可溶性无盐固形物

酱油中可溶性无盐固形物三种测定方法的比较

Comparison for three determination methods of saltless soluble solid material content in soy sauce

微波法快速测定酱油中可溶性无盐固形物含量的方法研究

Study on Rapid Determination of Contents of Saltless Soluble Solid Material in Soy Sauce by Microwave Method

该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。

This article discusses effects of different package materials on free amino acids nitrogen , salt , free fatty acids , and soluble solid content without salt during the sufu production .

对市售的14种酿造酱油中可溶性无盐固形物、全氮、氨基酸态氮等进行了测定，与GB-18186-2000的比较结果显示，14种样品均达到了2000年颁布的国家标准。

Fourteen soy sauce samples in Chinese market were analyzed about soluble saltless solid components , total nitrogen and amino nitrogen , according to national standard GB-18186-2000.The results indicated that the quality of all samples reached the national standard issued in 2000.The labels on these products were also checked .

基于可溶性固形物的折射原理，用折光计法测定酱油中可溶性无盐固形物的含量，取得了与重量法基本一致的结果。

On the basis of the refraction principle of soluble solid , the content of the soluble saltless solid in soy sauce was determined by refractometry .