黄豆酱油与黑豆酱油抗氧化活性及风味物质的比较
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摘要
本文研究了相同工艺下,黄豆、黑豆两种蛋白原料制备传统高盐稀态酱油的差异。比较两种酱油基本成分及抗氧化活性的差异,并利用顶空-固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)分析两种酱油挥发性风味物质。结果表明,黑豆酱油总氮、氨基态氮、还原糖等显著高于黄豆酱油(p<0.05),黄豆酱油鲜味氨基酸含量更高。黑豆酱油抗氧化活性高于黄豆酱油,相关性分析表明总酚、总黄酮及类黑精是酱油抗氧化活性的重要物质基础。两种酱油挥发性风味物质种类及含量差异显著(p<0.05),共鉴定出98种物质,黄豆酱油、黑豆酱油总风味物质种类分别有63种、59种,总峰面积分别为297.6×10~7、213.6×10~7。综合分析表明黄豆酱油醇香突出,黑豆酱油醇、酯及醛酮类主要挥发性成分较均衡,风味协调。
The differences of Chinese traditional high-salt diluted soy sauce prepared with two kinds of protein raw materials, including soybean and black bean were studied under the same process in this study. We compared the characteristics of the two kinds of soy sauces, including basic components, antioxidant activity as well as the volatile flavor components extracted by headspace solid-phase microextraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that total nitrogen, amino nitrogen, reducing sugar in black bean soy sauce were significantly higher than those in soybean soy sauce(p<0.05), while soy sauce contained more umami amino acid. Besides, the antioxidant activity of black bean soy sauce was higher than that of soy sauce. Correlation analysis indicated that the total phenolics, total flavonoids and melanoidins could be inferred as the main antioxidant substances in soy sauce. There were significant differences in the types and content of volatile flavors in the two soy sauces(p<0.05), and a total of 98 substances were identified.There were 63 kinds and 59 kinds of total flavor substances in soybean sauce and black bean soy sauces, respectively, and their total peak area were 297.6×10~7 and 213.6×10~7, respectively. Comprehensive analysis showed that soy sauce was mellow and prominent, while black bean soy sauce contained more harmonious flavor because its main volatile components were more balanced.
The differences of Chinese traditional high-salt diluted soy sauce prepared with two kinds of protein raw materials, including soybean and black bean were studied under the same process in this study. We compared the characteristics of the two kinds of soy sauces, including basic components, antioxidant activity as well as the volatile flavor components extracted by headspace solid-phase microextraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that total nitrogen, amino nitrogen, reducing sugar in black bean soy sauce were significantly higher than those in soybean soy sauce(p<0.05), while soy sauce contained more umami amino acid. Besides, the antioxidant activity of black bean soy sauce was higher than that of soy sauce. Correlation analysis indicated that the total phenolics, total flavonoids and melanoidins could be inferred as the main antioxidant substances in soy sauce. There were significant differences in the types and content of volatile flavors in the two soy sauces(p<0.05), and a total of 98 substances were identified.There were 63 kinds and 59 kinds of total flavor substances in soybean sauce and black bean soy sauces, respectively, and their total peak area were 297.6×10~7 and 213.6×10~7, respectively. Comprehensive analysis showed that soy sauce was mellow and prominent, while black bean soy sauce contained more harmonious flavor because its main volatile components were more balanced.
