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为确切掌握西宁市售酱油卫生质量状况，采用中华人民共和国国家标准ＧＢ４７８９·２２—８４的检验方法于１９９５～１９９７年对西宁市售酱油监测结果表明，总平均合格率为５４．２５％，其中国营企业产品合格率为８３．３３％，集体企业为６３．８９％，个体企业为４１．６７％，外埠企业为４７．６２％；导致酱油不合格的主要原因为细菌总数超标和氨基酸态氮含量低，对此提出一些改进工艺措施的建议和对策。
In order to get an accurate grasp of the health quality of soy sauce sold in Xining, the test results of the national standard GB4789.22-84 of the People’s Republic of China on the sale of soy sauce in Xining from 1995 to 1997 showed that the overall average pass rate was 54.25% The qualified rate of state-owned enterprises was 83.33%, that of collective enterprises was 63.89%, that of individual enterprises was 41.67%, and that of other towns was 47.62%. The main reasons leading to unqualified soy sauce were the total number of bacteria exceeded and amino acid nitrogen Low content, put forward some suggestions to improve process measures and countermeasures.