CN103163269B - 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
- Publication number
- CN103163269B CN103163269B CN201310092960.0A CN201310092960A CN103163269B CN 103163269 B CN103163269 B CN 103163269B CN 201310092960 A CN201310092960 A CN 201310092960A CN 103163269 B CN103163269 B CN 103163269B
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- sample
- soy
- blended
- ion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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, particularly relate 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, has become flavouring indispensable in common people's daily life so far.The soy sauce annual production of current China reaches 5,000,000 tons, and account for 60% of world's annual production, gross annual output value is more than 16,000,000,000 yuan.By the difference of production technology, soy sauce is divided into and makes soy sauce and blended soy sauce two kinds.Wherein, make soy sauce and refer to soybean, wheat or wheat bran for raw material, through the liquid flavoring with special color that fermentable is made; And blended soy sauce makes soy sauce as main body, form with acid hydrolyzed vegetable protein matter liquid (AHVPS), food additives mixed preparing, 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 made soy sauce, this serious infringement interests of consumers in general, therefore, carry out discriminating to making soy sauce with blended soy sauce and are of great practical significance.
Making soy sauce at present has two classes with the discrimination method of blended soy sauce: a class is that the single characteristic chemical constituent detected in blended soy sauce is differentiated, at present for judging to make soy sauce and the non-index (i.e. feature reminders) made soy sauce has propylene chlorohydrin (3-Monochlo-Propane-1, 2-diol, 3-MCPD) and laevulic acid, but research shows that these two feature reminders have its limitation: the raw material A HVPS of blended soy sauce in process of production, at hydrochloric acid catalysis, under hot conditions, phytoprotein just thoroughly can be hydrolyzed into free amino acid by about 10h, its subsidiary reaction generates 3-MCPD, this material can be carcinogenic and cause sterility.And not containing 3-MCPD in making soy sauce, therefore differentiate blended soy sauce by detecting 3-MCPD content.But in AHVPS production run, by the phase adds the technique processing method such as hydrolytic accelerating agent, negative pressure steam distillation after hydrolyzing, thus the content of 3-MCPD in AHVPS is reduced to be less than 0.01mg/kg, to such an extent as to be difficult to detect.Laevulic acid (being also called levulinic acid) is distinctive a kind of composition in AHVPS.In AHVPS production run, in plant material, starch becomes glucose through acidolysis, and conversion of glucose becomes hydroxymethylfurfural, then resolves into laevulic acid, and traditional zymotic explained hereafter makes soy sauce only containing extremely micro-laevulic acid.In Japan and Taiwan, distinguished by the content measuring the middle laevulic acid that makes soy sauce and make soy sauce and blended soy sauce, if the content of laevulic acid is more than 0.1% in soy sauce, just prove not make soy sauce.But the content of the laevulic acid to making soy sauce, in AHVPS, caramel colorant such as Li Guoji measures, find that in soy sauce, levulinic acid content is lower, levulinic acid content more (most high-load is 15.79%) in AHVPS, and also measure containing laevulic acid (most high-load reaches 8.02%) in caramel colorant, because caramel colorant is the legal adjuvant that makes soy sauce, therefore, by measure laevulic acid cannot differentiate to the addition of making soy sauce and blended soy sauce of caramel colorant, in this way still there is larger application limitation.
Another kind of discrimination method mainly to realize with the physicochemical property difference of blended soy sauce by finding to make soy sauce.Whether Yan Yong etc. with the addition of AHVPS and adding proportion thereof in proposing to adopt 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 about 0.5, generally be not more than 0.57, and the ratio of the amino-acid nitrogen of AHVPS and full nitrogen is 0.79, can judge whether with the addition of AHVPS in soy sample by the ratio detecting amino-acid nitrogen and full nitrogen in sample, but find in reality detects, the method accuracy rate is lower.Wang Sheng etc. report and adopt amounts of ammonium salt to distinguish the method made soy sauce with blended soy sauce, its principle is that the middle amounts of ammonium salt that normally makes soy sauce is little, and AHVPS uses hydrochloric acid when producing, ammonia is produced when proteolysis being become amino acid, ammonia and acid are combined into ammonium salt, and therefore its amounts of ammonium salt is relatively high.Ammonium salt but in caramel colorant can produce larger interference to this discrimination method.China of State of Zhao etc. utilizes the otherness made soy sauce with the infrared spectrogram of blended soy sauce, by FT-mid-IR fiber optics spectroscopy in conjunction with minimum inclined square law, to making soy sauce, blended soy sauce, AHVPS can realize category analysis and discriminating, but because the method utilizes the characteristic fingerprint peak made soy sauce in infrared spectrum to differentiate, and the infrared signature fingerprint peaks made soy sauce of different brands, different brewage process incomplete similarity, therefore the method applicable surface is narrower.
