真假酱油现场快速鉴别试剂盒的研制

Development of a rapid on-site identification kit for genuine and fake soy sauce

摘要

建立针对特征物质(乙醇、色氨酸)的特异显色反应，鉴别真假酿造酱油。先用活性炭对酱油有效脱色后，根据乙醇在高锰酸钾氧化下与品红反应生成深紫色化合物；在酸性介质中，色氨酸与对二甲氨基苯甲醛（DMAB）发生缩合反应生成黄色化合物来进行鉴别，该方法简单快速、准确可靠，易于应用于现场进行检测。

Abstract

A specific colorimetric reaction targeting characteristic substances (ethanol and tryptophan) was established to distinguish between authentic and counterfeit brewed soy sauce. After effective decolorization of soy sauce using activated carbon, ethanol reacts with alizarin red under potassium permanganate oxidation to form a deep purple compound. In an acidic medium, tryptophan undergoes a condensation reaction with p-dimethylaniline benzaldehyde (DMAB) to produce a yellow compound. This method is simple, rapid, accurate, and reliable, making it suitable for on-site detection.

关键词

酿造酱油（真酱油） / 化学酱油（假酱油） / 乙醇 / 色氨酸 / 试剂盒

Key words

Fermented soy sauce (authentic soy sauce) / Chemical soy sauce (fake soy sauce) / Ethanol / Tryptophan / test kit

参考文献

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