牡丹籽粕酱油发酵工艺优化及抗氧化活性研究  

Optimization of fermentation process and antioxidant activityof peony seed meal soy sauce

作　　者：胡伊 于泓鹏[1] 吴克刚[1] 刘晓丽[1] HU Yi;YU Hong-peng;WU Ke-gang;LIU Xiao-li(College of Light Industry and Chemical Engineering,Guangdong University of Technology,Guangzhou,Guangdong 510000,China)

机构地区：[1]广东工业大学轻工化工学院,广东广州510000

出　　处：《食品与机械》2020年第6期157-161,共5页Food and Machinery

基　　金：广东省农村科技特派员重点项目(编号:19ZK0364);广东省林业科技创新重点项目(编号:202KJCX003);广东省科技计划项目(编号:2015A020209157,2015B020204002);国家自然科学基金(编号:81703811)。

摘　　要：采用响应面分析法对牡丹籽粕酱油发酵工艺进行优化,并对其抗氧化活性进行研究。结果表明:最佳发酵工艺条件为发酵温度45.5℃、发酵时间18 d、盐水浓度12%,此时籽粕酱油氨基态氮含量为0.616 g/100 mL。体外抗氧化性试验表明,高温高压灭菌下的牡丹籽粕酱油对DPPH·具有较好的清除能力,清除率可达94.19%。This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce,and the antioxidant activity of peony seed meal soy sauce was studied.The result showed that the establishment of regression model reflects the relationship between the content of amino nitrogen and fermentation temperature,fermentation time and salinity of peony seed meal soy sauce.The optimum fermentation conditions of peony seed meal soy sauce were fermentation temperature of 45.5℃,fermentation time of 18 days,and salinity of 12%.Under the conditions,the content of amino nitrogen in peony seed meal soy sauce was 0.616 g/100 mL.According to the oxidation experiments in vitro,peony seed meal soy sauce under high temperature and high-pressure sterilization had better scavenging ability to DPPH free radicals,and the scavenging rate can reach 94.19%.

关 键 词：牡丹籽粕 酱油 固态发酵 氨基态氮 抗氧化活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS264.21[轻工技术与工程—食品科学与工程]