As can be seen here, how prior art is improved, there is provided a kind of simple to operate, accuracy rate high, widely applicable making soy sauce and the discrimination method of blended soy sauce, blended soy sauce and making soy sauce can be made a distinction effectively, this is the current 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 differentiate accuracy rate, expand the scope of application differentiated.
For solving above technical matters, technical scheme of the present invention is:
A kind ofly to make soy sauce and the discrimination method of blended soy sauce, to detect in soy sample to be measured whether existing characteristics material, if detect property material in soy sample to be measured, then judge that described soy sample is blended soy sauce, otherwise, then judge that described soy sample is as making soy sauce, wherein, described property material is valyl-valine, valyl-valine derivative, valyl-leucine, valyl-Leu derivatives, valyl-isoleucine, valyl-isoleucine derivant, L-Leucyl-L-valine, L-Leucyl-L-valine derivant, isoleucyl-valine, isoleucyl-valine derivant, isoleucyl-leucine, isoleucyl-leucine derivant, isoleucyl--isoleucine, isoleucyl--isoleucine derivant, leucyl-isoleucine, leucyl-isoleucine derivant, LEU-LEU, in LEU-LEU derivant any one or multiple.
Preferably, the detection of property material is carried out after being diluted soy sample to be measured again.
Preferably, the detection of property material is carried out after soy sample to be measured being carried out the dilution of more than 20 times of volumes again.
Preferably, soy sample to be measured is first carried out derivatization treatment, and then to detect in the soy sample after derivatization treatment whether existing characteristics material.
Preferably, carry out derivatization treatment after being diluted soy sample to be measured and then to detect in the soy sample after derivatization treatment whether existing characteristics material.
Preferably, described derivatization treatment is: in soy sample to be measured, add borate buffer solution and o-phthalaldehyde(OPA) and beta-mercaptoethanol.
Preferably, employing HPLC-MS detects the property material in soy sample to be measured, under the anionic textiles mode of MS, be 215.5 by scanning specific charge, 229.5, the extraction ion flow graph of 243.5 and the ion flow graph of property material standard items contrast, if there is the chromatographic peak that retention time is close in two figure, the Information in Mass Spectra of the Information in Mass Spectra and property material standard items that then sample ions are extracted this chromatographic peak in flow graph contrasts, 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, then show described soy sample existing characteristics material, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is as making soy sauce.
Preferably, the chromatographic peak that described retention time is close refers to that retention time difference is no more than the chromatographic peak of 0.2min.
Preferably, property material in soy sample after adopting HPLC-MS to detect derivatization treatment, under the anionic textiles mode of MS, be 391.5 by scanning specific charge, 405.5, the extraction ion flow graph of 419.5 and the ion flow graph of standard items derivatization product contrast, if there is the chromatographic peak that retention time is close in two figure, the Information in Mass Spectra of the Information in Mass Spectra and property material standard items derivatization product that then sample ions are extracted this chromatographic peak in flow graph contrasts, 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, then show described soy sample existing characteristics material, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is as making soy sauce.
Preferably, the chromatographic peak that described retention time is close refers to that retention time difference is no more than the chromatographic peak of 0.2min.
Compared with prior art, of the present inventionly to make soy sauce and the discrimination method of blended soy sauce, by whether detecting in soy sample to be measured containing property material, thus differentiate that it is blended soy sauce or makes soy sauce, make soy sauce with other soy sauce in legal adjuvant because described property material is not present in, therefore the method can be suitable for the soy sauce goods of different brands and brewing method production, not by the impact of other food additives, and applied range.
Further, owing to adopting HPLC-MS to detect soy sauce to be measured, accurately can filter out property material, accuracy rate is high.
Further, the sample pre-treatments step of described method is divided into two kinds of modes, and a kind of mode is only diluted, 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 technical scheme of the present invention better, below by specific embodiment, the present invention is described in further detail.
