[1] |
中华人民共和国国家质量监督检验检疫总局. GB 18186—2000 酿造酱油[S]. 北京:中国标准出版社,2001.
|
[2] |
中华人民共和国商务部. SB/T 10336—2012 配制酱油[S]. 北京:中国标准出版社,2012.
|
[3] |
李国基,耿予欢. 酱油、酸水解植物蛋白、焦糖色素中乙酰丙酸的测定[J].中国酿造,2005,24(9):51-52.LI Guoji, GENG Yuhuan. Determination of levulinic acid in soy sauce, hydrolyzed vegetable protein and caramel[J]. China Brewing, 2005, 24(9): 51-52(in Chinese).
|
[4] |
许荣华,张琦,闫喜霜,等. 电子鼻判别酱油品质及酿造酱油添加比例研究[J]. 中国调味品,2011,36(6):41-45.XU Ronghua,ZHANG Qi,YAN Xishuang, et al. The research on the indentification of the quality of soy sauce and the added ratio of fermented soy sauce by electronic nose[J]. China Condiment, 2011, 36(6): 41-45(in Chinese).
|
[5] |
陈媛,吴惠勤,杭义萍,等. 高效液相色谱串联质谱法测定酱油中水解氨基酸[J]. 中国酿造,2012,31(11):155-158.CHEN Yuan, WU Huiqin,HANG Yiping, et al. HPLC-MS/MS to determine hydrolysis of amino acids in soy sauce[J]. China Brewing, 2012, 31(11): 155-158(in Chinese).
|
[6] |
杨荣,吴惠勤,黄晓兰,等. 酿造酱油和酸水解植物蛋白调味液特征挥发性成分分析[J]. 精细化工,2013,30(2):187-192.YANG Rong, WU Huiqin, HUANG Xiaolan, et al. Composition analysis of the characteristic volatile compounds of fermented soy sauces and acid-HVP and its application[J]. Fine Chemicals, 2013, 30(2): 187-192(in Chinese).
|
[7] |
邱丹丹,刘嘉,于春焕,等. 酿造酱油与配制酱油的红外光谱鉴别研究[J].食品科学,2010,31(24):322-324.QIU Dandan,LIU Jia,YU Chunhuan, et al. Discrimination of fermented soy sauce and blended soy sauce by FT-IR[J]. China Condiment, 2010, 31(24): 322-324(in Chinese).
|
[8] |
中华人民共和国国家进出口商品检验局. SN/T 3262—2012进出口酱油检验规程[S]. 北京:中国标准出版社,2013.
|
[9] |
中华人民共和国商务部. SB/T 10417—2007酱油中乙酰丙酸的测定方法[S]. 北京:中国标准出版社,2007.
|
[10] |
国家国内贸易局. SB/T 10338—2000酸水解植物蛋白调味液[S]. 北京:中国标准出版社,2000.
|
[11] |
江新业.酸水解植物蛋白调味液中中氯丙醇的危害与控制[J]. 中国食品添加剂,2013,(S1):164-171.JIANG Xinye. Hazard and control of chloropropanols in acid hydrolyzed vegetable protein seasoning[J]. China Food Additives, 2013, (S1): 164-171(in Chinese).
|
[12] |
RAGHAVANL M, MCULLAGH J S O, LYNNERUP N, et al. Amino acid δ13C analysis of hair proteins and bone collagen using liquid chromatography/isotope ratio mass spectrometry: Paleodietary implications from intra-individual comparisons[J]. Rapid Commun Mass Spectrom, 2010, 24(5): 541-548.
|
[13] |
ELFLEIN L, RAEZKE K P. Improved detection of honey adulteration by measuring differences between 13C/12C stable carbon isotope ratios of protein and sugar compounds with a combination of elemental analyzer-isotope ratio mass spectrometry and liquid chromatography-isotope ratio mass spectrometry (δ13C-EA/LC-IRMS)[J]. Apidologie, 2008, 39(5): 574-587.
|
[14] |
费晓庆,吴斌,沈崇钰,等. 液相色谱/元素分析-同位素比值质谱联用法鉴定蜂蜜掺假[J]. 色谱,2011,29(1):15-19.FEI Xiaoqing, WU Bin, SHEN Chongyu, et al. Honey adulteration detection using liquid chromatography/elemental analysis isotope ratio mass spectrometry[J].Chinese Journal of Chromatography, 2011, 29(1): 15-19(in Chinese).
