基于可溶性固形物的折射原理，用折光计法测定酱油中可溶性无盐固形物的含量，取得了与重量法基本一致的结果。
On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.
采用无盐发酵制备酱油，反相高效液相色谱(rhplc)法测定异黄酮含量，并对酱油中大豆异黄酮的提取分离方法进行了研究。
Soy sauce was prepared by fermentation without salt. The content of isoflavones in soybean, soy sauce mash and soy sauce was determined by RHPLC respectively.
研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。
The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.
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