Of the present inventionly to make soy sauce and the discrimination method of blended soy sauce is: to detect in soy sample to be measured whether existing characteristics material, if detect property material in soy sample to be measured, then judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is as making soy sauce, wherein, described property material is valyl-valine, valyl-valine derivative, valyl-leucine, valyl-Leu derivatives, valyl-isoleucine, valyl-isoleucine derivant, L-Leucyl-L-valine, L-Leucyl-L-valine derivant, isoleucyl-valine, isoleucyl-valine derivant, isoleucyl-leucine, isoleucyl-leucine derivant, isoleucyl--isoleucine, isoleucyl--isoleucine derivant, leucyl-isoleucine, leucyl-isoleucine derivant, LEU-LEU, in LEU-LEU derivant any one 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 and there are not this 9 kinds of chemical compositions in legal adjuvant with other soy sauce.
To detect in soy sample to be measured whether existing characteristics material, preferably can adopt HPLC-MS(and high performance liquid chromatography and mass spectrographic coupling) detect, it should be noted that, HPLC-MS is detected as preferred version, but be not unique scheme, in fact, as long as the method that whether there is described property material in soy sample to be measured can be detected, can as embodiment of the present invention, the methods such as 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.
To make soy sauce and the discrimination method of blended soy sauce is described in detail to of the present invention below by way of 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, as need testing solution with one-level water.
(2) 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 is accurately taken, 10mL is settled to respectively with after the water-soluble solution of one-level, shake up, be formulated as mixed standard solution.
(3) HPLC-MS is adopted to detect above-mentioned need testing solution and mixed standard solution respectively.
HPLC condition is set to: chromatographic column is C
18post, 250 × 4.6mm, column temperature: 40 DEG C, flow velocity 1mL/min, UV detect wavelength is 220nm, and elution program is in 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 |
MS condition is set to: ion gun is ESI, and sweep limit is: 150-500amu, and nitrogen flow rate is: 10.0L/min; Ion source temperature is 150 DEG C, and Mass Spectrometer Method adopts negative ion mode, is 216,230 to molecular weight, and the compound of 244 carries out the scanning of single ion detection scanning (SIM), 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 difference is no more than 0.2min) in two figure, then 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 (see table 2) of Leu-Leu contrasts: if molecular weight, quasi-molecular ion peak and ion fragment peak are all consistent, then show to deposit in this soy sample this corresponding in table 2 compound.Detect a kind of compound in table 2 or multiple compounds in soy sample, all can judge that this soy sample is blended soy sauce.Otherwise, if there is not the Information in Mass Spectra listed by table 2 in the ion extraction flow graph of soy sample, then not depositing any one compound in table 2 in this soy sample, judging that this soy sample is as 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) soy sample 1mL to be measured is got, add the o-phthalaldehyde(OPA) 0.5mL of borate buffer solution (pH10.4) 1mL, 10mg/mL and the beta-mercaptoethanol 0.5mL of 10mg/mL of 0.1mol/L successively, be settled to 20mL with one-level water, shake up, as need testing solution.
(2) each 20mg of Val-Val, Val-Leu, Val-Ile, Leu-Val, Ile-Val, Ile-Leu, Ile-Ile, Leu-Ile, Leu-Leu standard reference material is accurately taken, 10mL is settled to after the water-soluble solution of one-level, this solution 1mL is got after shaking up, add the o-phthalaldehyde(OPA) 0.5mL of borate buffer solution (pH10.4) 1mL, 10mg/mL and the beta-mercaptoethanol 0.5mL of 10mg/mL of 0.1mol/L successively, 10mL is settled to one-level water, shake up, as mixed standard solution.
(3) HPLC-MS is adopted to detect above-mentioned need testing solution and mixed standard solution respectively.
HPLC condition is set to: chromatographic column is C
18post, 150 × 4.6mm, column temperature: 35 DEG C, flow velocity 1mL/min, UV detect wavelength is 340nm, and adopt gradient elution, elution program is in table 3, and sample size is 25 μ L.
