黑酱油类黑素的提取、光谱性质及功能  

Extraction,Spectral Properties and Bioactive Functions of Melanoidin from Black Soy Sauce

作　　者：郭彩华[1] 林丽[1] 陈昭华[1] 卢珍华[1] 孙莉萍 余菁[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：《食品科学》2012年第11期89-93,共5页Food Science

基　　金：福建省教育厅科研项目(JA09155)

摘　　要：从黑酱油中提取类黑素并对其光谱性质和功能进行研究。结果表明:经有机溶剂沉淀及脱盐处理,冷冻干燥获得类黑素粗制品,得率为22.8g/100mL;经Sephadex G-50凝胶层析除去小分子物质,得到分子质量分布在3000～55000u的类黑素纯品。紫外和红外光谱扫描结果显示类黑素粗品是美拉德反应和酶促褐变的产物。类黑素粗制品对DPPH自由基的清除率最高达89.0%,对羟自由基的清除能力达89.5%,对亚硝胺合成的抑制率可达80.0%。提示酱油类黑素粗制品可以作为功能性固体酱油被开发,类黑色素纯品可开发成为功能性食用色素。Melanoidin was extracted from black soy sauce, and its spectral properties and bioactive functions were studied. The results showed that 22.8 g of crude melanoidin could be obtained from 100 mL black soy sauce by organic solvent precipitation. The crude melanoidin was purified by removing small molecular substances with Sephadex G-50 column. The molecular weight of the purified melanoidin was in the range of 3000 to 55000 u. The UV-Vis and infrared spectra revealed that the crude melanoidin was products of the Maillard reaction and enzymatic browning. The scavenging efficiency of the crude melanoidin on DPPH free radicals and on hydroxyl free radicals were 89.0% and 89.5%, respectively. The inhibitory action on the synthesis of nitrosamine was up to 80.0%. Conclusion： crude melanoidin from soy sauce can be developed as a functional solid soy sauce. Neat melanoidin has great potential to developed as a functional food coloring.

关 键 词：黑酱油 类黑素 DPPH自由基 羟自由基 

分 类 号：TS264.2[轻工技术与工程—发酵工程]