摘要
以木桶发酵酱油为原料,分析其一般成分、多酚、总黄酮、矿物质和氨基酸的组成;从木桶发酵酱油(S_(1))和玻璃纤维发酵罐发酵酱油(S_(2)、S_(3)、S_(4)、S_(5)、S_(6))的角度,测定其多酚和总黄酮含量,同时测定木桶发酵酱油与玻璃纤维发酵罐酱油的抗氧化活性;木桶发酵酱油的氨基酸态氮含量1.28 g/100 mL、全氮含量2.17%;木桶发酵酱油中共检测出9种矿物质元素,其中:4种宏量元素,分别为钾、钙、钠和镁;5种微量元素,分别是铁、锌、硒、锰和钼;木桶发酵酱油中检测出氨基酸种类共17种,包含7种必需氨基酸与10种非必需氨基酸;6组供试酱油中均含有多酚和总黄酮物质,其中木桶发酵酱油中多酚和总黄酮含量(分别为4.43 mg/mL和1.87 mg/mL)均高于其他5组酱油试样;6组供试酱油都具有一定的铁离子还原能力和自由基清除能力及总抗氧化能力,并且随着酱油质量浓度的增加,还原能力和抗氧化能力逐渐增强,同等浓度条件下,木桶发酵酱油的抗氧化能力高于玻璃纤维发酵罐发酵酱油。
The general composition,polyphenols,total flavonoids,minerals,and amino acids of barrel-fermented soy sauce were analyzed,the polyphenols and total flavonoids contents were determined from the perspective of barrel-fermented soy sauce(S_(1))and glass-fiber fermentation tank-fermented soy sauce(S_(2),S_(3),S_(4),S_(5),and S_(6)),and the antioxidant activity was also determined for the barrel-fermented soy sauce versus the glass-fiber fermentation tank-fermented soy sauce.The protein content of amino acid nitrogen content was 1.28 g/100 mL,and total nitrogen content was 2.17%.About 9 mineral elements were detected in barrel-fermented soy sauce,4 macronutrients were potassium,calcium,sodium,and magnesium,and 5 trace elements were iron,zinc,selenium,manganese,and molybdenum.About 17 amino acid types,including 7 kinds of amino acids,were detected in barrel-fermented soy sauce.A total of 17 amino acids were detected in the barrel-fermented soy sauce,including 7 essential amino acids and 10 non-essential amino acids;Polyphenols and total flavonoids were found in all six groups of soy sauces,and the contents of polyphenols and total flavonoids in barrel-fermented soy sauce were higher than those in the other 5 groups of soy sauces(4.43 mg/mL and 1.87 mg/mL,respectively);The 6 groups of soy sauces for testing all possessed a certain degree of ferric ion reduction and free radical scavenging capacity and total antioxidant capacity,and with the increase in the concentration of soy sauce,the reduction and antioxidant capacities gradually increased,and at the same concentration,the reduction and antioxidant capacities increased gradually.The antioxidant capacity of barrel-fermented soy sauce was higher than that of fiberglass fermenter-fermented soy sauce under the same concentration condition.
作者
张智勇
王宇婷
熊思瑞
周明印
乔祺
金铁岩
ZHANG Zhiyong;WANG Yuting;XIONG Sirui;ZHOU Mingyin;QIAO Qi;JIN Tieyan(College of Agriculture,Yanbian University,Yanji 133002)
出处
《食品工业》
CAS
2024年第1期284-291,共8页
The Food Industry
关键词
木桶发酵
成分
抗氧化活性
barrel fermentation
composition
antioxidant activity
