The chemical and physical characlers have been andalyzed with different brand sauces in this paper, and the representative samples also were selected for the further research. According to the Arrhenius and ASLT theory, the accelerated shelf - life testing has been done with50℃. to simulate the sauce change under normal condition. The result finds that: the total acidity increased, amino acid decreased, and with CO2 produced due to the mailard reaction, which also lead the pH of the sauce to decrease slowly; furthermore the white sugar also be converted to the reduce sugar gradually with the low pH, and this also further strengthen the mailard rcaction in reverse. Though Na2SO3 and CaCl2 can restrain the mailard reaction speed with aless level, the natural materials which contain the inhibitor are suggested strongly to assure the sauce safety.%分析了不同品牌酱类产品的理化指标,选取有代表性的样品作为研究对象,根据Arrhenius和ASLT理论,采用保温加速试验,将目标酱在50℃保温,模拟正常储存条件下各项指标的变化,分析其在货架期的变化趋势,研究发现:酱在保温过程中由于美拉德反应,导致总酸明显升高,氨基态氮下降,产生CO2气体等现象,而酱中的还原糖并没有显著降低,经验证证实,是由于美拉德反应导致了酱的pH缓慢降低,在低pH条件下,酱中的白糖逐步分解为还原糖,反而使体系中的还原糖水平保持在一个高的水平,进一步促进美拉德反应的进行,虽然少量的Na2SO3和CaCl2,可以明显的抑制美拉德反应的速度,但为了保证酱的食品安全,最好采用纯天然的含有抑制剂的原料来控制酱的美拉德反应.
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