leucyl-L-valine (Leu-Val), isoleucyl--valine (Ile-Val), isoleucyl--leucine (Ile-Leu), isoleucyl--isoleucine (Ile-Ile), leucyl-isoleucine (Leu-Ile) and each 20mg of LEU-LEU (Leu-Leu) standard reference material, respectively with being settled to 10mL after the water-soluble solution of one-level, shake up, be formulated as mixed standard solution.
(3) adopt HPLC-MS to detect respectively above-mentioned need testing solution and mixed standard solution.
The HPLC condition is made as: chromatographic column is C
18Post, 250 * 4.6mm, column temperature: 40 ℃, flow velocity 1mL/min, it is 220nm that ultraviolet detects wavelength, and elution program sees Table 1, and sample size is 25 μ L.
Table 1 HPLC gradient elution mobile phase ratio
| Time | A phase (acetonitrile) | B phase (water) |
| 0 | 10% | 90% |
| 30.00 | 75% | 25% |
| 30.01 | 100 | 0 |
| 40.00 | 100 | 0 |
The MS condition is made as: ion gun is ESI, and sweep limit is: 150-500amu, and nitrogen flow rate is: 10.0L/min; Ion source temperature is 150 ℃, and Mass Spectrometer Method adopts negative ion mode, is that 216,230,244 compound carries out single ion detection scanning (SIM) scanning to molecular weight, and scanning mass-to-charge ratio (m/z) is set as 215.5,229.5,243.5.
(4) detect by above-mentioned condition, obtain the ion extraction flow graph of soy sample to be measured and mixed standard solution, if there is the close chromatographic peak of retention time (retention time differs and is no more than 0.2min) in two figure, sample ions is extracted Information in Mass Spectra and the Val-Val of this chromatographic peak in flow graph, Val-Leu, Val-Ile, Leu-Val, Ile-Val, Ile-Leu, Ile-Ile, Leu-Ile, the Information in Mass Spectra of Leu-Leu (seeing Table 2) compares: if molecular weight, quasi-molecular ion peak is all consistent with ion fragment peak, show and have this compound corresponding in table 2 in this soy sample.Detect a kind of compound or multiple compounds in table 2 in soy sample, can judge that all this soy sample is blended soy sauce.Otherwise, if there is not the listed Information in Mass Spectra of table 2 in the ion extraction flow graph of soy sample, there is not any compound in table 2 in this soy sample, judge that this soy sample is for making soy sauce.
The retention time of distinctive 9 kinds of chemical compositions and Information in Mass Spectra in table 2 blended soy sauce
Embodiment two
The present embodiment make soy sauce and the discrimination method of blended soy sauce is:
(1) get soy sample 1mL to be measured, add successively the o-phthalaldehyde(OPA) 0.5mL of borate buffer solution (pH10.4) 1mL, 10mg/mL of 0.1mol/L and the beta-mercaptoethanol 0.5mL of 10mg/mL, be settled to 20mL with one-level water, shake up, as need testing solution.
(2) accurately take Val-Val, Val-Leu, Val-Ile, Leu-Val, Ile-Val, Ile-Leu, Ile-Ile, Leu-Ile, each 20mg of Leu-Leu standard reference material, with being settled to 10mL after the water-soluble solution of one-level, get this solution 1mL after shaking up, add successively the o-phthalaldehyde(OPA) 0.5mL of borate buffer solution (pH10.4) 1mL, 10mg/mL of 0.1mol/L and the beta-mercaptoethanol 0.5mL of 10mg/mL, be settled to 10mL with one-level water, shake up, as mixed standard solution.
(3) adopt HPLC-MS to detect respectively above-mentioned need testing solution and mixed standard solution.
The HPLC condition is made as: chromatographic column is C
18Post, 150 * 4.6mm, column temperature: 35 ℃, flow velocity 1mL/min, it is 340nm that ultraviolet detects wavelength, adopts gradient elution, and elution program sees Table 3, and sample size is 25 μ L.
Table 3 HPLC gradient elution mobile phase ratio
The MS condition is made as: ion gun is ESI, and sweep limit is: 150-1000amu, and nitrogen flow rate is: 10.0L/min; Ion source temperature is 150 ℃, and Mass Spectrometer Method adopts negative ion mode, is that 392,406,420 compound carries out SIM scanning to molecular weight, and scanning m/z is set as 391.5,405.5,419.5.
