以体积分数75%甲醇水溶液对市售酱油样品进行脱蛋白处理,采用反相高效液相色谱法测定酱油样品中3种主要呈味核苷酸(肌苷酸、鸟苷酸、次黄嘌呤)的含量。结合基本成分分析和鲜度感官评价结果,对市售酱油中呈味核苷酸含量与其产品市场价值的相关性进行分析。结果表明,在优化后的液相条件下,待测物质分离效果好,分析结果准确度及精密度高;另外,研究发现,呈味核苷酸能明显提高酱油的鲜味,但高档酱油产品的市场价值更多的依赖于产品的天然性及功能性。

This paper developed an HPLC method for determination of flavor nucleotides in commercial brands of soy sauce of which the protein was removed by 75% aqueous methanol.The correlation between flavor nucleotides and market value was analyzed by the basic ingredients and sensory evaluation.The results showed that flavor nucleotides had a good separating efficiency and high determination accuracy under the optimal condition.The paper also found that flavor nucleotides could improve the taste of soy sauce but the market value of high-end soy sauce products depends more on nutrition and function.