In order to achieve the purpose of the risk pre-warning about the deterioration occurring in the finished sauce with microbial contamination, 4 kinds of physicochemical indexes were compared and analyzed, including the content of reducing sugar, total acid, ammoniacal nitrogen and diacetyl. The results showed that the finished sauce deteriorated because of the contamination of salt-tolerance bacillus, and its physicochemical indexes changed significantly. The reducing sugar content decreased drastically and the content of total acid, ammoniacal nitrogen and diacetyl increased obviously. It can be judged that the sauce is deteriorated while the decreasing amplitude of reducing sugar content reach to 60%, and the increasing amplitude of total acid content reach to 32%, ammoniacal nitrogen content 6.0% and diacetyl content 20.4%.

Publication Date


First Page


Last Page





[1] Li Ying, Zhao Hai-feng, Zhao Mou-ming, et al. Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis[J]. International Journal of Food Science and Technology, 2010, 45(1): 133-139.
[2] 程鹏. 2014年中国酱油产量统计分析. (2015-02-04)[2016-05-11]. http://www.askci.com/news/chanye/2015/02/04/165020koaw.shtml.
[3] 陈思玺. 我国调味品行业发展分析[J]. 科技创新导报, 2014(23): 201-204.
[4] Wei Quan-zeng, Wang Hong-bin, Chen Zhi-xin, et al. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process[J]. Appl. Microbiol. Biotechnol., 2013, 97(20): 9 111-9 119.
[5] 张小丽, 蒋予箭, 李锋. 导致酱油胀袋微生物的分离与鉴[J]. 食品与发酵工业, 2014, 40(7): 51-55.
[6] 郭天文, 叶红. 解决酱油货架期涨袋,爆瓶的探讨[J]. 中国酿造, 2010(3): 138.
[7] 蒋雪薇, 周尚庭, 叶菁, 等. 成品变质酱油中微生物的分离鉴定及变质原因分析[J]. 食品与机械, 2016, 32(2): 46-50.
[8] 王美茜, 孙海燕, 李晓红. 2002年沈阳市销售酱油理化指标的全面调查[J]. 中国卫生检验杂志, 2002, 12(5): 584.
[9] 尤生萍, 肖华志, 孙亚培, 等. 市售酱油常用理化指标的检测分析[J]. 中国调味品, 2011, 36(4): 98-101.
[10] 中国国家标准化管理委员会. GB 18186—2000 酿造酱油[S]. 北京: 中国标准出版社, 2001.
[11] 赵谋明. 调味品[M]. 北京: 化学工业出版社, 2001.
[12] Steinhaus P, Schieberle P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J]. Journal of Agricultural and Food Chemistry, 2007, 55: 6 262-6 269.
[13] Chen Yan-qing, Ni Yong-nian, Kokot Serge. Discriminat ion of Chinese tradit ional soy sauces based on their physico-chemical properties[J]. Science China·Chemistry, 2010, 53(6): 1 406-1 413.
[14] 刘婷婷, 蒋雪薇, 周尚庭, 等. 高盐稀态发酵与低盐固态发酵酱油中次生菌群分析[J]. 食品与机械, 2010, 26(6): 13-17.
[15] 王莉, 林琳, 汪地强, 等. 应用HS—GC—MS法分析白酒中的双乙酰[J]. 酿酒科技, 2014(8): 91-93.
[16] 祝美云, 李厚强. 啤酒双乙酰测定影响因素的研究[J]. 食品科技, 2008(4): 184-186.
[17] 中国国家标准化管理委员会. GB 4927—2008 啤酒[S]. 北京: 中国标准出版社, 2009.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.