(4) detect by above-mentioned condition, obtain the ion extraction flow graph of soy sample to be measured and mixed standard solution, if there is the close chromatographic peak of retention time (retention time differs and is no more than 0.2min) in two figure, sample ions is extracted Information in Mass Spectra and the Val-Val of this chromatographic peak in flow graph, Val-Leu, Val-Ile, Leu-Val, Ile-Val, Ile-Leu, Ile-Ile, Leu-Ile, the Information in Mass Spectra of Leu-Leu derivatization product (seeing Table 4) compares: if molecular weight, quasi-molecular ion peak is all consistent with ion fragment peak, show that there is this compound corresponding in table 4 in this soy sample.Detect a kind of compound or multiple compounds in table 4 in soy sample, can judge that all this soy sample is blended soy sauce.Otherwise if there is not the listed Information in Mass Spectra of table 4 in the ion extraction flow graph of this soy sample, there is not any compound in table 4 in this soy sample, judges that this soy sample is for making soy sauce.
Retention time and the Information in Mass Spectra of distinctive 9 kinds of chemical composition derivatization products in table 4 blended soy sauce
Wherein, add borate buffer solution and o-phthalaldehyde(OPA) and beta-mercaptoethanol to carry out derivatization treatment in soy sample to be measured, this is a kind of preferred version to distinctive 9 kinds of chemical composition derivatization treatment in blended soy sauce, but be not unique scheme, can be as embodiment of the present invention, such as adopting in other embodiments the methods such as dansyl chloride derivatization method or chloro-carbonic acid fluorenes active carbon method as long as can react the derivatization method that generates stable product with distinctive 9 kinds of chemical compositions in blended soy sauce.
Application examples one
Get 4 kinds of commercially available blended soy sauces, 4 kinds of samples that make soy sauce, 5 kinds of AHVPS, above-mentioned sample is differentiated processing by embodiment one, obtained identification result within 60 minutes, discriminating speed is fast, identification result sees Table 5, data by table 5 can be found out, 4 kinds of blended soy sauces and 5 seed amino acid liquid all can detect one or more compositions that obtain in Val-Val, Val-Leu, Val-Ile, Leu-Val, Ile-Val, Ile-Leu, Ile-Ile, Leu-Ile, Leu-Leu, and 4 kinds make soy sauce and can't detect this 9 kinds of compounds, differentiates that accuracy rate is 100%.
Table 5 makes soy sauce and blended soy sauce is differentiated the accuracy rate investigation
(O represents existence; The X representative does not exist)
Application examples two
the raw material A HVPS of blended soy sauce is added to enter make soy sauce, the mass percent that is mixed with AHVPS is respectively 10%, 30%, 50%, 70%, 90% mixed liquor, above-mentioned sample is differentiated processing by embodiment one, obtained identification result within 60 minutes, discriminating speed is fast, identification result sees Table 6, the AHVPS addition is 10%, 30%, 50%, 70%, 90% sample all can detect and obtain Val-Val, Val-Leu, Val-Ile, Leu-Val, Ile-Val, Ile-Leu, Ile-Ile, Leu-Ile, one or more compositions in Leu-Leu, not can't detect this 9 kinds of compounds and add in the making soy sauce of AHVPS, differentiate that accuracy rate is 100%.
Table 6 adds the sample that makes soy sauce of different proportion AHVPS and differentiates
(O represents existence; The X representative does not exist)
Be below only the preferred embodiment of the present invention, should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with the claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. one kind makes soy sauce and the discrimination method of blended soy sauce, it is characterized in that, detect in soy sample to be measured and whether have property material, if detect property material in soy sample to be measured, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce, wherein, described property material is valyl-valine, valyl-valine derivative, valyl-leucine, valyl-leucine derivant, valyl-isoleucine, valyl-isoleucine derivant, L-Leucyl-L-valine, the L-Leucyl-L-valine derivant, isoleucyl--valine, isoleucyl--valine derivative, isoleucyl--leucine, isoleucyl--leucine derivant, isoleucyl--isoleucine, isoleucyl--isoleucine derivant, leucyl-isoleucine, leucyl-isoleucine derivant, LEU-LEU, any one in the LEU-LEU derivant or multiple.
2. according to claim 1 making soy sauce and the discrimination method of blended soy sauce, is characterized in that, carries out the detection of property material after soy sample to be measured is diluted again.
