发酵酱油色素的提取及性质研究  

Research of extraction and property of melanin from fermented soy sauce

作　　者：郭彩华[1] 陈昭华[1] 孙莉萍 卢珍华[1] 杨秋明[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]厦门夏商淘化大同调味品有限公司,福建厦门361000

出　　处：《食品工业科技》2012年第10期157-161,共5页Science and Technology of Food Industry

基　　金：福建省教育厅科技项目(JA09155)

摘　　要：用有机溶剂从生抽酱油中提取酱油色素,研究其理化性质。结果表明:酱油色素的得率为17.8g/100mL,其为棕褐色带有浓郁酱香味的固形物。紫外和红外光谱扫描结果显示酱油色素是美拉德反应和酶促褐变的产物。酱油色素容易被H2O2氧化,而亚硫酸钠、蔗糖、苯甲酸钠和山梨酸钾对色素的影响很小,说明酱油色素稳定性良好。色素对DPPH自由基的清除能力可达88%,对羟基自由基的清除能力达80%,抑制亚硝胺合成的抑制率可达80%。The melanin was extracted from light fermented soy sauce by organic solvent,and its physical and chemical properties were studied.Results showed that 17.8g soy sauce melanin could be obtained from 100mL uncooked soy sauce,and it was a chocolate brown solid with a rich sauce flavor.UV-Vis and infrared spectra revealed that the soy sauce melanin was products of the Maillard reaction and enzymatic browning.The melanin could be oxidized easily by H2O2.But Na2SO3,sucrose,sodium benzoate and potassium sorbate had little effect on it,soy sauce melanin had a good stability.Scavenging effect of the melanin on DPPH free radicals and on hydroxyl free radicals were 88% and 80%,respectively.Blocking action on synthesis of nitrosamine was up to 80%.

关 键 词：生抽酱油 色素 DPPH自由基 亚硝胺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]