酿造酱油、配制酱油及酿造食醋、配制食醋的鉴别

乙酰丙酸是配制酱油的特有成分，在硫酸溶液中，乙酰丙酸可与香草醛反应而呈现蓝绿色。掺有尿素的酱油在与丁二酮肟、磷酸混合后，加热煮沸会呈现红色。用酱色、食盐等配制的劣质酱油可用测定氨基酸态氮和酱色含量的方法进行鉴别。酿造食醋和配制食醋的常用鉴别方法是碘液法和高锰酸钾法。

IDENTIFICATION OF FERMENTED SOY SAUCE FROM BIENDED SOY SAUCE AND FERMENTED VINEGAR FROM BIENDED VINEGAR

Acetyllpropanoic acid is the characteristic component of biended soy sauce, which will become blue when reactingwith vanillin in sulphuric acid solution. The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid. The soy sauce mixing with pigment and salt may be identified by determining the content of nitrogen formed in amino acid and the content of pigment. The common methods to identify fermented vinegar and biended vinegar are iodine solution method and potassium permanganate method.