3. according to claim 2 making soy sauce and the discrimination method of blended soy sauce, is characterized in that, soy sample to be measured is carried out carrying out the detection of property material after 20 times of dilutions more than volume again.
4. according to claim 1 making soy sauce and the discrimination method of blended soy sauce, is characterized in that, soy sample to be measured is first carried out derivatization treatment, and then detect in soy sample after derivatization treatment whether have property material.
5. according to claim 1 making soy sauce and the discrimination method of blended soy sauce, is characterized in that, whether has property material in the soy sample after carrying out derivatization treatment and then detect derivatization treatment after soy sample dilution that will be to be measured.
6. according to claim 4 or 5 described making soy sauce and the discrimination method of blended soy sauce, is characterized in that, described derivatization treatment is: add borate buffer solution and o-phthalaldehyde(OPA) and beta-mercaptoethanol in soy sample to be measured.
7. according to claim 1 making soy sauce and the discrimination method of blended soy sauce, it is characterized in that, adopt the property material in HPLC-MS detection soy sample to be measured, under the negative ion detection mode of MS, to scan specific charge is 215.5, 229.5, 243.5 extraction ion flow graph and the ion flow graph of property material standard items compare, if there is the close chromatographic peak of retention time in two figure, sample ions being extracted the Information in Mass Spectra of this chromatographic peak in flow graph and the Information in Mass Spectra of property material standard items compares, if molecular weight, quasi-molecular ion peak is consistent with the Information in Mass Spectra of one or more property materials in standard items with ion fragment peak, show that there is property material in described soy sample, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce.
8. according to claim 7 making soy sauce and the discrimination method of blended soy sauce, is characterized in that, the chromatographic peak that described retention time is close refers to that retention time differs the chromatographic peak that is no more than 0.2min.
9. according to claim 4 or 5 described making soy sauce and the discrimination method of blended soy sauce, it is characterized in that, adopt the property material in the soy sample after HPLC-MS detects derivatization treatment, under the negative ion detection mode of MS, to scan specific charge is 391.5, 405.5, 419.5 extraction ion flow graph and the ion flow graph of standard items derivatization product compare, if there is the close chromatographic peak of retention time in two figure, sample ions being extracted the Information in Mass Spectra of this chromatographic peak in flow graph and the Information in Mass Spectra of property material standard items derivatization product compares, if molecular weight, quasi-molecular ion peak is consistent with the Information in Mass Spectra of one or more property materials in standard items with ion fragment peak, show that there is property material in described soy sample, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is for making soy sauce.
10. according to claim 9 making soy sauce and the discrimination method of blended soy sauce, is characterized in that, the chromatographic peak that described retention time is close refers to that retention time differs the chromatographic peak that is no more than 0.2min.
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| CN103163249A (en) * | 2013-03-21 | 2013-06-19 | 佛山市海天调味食品股份有限公司 | Method for fast identifying fermented soy sauce and blended soy sauce |
| CN103207251A (en) * | 2013-03-21 | 2013-07-17 | 佛山市海天调味食品股份有限公司 | Quick blended soy sauce judging method |
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| CN103163248A (en) * | 2013-03-21 | 2013-06-19 | 佛山市海天调味食品股份有限公司 | Method for identifying blended soy sauce |
| CN103163249A (en) * | 2013-03-21 | 2013-06-19 | 佛山市海天调味食品股份有限公司 | Method for fast identifying fermented soy sauce and blended soy sauce |
| CN103207251A (en) * | 2013-03-21 | 2013-07-17 | 佛山市海天调味食品股份有限公司 | Quick blended soy sauce judging method |
| CN103207251B (en) * | 2013-03-21 | 2014-08-27 | 佛山市海天调味食品股份有限公司 | Quick blended soy sauce judging method |
| CN104535755A (en) * | 2015-01-20 | 2015-04-22 | 湖北出入境检验检疫局检验检疫技术中心 | Reagent for hair water soy sauce detection and preparation method thereof |
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| CN104597017B (en) * | 2015-01-20 | 2017-07-14 | 湖北出入境检验检疫局检验检疫技术中心 | A kind of method for detecting hair water soy sauce |
| CN109696528A (en) * | 2017-10-20 | 2019-04-30 | 上海瑞玢智能科技有限公司 | A method of soy sauce freshness is predicted based on sense of taste finger print information |
| CN109655447A (en) * | 2019-01-28 | 2019-04-19 | 广东海天创新技术有限公司 | Detection system and method for microorganism count |
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