不同发酵季节酱油发酵基料的大豆异黄酮含量分析研究  

Analysis of soybean isoflavone content in soy sauce fermentation bases in different seasons

作　　者：梁锦云 温林凤 李嘉辉[1,2] 王培培 徐新玉 符姜燕 曹庸 李俊[1,2,3] LIANG Jinyun;WEN Linfeng;LI Jiahui;WANG Peipei;XU Xinyu;FU Jiangyan;CAO Yong;LI Jun(College of Food Science,South China Agricultural University,Guangzhou 510642;Guangdong Provincial Key Laboratory of Active Substances in Functional Foods,Guangzhou 510642;Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528441)

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东省功能食品活性物重点实验室,广州510642 [3]广东美味鲜调味食品有限公司,中山528441

出　　处：《中国食品添加剂》2024年第12期96-103,共8页China Food Additives

基　　金：广式酱油风味控制与智能制造研究创新团队项目(CXTD2020006)。

摘　　要：采用高盐稀态法在冬夏两季分别酿造酱油,测定酱油发酵基料固形物含量,采用高效液相色谱技术检测大豆苷、大豆苷素、黄豆黄苷、黄豆黄素、染料木苷、染料木素等6种异黄酮类成分,并运用酶标法测定冬季发酵基料的β-葡萄糖苷酶活性,分析不同发酵季节酱油发酵基料的大豆异黄酮含量的变化规律。结果表明:整个发酵周期中,冬夏两个批次的发酵基料中固形物含量持续降低,大豆异黄酮总含量均持续增加且在发酵过程中变化趋势大体一致,发酵前期两个批次发酵基料中的黄豆黄苷含量有显著差异,发酵中期黄豆黄素及染料木苷类大豆异黄酮含量存在显著差异。冬天批次发酵基料中的β-葡萄糖苷酶活性在0~30天显著减弱,下降了68.17%;30~105天逐渐增强,恢复到初始活性的90.6%。本研究对探究酱油发酵整个过程中微生物的作用提供理论基础,为高盐稀态酱油的生产提供借鉴经验。Soy sauce was brewed separately in both winter and summer seasons using high-salinity,low-solid method.The solid content of soy sauce fermentation bases was measured,and the changes of six isoflavones including daidzin,daidzein,glycitin,glycitein,genistin and genistein were detected using high performance liquid chromatography(HPLC).Theβ-glucosidase activity of the winter fermentation bases was determined using enzymolysis method.The variations in soy isoflavone content in the fermentation substrates across different seasons were analyzed.The results showed that during the whole fermentation cycle,the solid content in the fermentation bases from both winter and summer batches continued to decrease,while the total soybean isoflavone content continued to increase and the change trend was generally the same during the fermentation process.The content of glycitin in the fermentation base of the two batches during the early fermentation period was significantly different.There were significant differences in the contents of glycitein and genistins isoflavones during the mid-fermentation.Theβ-glucosidase activity in the winter batch fermentation base showed a significant reduction of 68.17%from days 0 to 30,followed by a gradual increase,recovering to 90.6%of its initial activity by day 105.This research provides a theoretical basis for exploring the role of microorganisms throughout the soy sauce fermentation process and offers valuable insights for the production of high-salinity,low-solid soy sauce.

关 键 词：高盐稀态发酵酱油 发酵基料 大豆异黄酮 Β-葡萄糖苷酶 

分 类 号：TS201[轻工技术与工程—食品科学]