酱油发酵过程中异黄酮的含量变化研究  

Study on Content Change of Soybean Isoflavone by High-salt Liquid-state Fermentation and Low-salt Solid-state Fermentation

作　　者：周靖波[1] 黄儒强[1] 叶绍锋[1] 尹艳艳[1] 徐可蔚 黄继红[2] 

机构地区：[1]华南师范大学生命科学学院,广州510631 [2]河南工业大学生物工程学院,郑州450001

出　　处：《中国调味品》2015年第4期56-60,共5页China Condiment

摘　　要：为了获得含高活性染料木素和大豆苷元的功能风味酱油,探明酱油在高盐稀态发酵和低盐固态发酵中大豆异黄酮含量和构成变化。研究以不同发酵过程中大豆苷元和染料木素变化为指标,采用高效液相色谱技术分别对高盐稀态发酵法和低盐固态发酵法生产酱油过程中大豆异黄酮的含量进行测定。结果表明:高盐稀态发酵酱油在发酵第60天大豆苷元和染料木素达到局部峰值6.92μg/mL和7.69μg/mL,而低盐固态发酵中大豆苷元在第20天即达到峰值5.92μg/mL,染料木素第30天达到峰值5.83μg/mL。低盐固态发酵酱油中大豆异黄酮的含量变化较快,在相对较短的时间内到达峰值,而高盐稀态发酵酱油中大豆异黄酮的含量相对较高,其风味较好。研究不仅为酱油的发酵调控技术及制备高品质发酵酱油提供指导,而且为我国生产高品质调味品的技术提供借鉴作用,因此,具有十分重要的理论意义和现实意义。In order to obtain the high activity of genistein and daidzein in soybean, variation of content and composition of soybean isoflavone in soy sauce is explored by high-salt liquid-state fermentation and low-salt solid-state fermentation. In the study, with variation of genistein and daidzein, the content of soybean isoflavone in high-salt liquid-state fermentation and low-salt solid-state fermentation is determined by high performance liquid chromatography （HPLC）. The result shows that the content of daidzein and genistein in high-salt liquid-state fermentation reaches the peak of 6.92 /.tg/mL and 7. 69 Ixg/mL in 60 days~ while the content of daidzein in low-salt solid-state fermentation reaches the peak of 5.92 ttg/mL in 20 clays and the content of genistein of 5.83 μg/mL in 30 days. The content of soybean isoflavone of the later is faster and reaches the peak in a shorter time, however, the former is higher and has better flavor. This study has provided a theoretical basis for making more favorable and high activity soy sauce.

关 键 词：酱油 高盐稀态发酵法 低盐固态发酵法 大豆异黄酮 

分 类 号：TS264.27[轻工技术与工程—发酵工程]