黑枣黄焖鸡酱的理化成分、挥发性成分及抗氧化活性分析  

Analysis of Physicochemical Components,Volatile Components and Antioxidant Activity of Braised Chicken Sauce with Black Date

作　　者：赵艺飞 孔炜浩 高琳 张仁堂[1] 潘磊 刘增辉 ZHAO Yi-fei;KONG Wei-hao;GAO Lin;ZHANG Ren-tang*;PAN Lei;LIU Zeng-hui(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Laoling Tailetang Food Co.,Ltd.,Laoling 253699,China;Laoling Healthy Food Industry Technology Research Institute,Laoling 253699,China;Magpie Food(Shandong)Co.,Ltd.,Laoling 253612,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]乐陵市泰乐堂食品有限公司,山东乐陵253699 [3]乐陵市健康食品产业技术研究院,山东乐陵253699 [4]喜鹊食品(山东)有限公司,山东乐陵253612

出　　处：《中国调味品》2023年第12期144-148,共5页China Condiment

基　　金：中央引导地方科技发展资金项目(YDZX2021071);2021年度山东省重点研发计划项目(2021TZXD011);德州市健康食品产业创新创业共同体;山东省土地发展集团有限公司科技项目。

摘　　要：黄焖鸡是家喻户晓的一道名菜,味道鲜美,黄焖鸡酱的研制可以进一步简化制作工艺,更好地保留黄焖鸡的风味。开发一种黑枣黄焖鸡酱,并对比黑枣黄焖鸡酱和黄焖鸡酱的差异,分别测定了黑枣黄焖鸡酱和黄焖鸡酱的多糖、多酚、黄酮、蛋白质、总酸、氨基酸态氮含量、挥发性成分以及抗氧化活性。结果表明,黑枣黄焖鸡酱相较于黄焖鸡酱的多糖、多酚、黄酮、总酸含量分别增加了17.49%、10.29%、32.69%、53.56%;蛋白质、氨基酸态氮含量分别降低了3.20%、26.79%;黑枣黄焖鸡酱挥发性成分比普通黄焖鸡酱增加了4种,主要挥发性成分依旧是乙醇,占56.06%,增加了糠醛、乙酸、5-甲基呋喃醛等小分子挥发性成分;黑枣黄焖鸡酱清除ABTS和DPPH自由基能力明显增强,Fe^(3+)还原能力变化不大,IC_(50)值分别为18.44,67.17,12.72 mg/g。综上,黑枣黄焖鸡酱在营养成分、挥发性成分以及抗氧化活性等方面优于普通黄焖鸡酱。该研究能够为黄焖鸡酱的工业化生产、应用及品质控制提供参数借鉴,并提供一种新口味的黄焖鸡酱。Braised chicken is a famous dish with delicious taste.The development of braised chicken sauce can further simplify the production process and better preserve the flavor of braised chicken.A kind of braised chicken sauce with black date is developed,the differences between braised chicken sauce with black date and braised chicken sauce are compared,and the content of polysaccharides,polyphenols,flavonoids,protein,total acids and amino acid nitrogen,volatile components and antioxidant activity of braised chicken sauce with black date and braised chicken sauce are determined respectively.The results show that compared with braised chicken sauce,the content of polysaccharides,polyphenols,flavonoids and total acids of braised chicken sauce with black date increases by 17.49%,10.29%,32.69%,53.56%respectively;the content of protein and amino acid nitrogen decreases by 3.20%and 26.79%respectively;braised chicken sauce with black date has four more volatile components than ordinary braised chicken sauce,the main volatile component remains ethanol,accounting for 56.06%,and small-molecule volatile components such as furfural,acetic acid and 5-methyl furfural appear.The scavenging capacity of braised chicken sauce with black date on ABTS and DPPH free radicals is significantly enhanced,and there is no significant difference in Fe^(3+) reducing power,with IC_(50) values of 18.44,67.17,12.72 mg/g respectively.In conclusion,braised chicken sauce with black date is better than ordinary braised chicken sauce in terms of nutrients,volatile components and antioxidant activity.This study could provide parameter references for the industrial production,application and quality control of braised chicken sauce,and provide a kind of braised chicken sauce with new flavor.

关 键 词：黑枣 黄焖鸡酱 理化成分 挥发性成分 抗氧化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]