酱油氨基酸态氮含量安全评价检测数据

酱油是中国传统的液体调味品，其内部的氨基酸态氮决定了酱油的鲜味，因此根据氨基酸态氮含量高低可将酱油分为不同的等级，对应的价位也有所不同，某些商家为获取更高的利益，会出现虚假宣传、以次充好的售卖行为。本数据通过检测酱油中的氨基酸态氮含量对酱油是否合格进行判定，为政府监管部门加强饮食类质量安全监管提供参考数据，鞭策商家树立行业标杆，保障消费者购买的产品质量。1、数据采集：从各个调味品销售店面采集相关原始数据，包括样品名称、样品规格和受检地址；2、数据检测：依据GB5009.235的检测方法对氨基酸态氮含量进行定量检测，获得相关数据结果；3、数据处理：将收集到的酱油产品和对应检测出的氨基酸态氮含量进行归集，根据酱油氨基酸态氮含量检测值与合格标准值比对后得出的含量超标比例，来判定酱油产品是否合格以及酱油产品的等级，（氨基酸态氮含量检测值-氨基酸态氮含量合格标准值）/氨基酸态氮含量合格标准值=氨基酸态氮含量超标比例；4、数据应用：酱油与我们的饮食文化息息相关，通过这些数据的检测分析，能够避免商家以次充好扰乱市场秩序，保障消费者权益，为政府部门加强食品质量安全监管、整顿市场提供参考数据和技术支持。

Soy sauce is a traditional Chinese liquid condiment. The umami flavor of soy sauce is determined by its amino acid nitrogen content. Therefore, soy sauce can be classified into different grades based on the amino acid nitrogen content, with corresponding price differences. However, some merchants engage in false advertising and pass off substandard products as genuine ones to seek higher profits.
This dataset determines whether soy sauce products are qualified by detecting their amino acid nitrogen content, providing reference data for government regulatory authorities to strengthen food quality and safety supervision, urging merchants to set industry benchmarks, and ensuring the product quality purchased by consumers.
1. Data Collection: Collect relevant raw data from various condiment sales stores, including sample name, sample specification, and inspection address.
2. Data Detection: Conduct quantitative detection of amino acid nitrogen content in accordance with the testing method specified in GB 5009.235 to obtain relevant test results.
3. Data Processing: Collect and organize the collected soy sauce products and their corresponding detected amino acid nitrogen content. Determine the qualification status and grade of each soy sauce product by comparing the detected amino acid nitrogen content with the qualified standard value, and calculate the excess proportion of amino acid nitrogen content using the formula: (Detected amino acid nitrogen content - Qualified standard value of amino acid nitrogen content) / Qualified standard value of amino acid nitrogen content = Excess proportion of amino acid nitrogen content.
4. Data Application: Soy sauce is closely tied to Chinese food culture. Through the detection and analysis of this dataset, we can prevent merchants from disrupting market order by passing off substandard products, protect consumers' legitimate rights and interests, and provide reference data and technical support for government departments to strengthen food quality and safety supervision and rectify the market.

搜集汇总

数据集介绍

特点

该数据集包含123条酱油样品的氨基酸态氮含量检测数据，每日更新，用于评价酱油的安全性和等级。数据来源于企业，通过检测氨基酸态氮含量并与合格标准值比对，判定酱油产品是否合格，为政府监管和消费者权益保障提供技术支持。