Table 3 HPLC gradient elution mobile phase ratio
MS condition is set to: ion gun is ESI, and sweep limit is: 150-1000amu, and nitrogen flow rate is: 10.0L/min; Ion source temperature is 150 DEG C, and Mass Spectrometer Method adopts negative ion mode, and be 392,406 to molecular weight, the compound of 420 carries out SIM scanning, 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 difference is no more than 0.2min) in two figure, then 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 (see table 4) of Leu-Leu derivatization product contrasts: if molecular weight, quasi-molecular ion peak and ion fragment peak are all consistent, then show that this soy sample deposits this corresponding in table 4 compound.Detect a kind of compound in table 4 or multiple compounds in soy sample, all can judge that this soy sample is blended soy sauce.Otherwise if there is not the Information in Mass Spectra listed by table 4 in the ion extraction flow graph of this soy sample, then this soy sample does not deposit any one compound in table 4, judge that this soy sample is as making soy sauce.
The retention time of distinctive 9 kinds of chemical composition derivatization products and Information in Mass Spectra in table 4 blended soy sauce
Wherein, in soy sample to be measured, add borate buffer solution and o-phthalaldehyde(OPA) and beta-mercaptoethanol carry out derivatization treatment, this is a kind of preferred version to 9 kinds of chemical composition derivatization treatment distinctive in blended soy sauce, but be not unique scheme, such as, as long as can carry out reacting the derivatization method generating stable product with distinctive 9 kinds of chemical compositions in blended soy sauce as embodiment of the present invention, can adopt the method such as dansyl chloride derivatization method or chloro-carbonic acid fluorenes active carbon method in other embodiments.
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 carries out discriminating process by embodiment one, identification result is obtained within 60 minutes, discriminating speed is fast, identification result is in table 5, can be found out by the data of table 5,4 kinds of blended soy sauces and 5 seed amino acid liquid all can detect one or more compositions obtained 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, differentiate that accuracy rate is 100%.
Table 5 makes soy sauce and blended soy sauce differentiates that accuracy rate is investigated
(O represents existence; X representative does not exist)
Application examples two
The raw material A HVPS of blended soy sauce is added to enter and makes soy sauce, the mass percent being mixed with AHVPS is respectively 10%, 30%, 50%, 70%, the mixed liquor of 90%, above-mentioned sample carries out discriminating process by embodiment one, identification result is obtained within 60 minutes, discriminating speed is fast, identification result is in table 6, AHVPS addition is 10%, 30%, 50%, 70%, the sample of 90% 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, and can't detect this 9 kinds of compounds in not adding the making soy sauce of AHVPS, differentiate that accuracy rate is 100%.
The sample that makes soy sauce that table 6 adds different proportion AHVPS is differentiated
(O represents existence; X representative does not exist)
Below be only the preferred embodiment of the present invention, it 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 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 (9)
1. one kind makes soy sauce and the discrimination method of blended soy sauce, it is characterized in that, HPLC-MS is adopted to detect in soy sample to be measured whether existing characteristics material, if detect property material in soy sample to be measured, then judge that described soy sample is blended soy sauce, otherwise, then judge that described soy sample is as making soy sauce; Wherein, described property material be in valyl-valine, valyl-leucine, valyl-isoleucine, L-Leucyl-L-valine, isoleucyl-valine, isoleucyl-leucine, isoleucyl--isoleucine, leucyl-isoleucine, LEU-LEU any one or multiple; HPLC condition is set to: chromatographic column is C
18post, 250 × 4.6mm, column temperature: 40 DEG C, flow velocity 1mL/min, UV detect wavelength is 220nm, and elution program is in table 1, and sample size is 25 μ L; MS condition is set to: ion gun is ESI, and sweep limit is: 150-500amu, and nitrogen flow rate is: 10.0L/min; Ion source temperature is 150 DEG C, and Mass Spectrometer Method adopts negative ion mode, and be 216,230 to molecular weight, the compound of 244 carries out single ion detection scanning-SIM and scans, and scanning mass-to-charge ratio m/z is set as 215.5,229.5,243.5;
Table 1 HPLC gradient elution mobile phase ratio
2. according to claim 1ly to make soy sauce and the discrimination method of blended soy sauce, it is characterized in that, after being diluted soy sample to be measured, carry out the detection of property material again.
3. according to claim 2ly to make soy sauce and the discrimination method of blended soy sauce, it is characterized in that, after soy sample to be measured being carried out the dilution of more than 20 times of volumes, carry out the detection of property material again.
