为分析酿造酱油特征氨基酸组成及对氨基酸态氮的贡献,比较了3款不同类型样品中的游离氨基酸含量和氨基酸态氮组成.结果表明,酿造酱油中氨基酸种类丰富,无增鲜剂添加的样品中氨基酸分布均衡,外源谷氨酸的添加显著影响氨基酸态氮水平.无添加的特级酱油(1号)、有增鲜剂添加的特级酱油(2号)和无增鲜剂添加的三级酱油(3号)的氨基酸总量分别为3.875、6.041和2.341 g/100 mL,其中2号样品含量最高;但在排除谷氨酸后1号样品氨基酸总量为3.494 g/100 mL,比2号和3号样品高14.11％和65.91％.1号样品必需氨基酸总量最高为2.08 g/100 mL,比2号和3号样品高18.18％和85.71％;2号样品氨基酸态氮检测值最高为1.42g/100 mL,其中谷氨酸的贡献率高达40.14％:3号样品的氨基酸总量和氨基酸态氮值均最低.%In order to evaluate the composition of amino acids and contribution to amino nitrogen in fermented soy sauce,three products in different levels were analyzed.Results showed that there were various amino acids,and high essential amino acids proportion in fermented soy sauce,and contribution of Free amino acids (FAAs) and oligopeptides to amino nitrogen (AN) distributed equally in no umami enhancer addition samples.Exogenous sodium glutamate can significantly improve the content of AN.FAAs content of the three samples (l#:premium soy sauce without umami enhancer addition,2#:premium soy sauce with umami enhancer addition,3#:three grade soy sauce without umami enhancer addition) were 3.875 g/100 mL,6.041 g/100 mL and 2.341 g/100 mL,respectively,but 1# became the highest one with value of 3.494 g/100 mL,which was 14.11％ and 65.91％ higher than sample 2# and 3#,after excluding glutamic acid.Essential amino acids content of 1# was the highest with value of 2.08 g/100 mL,which was 18.18％ and 85.71％ higher than sample 2# and 3#.AN content of 2# was highest 1.42 g/100 mL,that glutamic acid gave 40.14％ contribution in all.FAAs and AN content of 3# were the lowest.Research showed that the FAAs and AN composition analysis might be benefit to fermented soy sauce evaluation.
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