基于统计学方法的酱油二次沉淀形成的初步研究
详细信息Preliminary study on secondary sediment formation of soy sauces based on statistics methods
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摘要: 本文以市售25种酱油为研究对象,以pearson相关分析法研究了酱油pH、总糖、还原糖、NaCl、总氮、氨基酸态氮、无盐固形物含量与酱油二次沉淀形成的相关性。同时,以T检验法研究了酱油不同发酵方式、类型、主要原料、质量等级和产地对酱油二次沉淀形成的影响。研究结果表明:酱油二次沉淀的形成与酱油中总糖、总氮和无盐固形物的含量呈显著正相关,与酱油pH、还原糖、NaCl、氨基酸态氮含量无统计学意义上的相关性。此外,分析结果显示酱油的发酵方式、主要原料、质量等级和产地对酱油二次沉淀的形成存在较大影响,而酱油类型对酱油二次沉淀的形成不存在明显影响。Abstract: The correlation between pH, contents of total sugar, reducing sugar, NaCl, total nitrogen, amino acid nitrogen, salt-free solid and secondary sediment formation of 25 commercial soy sauces was studied using pearson correlation analysis. Meanwhile, the effects of fermentation methods, types ( light /dark ) , main raw materials, quality grades and origins on secondary sediment formation of soy sauces were analyzed using T test method.Results demonstrated that the secondary sediment formation and contents of total sugar, total nitrogen and salt- free solid of soy sauces had a significantly positive correlation, and no statistically correlation between secondary sediment formation and pH, contents of reducing sugar, NaCl, amino acid nitrogen of soy sauces. Furthermore, results showed that there were significant effects of fermentation methods, main raw materials, quality grades, origins on secondary sediment formation of soy sauces, and no significant effect of types on secondary sediment formation of soy sauces.
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