酱油生产中的头油、二油和三油组分分析及抗氧化活性评价的研究  

Study on Analizing the component and evaluating on the Antioxidative activity of the First,Secondary and Third Filtrate in brewing of soy sauce

作　　者：李丹[1] 李莹[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2009年第9期64-68,共5页China Condiment

基　　金：国家十一五科技支撑计划项目(2006BAD27B09-6);广东省科技计划工业攻关项目(2007A010900001);广东省科技计划工业攻关项目(2008A010900001)

摘　　要：文章选择还原力、对DPPH自由基清除能力、金属螯合能力三个指标,评价了酱油生产中头油、二油和三油的抗氧化活性,并对头油、二油和三油的基本组分和肽分子量分布进行分析。结果表明:二油和三油的抗氧化能力相比于头油下降的幅度比氨基酸态氮下降的幅度小,尤其是金属螯合能力下降的幅度最小;头油、二油和三油的肽分子量分布没有显著性差异(P>0.05),同一氨基酸态氮水平下,二油和头油中肽含量相当,三油中肽含量相比于头油有明显增加,从抗氧化活性和主要组分分析结果来看,二油、三油与头油没有显著差异。The methods based on the reduce ability, DPPH free radical scavenging and metal chelating capacity have evluated on the Antioxidative activity of the First, Secondary and Third Filtrate in this paper; while had analized the component. The results showed that Secondary and Third Filtrate＇s three kinds of antioxidant capacity had smaller decrease than the decrease on nitrogen in amino acid, compared to the First Filtrate, especially the metal chelating activity had the smallest drop; The three filtrates＂ distribution of the peptides with molecular weight had no significant differences（P〉0.05）. At the same level of nitrogen in amino acid, the First and the Secondery Filtrate had rather the same content of peptides, but the Third Filtrate had increased significantly compared to the first filtrate. From the view of Antioxidative activity and the components, the Secondery Filtrate and the Third Filtrate still had no significant differences from the First Filtrate.

关 键 词：头油 二油 三油 抗氧化活性 氨基酸态氮 

分 类 号：TS264.21[轻工技术与工程—发酵工程]