元素分析-碳同位素比值质谱法在酿造酱油掺假鉴别中的应用

Detection of Fermented Soy Sauce Adulteration Using Elemental Analyzer-Carbon Isotope Ratio Mass Spectrometry

摘要: 为了加强对酱油的品质监管，采用元素分析-同位素比值质谱法（EA-IRMS）对国内酱油掺假情况进行了研究。基于来自国内各地区、各种类的86个纯正酿造酱油的碳同位素比值（δ¹³C值）数据库，提出了纯正酿造酱油中氨基酸δ¹³C值应不大于-21.50‰。依据这个判定准则，对58个日常样本进行检测，发现其中15个酿造酱油样品被掺入了酸水解蛋白调味液。实验结果表明，采用元素分析-碳同位素比值质谱法能够评估酱油的品质，可以作为酿造酱油品质保障和掺假鉴定的有效手段。

Abstract: In order to strengthen the supervision of the quality of fermented soy sauce (FSS), a method for FSS adulteration identification was established using elemental analyzer isotope ratio mass spectrometry (EA-IRMS). Base on the δ¹³C values of 86 authentic FSS samples from different production areas, the δ¹³C value limit for authentic FSS was proposed: the δ¹³C value of the amino acid in FSS should be lower than or equal to -21.5‰. Based on the above criteria, 15 soy sauce samples are confirmed adulterated with acid hydrolyzed protein seasoning（AHPS） in 58 commercial soy sauce samples. As a conclusion, the EA-IRMS method, as a tool of quality assuance and adulteration identification, can effectively assess the quality of fermented soy sauce.