酱油中氨基酸态氮含量检测数据

酱油中氨基酸态氮含量是评价其质量的一项重要标准，通过对酱油中氨基酸态氮的检测，能准确判断酱油产品的质量、鲜味，并用于控制酱油的生产工艺，以确保产品的质量稳定性和一致性，本数据对酱油的氨基酸态氮含量作出检测，为企业生产及提高生产工艺做出参考，为政府质量监管及消费者选择提供依据。1、产品检测：对酱油进行抽样检测，每次检测样本质量约20ml，加水化成100ml定溶液，然后用氨基酸分析仪进行分析，通过检测数据计算出酱油中氨基酸态氮的含量并记录；2、数据处理：记氢氧化钠标准液浓度为C，样品量为V，氢氧化钠消耗量为V1，空白氢氧化钠体积为V0，通过分析检测数据，计算出氨基酸态氮含量=[（V1-V0)*C*0.014/(V*5/100)]*100，；3、根据GB/T18186-2000（酿造酱油）标准，判断样品中氨基酸态氮含量是否达到国家标准，对未达标产品做出提示；4、对酱油中氨基酸态氮含量的检验检测，不仅可以为企业生产及产品质量做出有效参考，还可以为政府质量监管及消费者选择提供依据。

The amino acid nitrogen content in soy sauce is a critical indicator for evaluating its quality. Detecting the amino acid nitrogen content in soy sauce enables accurate assessment of the product's quality and umami flavor, and supports the control of soy sauce production processes to ensure the stability and consistency of product quality. This dataset performs detection of amino acid nitrogen content in soy sauce, providing references for enterprises to optimize production and improve their processing techniques, as well as offering a basis for government quality supervision and consumer product selection.
1. Product Testing: Conduct sampling tests on soy sauce. For each test, take approximately 20 mL of the sample, add water to dilute it into a 100 mL test solution, then analyze using an amino acid analyzer. Calculate and record the amino acid nitrogen content in the soy sauce based on the obtained test data.
2. Data Processing: Denote the concentration of the sodium hydroxide standard solution as C, the sample volume as V, the consumed volume of sodium hydroxide as V1, and the blank test sodium hydroxide volume as V0. Calculate the amino acid nitrogen content using the following formula derived from the test data: Amino Acid Nitrogen Content = [(V1 - V0) × C × 0.014 / (V × 5/100)] × 100.
3. Standard Compliance Assessment: Judge whether the amino acid nitrogen content of the sample meets the national standard specified in GB/T 18186-2000 (Fermented Soy Sauce), and issue reminders for non-compliant products.
4. Application Value: The inspection and detection of amino acid nitrogen content in soy sauce can not only provide effective references for enterprise production and product quality management, but also offer a reliable basis for government quality supervision and consumer choice of soy sauce products.