木桶发酵酱油挥发性风味物质研究及体外降压活性分析  

Study on Volatile Flavor Substances of Soy Sauce Fermented in Wooden Barrel and Analysis of Antihypertensive Activity in Vitro

作　　者：熊思瑞 王云峰 张智勇 乔祺 周明印 金铁岩[1] XIONG Sirui;WANG Yunfeng;ZHANG Zhiyong;QIAO Qi;ZHOU Mingyin;JIN Tieyan(College of Agriculture,Yanbian University,Yanji 133002)

机构地区：[1]延边大学农学院,延吉133002

出　　处：《食品工业》2024年第1期245-253,共9页The Food Industry

摘　　要：为研究木桶发酵酱油挥发性风味物质并分析其生理活性,利用HS-SPME-GC-MS比较不同酱油在挥发性物质上存在差异,并结合电子鼻对供试酱油进行分析,通过体外降血压试验,进一步评价木桶发酵酱油对血管紧张素转化酶(ACE)的抑制作用。结果表明,从6组酱油中共检测到130种香气化合物,包括26种酯类物质、18种醇类物质、8种酸类物质、11种醛类物质、15种酮类物质、12种酚类物质、13种烃类物质、13种吡嗪类物质及14种其他化合物,其中木桶发酵酱油S1中酯类、酮类和吡嗪类化合物的相对含量为6组试样中最高(分别为13.27%,1.45%和5.82%)。体外降压活性试验中在测定质量浓度(2,4,6,8和10 mg/mL)范围内,6组供试酱油对血管紧张素转化酶(ACE)均产生明显的抑制作用,在相同质量浓度条件下,木桶发酵酱油对血管紧张素转化酶的抑制率最高,其IC50值为10.23 mg/mL。In order to study the volatile flavor substances and their physiological activities of fermented soy sauce in wooden barrel,HS-SPME-GC-MS was used to compare the differences of volatile substances in different soy sauce,and the experimental soy sauce was analyzed with electronic nose.The inhibitory effect of wooden barrel fermented soy sauce on angiotensin converting enzyme(ACE)was further evaluated through in vitro blood pressure lowering experiment.The results showed that a total of 130 aroma compounds were detected from the 6 groups of soy sauce,including 26 esters,18 alcohols,8 acids,11 aldehydes,15 ketones,12 phenols,13 hydrocarbons,13 pyrazines and 14 other compounds.The contents of esters,ketones and pyrazines were the highest among the 6 groups of samples(13.27%,1.45%and 5.82%,respectively).In vitro antihypertensive activity experiment,the 6 groups of soy sauce had obvious inhibitory effect on angiotensin-converting enzyme(ACE)within the measured concentration(2,4,6,8 and 10 mg/mL).Under the same mass concentration condition,the inhibition rate of ACE was the highest,and its IC50 value was 10.23 mg/mL.

关 键 词：木桶发酵酱油 挥发性风味物质 降血压作用 

分 类 号：TS264.21[轻工技术与工程—发酵工程]