4. according to claim 1ly to make soy sauce and the discrimination method of blended soy sauce, it is characterized in that, employing HPLC-MS detects the property material in soy sample to be measured, under the anionic textiles mode of MS, be 215.5 by scanning specific charge, 229.5, the extraction ion flow graph of 243.5 and the ion flow graph of property material standard items contrast, if there is the chromatographic peak that retention time is close in two figure, the Information in Mass Spectra of the Information in Mass Spectra and property material standard items that then sample ions are extracted this chromatographic peak in flow graph contrasts, 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, then show described soy sample existing characteristics material, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is as making soy sauce.
5. according to claim 4ly make soy sauce and the discrimination method of blended soy sauce, it is characterized in that, the chromatographic peak that described retention time is close refers to that retention time difference is no more than the chromatographic peak of 0.2min.
6. one kind makes soy sauce and the discrimination method of blended soy sauce, it is characterized in that, HPLC-MS is adopted to detect in the soy sample to be measured of derivatization treatment whether existing characteristics material, if detect property material in soy sample to be measured, then judge that described soy sample is blended soy sauce, otherwise, then judge that described soy sample is as making soy sauce; Wherein, described property material be in valyl-valine derivative, valyl-Leu derivatives, valyl-isoleucine derivant, L-Leucyl-L-valine derivant, isoleucyl-valine derivant, isoleucyl-leucine derivant, isoleucyl--isoleucine derivant, leucyl-isoleucine derivant, LEU-LEU derivant any one or multiple; HPLC condition is set to: chromatographic column is C
18post, 150 × 4.6mm, column temperature: 35 DEG C, flow velocity 1mL/min, UV detect wavelength is 340nm, and adopt gradient elution, elution program is in table 2, and sample size is 25 μ L; MS condition is set to: ion gun is ESI, and sweep limit is: 150-1000amu, and nitrogen flow rate is: 10.0L/min; Ion source temperature is 150 DEG C, and Mass Spectrometer Method adopts negative ion mode, and be 392,406 to molecular weight, the compound of 420 carries out SIM scanning, and scanning m/z is set as 391.5,405.5,419.5;
Table 2 HPLC gradient elution mobile phase ratio
Described derivatization treatment is: in soy sample to be measured, add borate buffer solution and o-phthalaldehyde(OPA) and beta-mercaptoethanol.
7. according to claim 6ly to make soy sauce and the discrimination method of blended soy sauce, it is characterized in that, formed carry out derivatization treatment after the soy sample to be measured of derivatization treatment is diluted soy sample to be measured after.
8. making soy sauce and the discrimination method of blended soy sauce according to claim 6 or 7, it is characterized in that, property material in soy sample after adopting HPLC-MS to detect derivatization treatment, under the anionic textiles mode of MS, be 391.5 by scanning specific charge, 405.5, the extraction ion flow graph of 419.5 and the ion flow graph of standard items derivatization product contrast, if there is the chromatographic peak that retention time is close in two figure, the Information in Mass Spectra of the Information in Mass Spectra and property material standard items derivatization product that then sample ions are extracted this chromatographic peak in flow graph contrasts, 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, then show described soy sample existing characteristics material, judge that described soy sample is blended soy sauce, otherwise, judge that described soy sample is as making soy sauce.