|
[15] |
HRASTAR R, PETRISIC M G, OGRINC N, et al. Fatty acid and stable carbon isotope characterization of camelina sativa oil: Implications for authentication[J]. J Agric Food Chem, 2009, 57(2): 579-585.
|
[16] |
GUYON F, GAILLARD L, SALAGOITY M H, et al. Intrinsic ratios of glucose, fructose, glycerol and ethanol 13C/12C isotopic ratio determined by HPLC-co-IRMS: Toward determining constants for wine authentication[J]. Anal Bioanal Chem, 2011, 401(5): 1551-1558.
|
[17] |
CABANERO A I, RECIO J L, RUPEREZ M. Simultaneous stable carbon isotopic analysis of wine glycerol and ethanol by liquid chromatography coupled to isotope ratio mass spectrometry[J]. J Agric Food Chem, 2010, 58(2): 722-728.
|
[18] |
钟其顶,王道兵,熊正河. 固态法白酒与固液法白酒的同位素鉴别技术[J]. 质谱学报,2014,35(1):66-71.ZHONG Qiding,WANG Daobing,XIONG Zhenghe. Application of stable isotope technique on distinguish between chinese spirit by traditional fermentation and Chinese spirit made from traditional and liquid fermentation[J]. Journal of Chinese Mass Spectrometry Society, 2014, 35(1): 66-71(in Chinese).
|
[19] |
THOMAS F, JAMIN E. 2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: International collaborative study report[J]. Analytica Chimica Acta, 2009, 649(1): 98-105.
|
[20] |
LI G C, WU Z J, WANG Y H, et a1. Identification of geographical origins of Schisandra fruits in China based on stable carbon isotope ratio analysis[J]. Eur Food Res Technol, 2011, 232(5): 797-802.
|
[21] |
崔琳琳,刘卫国. 碳同位素在不同奶源鉴别中的应用探讨[J]. 质谱学报,2011,32(3):164-169.CUI Linlin,LIU Weiguo. The application exploration of carbon stable isotope ratio in identification of fresh milks with different of sources[J]. Journal of Chinese Mass Spectrometry Society, 2011, 32(3): 164-169(in Chinese).
|
[22] |
李光德,秦凤琴,诸葛玉平,等. 应用稳定同位素分析北京地区有机蔬菜和土壤氮素特征[J]. 农业环境科学学报,2013,32(8):1602-1608.LI Guangde, QIN Fengqin, ZHUGE Yuping, et al. Identification of nitrogen isotope for organic vegetables and soils in Beijing,China[J]. Journal of Agro-Environment Science, 2013, 32(8): 1602-1608(in Chinese).
|
[23] |
费晓庆,沈崇钰,吴斌,等. 元素分析-碳同位素比值质谱法在蜂王浆掺假鉴定中的应用[J]. 质谱学报,2014,35(2):144-148.FEI Xiaoqing, SHEN Chongyu, WU Bin, et al. Detection of royal jelly adulteration using elemental analyzer-carbon isotope ratio mass spectrometry[J]. Journal of Chinese Mass Spectrometry Society, 2014, 35(2): 144-148(in Chinese).
|
[24] |
DD ENV 12140. Determination of stable carbon isotope ratio (13C/12C) of the sugars from fruit juices, using isotope ratio mass spectrometry[S].1997.
|
[25] |
中国标准化研究院. GB/T 23495—2009食品中苯甲酸、山梨酸和糖精钠的测定[S]. 北京:中国标准出版社,2009.
|
[26] |
中华人民共和国卫生部. GB 2760—2011食品添加剂使用标准[S]. 北京:中国标准出版社,2011.
|
[27] |
林耀盛,刘学铭,于丰玺,等. 30种酱油中基本成分和呈味核苷酸的高效液相色谱法分析研究[J]. 中国调味品,2012,37(10):69-73.LIN Yaosheng, LIU Xueming, YU Fengxi, et al. Study of main composition and IMP & GMP in 30 kinds of soy sauce with HPLC[J]. China Condiment, 2012, 37(10): 69-73(in Chinese).
|