牡丹籽酱油的制备及其抗氧化活性研究  

Study on the preparation and antioxidant properties of peony seed soy sauce

作　　者：张明君 李迎秋[1] ZHANG Mingjun;LI Yingqiu(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353

出　　处：《轻工学报》2023年第4期53-60,共8页Journal of Light Industry

基　　金：齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项项目(2022JBZ01-08);山东省重点研发计划项目(2020CXGC010604)

摘　　要：分别采用高盐稀态发酵工艺和低盐固态发酵工艺制备牡丹籽酱油,并与采用相同发酵工艺制备的黄豆酱油进行对比,研究其感官特性、抗氧化活性物质含量及抗氧化活性。结果表明:发酵工艺相同的情况下,牡丹籽酱油具有比黄豆酱油更明显的甜味和更好的色泽;高盐稀态牡丹籽酱油和低盐固态牡丹籽酱油的总酚含量为571.73 mg GAE/100 mL和516.77 mg GAE/100 mL、总黄酮含量为87.78 mg RE/100 mL和76.05 mg RE/100 mL,均显著高于高盐稀态黄豆酱油和低盐固态黄豆酱油(P<0.05);高盐稀态牡丹籽酱油和低盐固态牡丹籽酱油的DPPH自由基清除率(75.57%和75.79%)、ABTS自由基清除率(180.25 mmol Trolox/mL和169.17 mmol Trolox/mL)和还原力(6577.60μg AAE/mL和6039.58μg AAE/mL)也均显著强于高盐稀态黄豆酱油和低盐固态黄豆酱油(P<0.05)。综上可知,牡丹籽酱油具有更优良的抗氧化活性。Peony seed soy sauces were prepared by high-salt dilute-state and low-salt solid-state fermentation processes,and compared with soybean soy sauces,in order to study the sensory characteristics,antioxidant active substance content,and antioxidant properties.The results showed that peony seed soy sauces had stronger sweetness and better color than soybean soy sauces with the same fermentation process.The contents of total phenolic of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 571.73 mg GAE/100 mL and 516.77 mg GAE/100 mL,the contents of total flavonoid of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 87.78 mg RE/100 mL and 76.05 mg RE/100 mL,which were significantly higher than those of high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauce(P<0.05).And the DPPH free radical scavenging activity rate(75.57%and 75.79%),ABTS free radical scavenging activity rate(180.25 mmol Trolox/mL and 169.17 mmol Trolox/mL)and reducing power(6577.60μg AAE/mL and 6039.58μg AAE/mL)of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy saucewere were also significantly stronger than high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauces(P<0.05).In summary,peony seed soy sauces was a soy sauce product had better antioxidant activity.

关 键 词：酱油 抗氧化活性 牡丹籽粕 低盐固态发酵 高盐稀态发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]