9. according to claim 8ly make soy sauce and the discrimination method of blended soy sauce, it is characterized in that, the chromatographic peak that described retention time is close refers to that retention time difference is no more than the chromatographic peak of 0.2min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310092960.0A CN103163269B (en) | 2013-03-21 | 2013-03-21 | Method for fast identifying fermented soy sauce and blended soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310092960.0A CN103163269B (en) | 2013-03-21 | 2013-03-21 | Method for fast identifying fermented soy sauce and blended soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103163269A CN103163269A (en) | 2013-06-19 |
| CN103163269B true CN103163269B (en) | 2014-12-17 |
Family
ID=48586528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310092960.0A Active CN103163269B (en) | 2013-03-21 | 2013-03-21 | Method for fast identifying fermented soy sauce and blended soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103163269B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103163248B (en) * | 2013-03-21 | 2014-05-28 | 佛山市海天调味食品股份有限公司 | Method for identifying blended soy sauce |
| CN103163249B (en) * | 2013-03-21 | 2014-04-16 | 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 |
| CN104535755B (en) * | 2015-01-20 | 2016-06-29 | 湖北出入境检验检疫局检验检疫技术中心 | A kind of reagent for the detection of hair water soy sauce and preparation method thereof |
| 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 |
| CN109655447B (en) * | 2019-01-28 | 2022-04-08 | 广东海天创新技术有限公司 | Detection system and method for microbial enumeration |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09249A (en) * | 1995-06-19 | 1997-01-07 | Ajinomoto Co Inc | New prolidase and its production |
| CN101509901B (en) * | 2009-03-11 | 2012-01-25 | 徐州市产品质量监督检验所 | Method for analyzing origin of amino acid in brewed sauce |
| CN102053072B (en) * | 2010-11-26 | 2012-08-15 | 西南大学 | Method for identifying brewed sauce and prepared sauce based on partial least squares (PLS) 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 |
| CN103163248B (en) * | 2013-03-21 | 2014-05-28 | 佛山市海天调味食品股份有限公司 | Method for identifying blended soy sauce |
| CN103163249B (en) * | 2013-03-21 | 2014-04-16 | 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 |
-
2013
- 2013-03-21 CN CN201310092960.0A patent/CN103163269B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103163269A (en) | 2013-06-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103163269B (en) | Method for fast identifying fermented soy sauce and blended soy sauce | |
| Metola et al. | Circular dichroism of multi-component assemblies for chiral amine recognition and rapid ee determination | |
| CN103163248B (en) | Method for identifying blended soy sauce | |
| Martínez-Jarquín et al. | Automated chemical fingerprinting of Mexican spirits derived from Agave (tequila and mezcal) using direct-injection electrospray ionisation (DIESI) and low-temperature plasma (LTP) mass spectrometry | |
| CN103869028B (en) | Pretreatment method for measuring pesticides of glyphosate and phosphinothricin in tea leaves | |
| CN102854183A (en) | Method for detecting melamine through solid-state electrochemiluminescence | |
| CN109971465B (en) | Multifunctional fluorescent probe with ESIPT (electron fluorescence tomography) and AIE (electron emission tomography) properties and preparation method and application thereof | |
| Men et al. | A novel cascade strategy with supramolecular and chemodosimetric methods for designing a fluorescent ratiometric detector hypersensitive to trace water | |
| Li et al. | A highly efficient, colorimetric and fluorescent probe for recognition of aliphatic primary amines based on a unique cascade chromophore reaction | |
| Hawkins et al. | Evidence for pyrazine-based chromophores in cloud water mimics containing methylglyoxal and ammonium sulfate | |
| CN103207251B (en) | Quick blended soy sauce judging method | |
| CN109879776B (en) | Water-soluble squarylium cyanine derivative, synthesis method thereof and application of water-soluble squarylium cyanine derivative in detection of aldehyde compounds | |
| CN105717237B (en) | The detection method of GABA, Glu, DA, 5-HT and Capillary zone electropheresis in a kind of serum | |
| Na et al. | An aggregation-induced emission-based fluorescent chemosensor of aluminium ions | |
| CN106083645A (en) | A kind of iron-ion fluorescent probe compound and its preparation method and application | |
| CN103344712A (en) | Method for discriminating soy kind based on multivariate statistical analysis | |
| CN103163249B (en) | Method for fast identifying fermented soy sauce and blended soy sauce | |
| Hu et al. | A reversible pyrene-based fluorescent probe for visual detection of cysteine in food samples | |
| CN110204485A (en) | A kind of double salicylaldehyde contracting 2- pyridinecarboxylic hydrazine schiff bases synthetic method and application | |
| CN109632680A (en) | A kind of detection method based on phosphorus in the water body for arranging entropy | |
| Zhang et al. | A photo-stable fluorescent chiral thiourea probe for enantioselective discrimination of chiral guests | |
| CN108226328A (en) | The collaborative detection method of beauvericin and enniatin in grain and its product | |
| You et al. | Determination of amines using 2-(11H-benzo [a] carbazol-11-yl) ethyl chloroformate (BCEC-Cl) as labeling reagent by HPLC with fluorescence detection and identification with APCI/MS | |
| CN105572249A (en) | Method for carrying out risk assessment on influence of activated carbon on wine product | |
| Taniguchi et al. | Enantioselective amino acid profile improves metabolomics-based sensory prediction of Japanese sake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |