豆腐黄浆水发酵阶段产物抗氧化成分和色泽变化  

Changes in antioxidant components and color of fermentation products in effluent from tofu squeezing

作　　者：陈思雨[1] 梁鑫 雷钰 孔倩倩 万欣 张宝善[1,2] CHEN Siyu;LIANG Xin;LEI Yu;KONG Qianqian;WAN Xin;ZHANG Baoshan(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,China;Research Center of Fruit and Vegetable Deep-Processing Technology,Shaanxi Normal University,Xi′an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]陕西省果蔬深加工工程技术研究中心,陕西西安710119

出　　处：《食品与发酵工业》2021年第6期34-41,共8页Food and Fermentation Industries

基　　金：中国富硒产业研究院富硒专项“236”计划项目(2019QCY-2.3);西安市科技计划项目(20193044YF032NS032);陕西省科技计划项目(2019CGXNG-036);2019年榆林市科技计划项目(2019-154);国家重点研发计划项目(2019YFC1606702)。

摘　　要：豆腐黄浆水中富含乳清蛋白、低聚糖、皂甙和异黄酮等物质。为研究豆腐黄浆水发酵食醋各阶段产物中功能成分和色泽的变化规律,为功能型酒液和醋液的开发与研制打下良好基础,该试验以豆腐黄浆水、黄浆水酒液和黄浆水醋液为原料,对其进行热处理、金属离子处理和光照处理,对总酚、总黄酮和色泽进行比较分析。研究发现,3种处理方式会对液体中的总酚和总黄酮造成不同程度的损失,并使色泽发生改变。其中热处理温度越高、热处理时间越长,损失越严重;Fe^(3+)对抗氧化成分的损失和色泽的改变更显著;且在室内避光条件下抗氧化成分和色泽的稳定性最好。该研究对确定豆腐黄浆水及其发酵产品的加工和贮藏条件具有重要指导意义。Effluent from tofu squeezing is rich in whey protein,oligosaccharides,saponins,and isoflavones.The objectives of this study were to evaluate the changes in the functional components and color of products during vinegar fermentation using effluent from tofu and lay a foundation for further development and research on functional liquor and vinegar.Effluent from tofu squeezing,tofu effluent liquor,and tofu effluent vinegar,as raw materials,were treated with heat,metal ions,and light.Subsequently,their color and total phenol and flavonoid content were compared and analyzed.These three treatments changed the color and reduced the total phenol and flavonoid content,to varying degrees.Specifically,higher-temperature treatment for a longer duration substantially reduced the content of antioxidant components;Fe^(3+)ion treatment significantly changed the color and reduced the antioxidant components of the fermented products.The stability of antioxidant components and color was the highest under indoor dark conditions.The results have important guiding significance to determine the optimal conditions for the processing and storage of effluent from tofu squeezing and its fermented products.

关 键 词：豆腐黄浆水 黄浆水酒液 黄浆水醋液 抗氧化成分 色泽 

分 类 号：TS209[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]