引文
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[5]侯竹美,王凤舞.黄豆豉和黑豆豉在发酵过程中的抗氧化性[J].青岛农业大学学报(自然科学版),2016,33(1):45-48HOU Zhu-mei,WANG Feng-wu.The antioxidant properties of fermented soy bean and black bean[J].Journal of Qingdao Agricultural University(Natural Science Edition),2016,33(1):45-48
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[7]Xu B J,Chang S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):S159
[8]Zhong Z.Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity[J].Journal of Agricultural and Food Chemistry,2002,50(10):3010
[9]沈军卫,樊金玲,朱文学,等.模式美拉德反应产物的抗氧化性与反应进程的关系研究[J].食品科技,2010,3:253-257SHEN Jun-wei,FAN Jin-ling,ZHU Wen-xue,et al.Antioxidant activity of maillard reaction products as related to the processing of maillard reaction[J].Food Science,2010,3:253-257
[10]李莹,刘敏,崔春,等.酱油抗氧化能力评价及聚类分析[J].食品与发酵工业,2008,34(1):14-19LI Ying,LIU Min,CUI Chun,et al.Antioxidant activity assessment and cluster analysis of retail soy sauce products[J].Food and Fermentation Industry,2008,34(1):14-19
[11]李丹,李莹,赵谋明.酱油生产中的头油、二油和三油组分分析及抗氧化活性评价的研究[J].中国调味品,2009,9:64-68LI Dan,LI Ying,ZHAO Mou-ming.Study on analizing the component and evaluating on the antioxidative activity of the first,secondary and third filtrate in brewing of soy sauce[J].China Condiment,2009,9:64-68
[12]曹亚兰,赵谋明,郑赛晶,等.以ORAC法为评价指标优化制备大豆抗氧化肽[J].食品与发酵工业,2011,37(10):73-77CAO YA-lan,ZHAO Mou-ming,ZHENG Sai-jing,et al.Optimization of preparation of soybean antioxidant peptides by using ORAC as evaluation index[J].Food and Fermentation Industry,2011,37(10):73-77
[13]赵谋明,蔡宇,冯云子,等.HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物[J].现代食品科技,2014,11:204-212ZHAO Mou-ming,CAI Yu,FENG Yun-zi,et al.Identification of aroma-active compounds in soy sauce by HS-SPME-GC-MS/O[J].Modern Food Science and Technology,2014,11:204-212
[14]Feng Y,Cai Y,Su G,et al.Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China[J].Food Chemistry,2014,145(145C):126-134
[15]邹阳,崔春,赵谋明.不同原料配比对酱油成曲抗氧化活性的影响[J].食品与发酵工业,2010,7:1-5ZHOU Yang,CUI Chun,ZHAO Mou-ming.Effect of different raw material ratio on antioxidant activity of soy sauce Koji[J].Food and Fermentation Industry,2010,7:1-5
[16]王猛.黑豆酱油的初步研发[D].天津:天津科技大学,2013WANG Meng.Preliminary research and development of black soy sauce[D].Tianjin:Tianjin University of Science and Technology,2013
[17]张海.大豆酱发酵过程中乳酸菌和酵母菌的作用[J].中国调味品,1993,6:5-8ZHANG Hai.Effect of lactic acid bacteria and yeast on soybean paste fermentation[J].Chinese Condiment,1993,6:5-8
[18]Hiromichi K,Mee R R,Nishimura T.Role of Free Amino Acids and Peptides in Food Taste[M].Flavor chemistry trends and developments,Washington,DC:American Chemical Society,1989
[19]Schoenberger C,Krottenthaler M,Back W.Sensory and analytical characterization of nonvolatile taste-active compounds in bottom-fermented beers[J].Master Brewers Association of the Americas,2002,39:210-217
[20]Breslin P a S.Interactions among salty,sour and bitter compounds[J].Trends in Food Science and Technology,1996,7(12):390-399
[21]Rsj K,Pas B.An overview of binary taste-taste interactions[J].Food Quality and Preference,2003,14(2):111-124
[22]Ogasawara M,Yamada Y,Egi M.Taste enhancer from the long-term ripening of miso(soybean paste)[J].Food Chemistry,2006,99(4):736-741
[23]Ogasawara M,Katsumata T,Egi M.Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide[J].Food Chemistry,2006,99(3):600-604
[24]Tabart J,Kevers C,Pincemail J,et al.Comparative antioxidant capacities of phenolic compounds measured by various tests[J].Food Chemistry,2009,113(4):1226-1233
[25]Liu R H.Health Benefits of Whole Grain Phytochemicals[J].Critical Reviews in Food Science and Nutrition,2010,50(3):193-208
[26]朱怡霖,张海生,杨淑芳,等.18种大豆多酚含量组成及抗氧化活性分析[J].食品与发酵工业,2017,43(1):241-245ZHU Yi-lin,ZHANG Hai-sheng,YANG Shu-fang,et al.Comparisons of phenolic composition and antioxidant activity in 18 different varieties of soybean[J].Food and Fermentation Industry,2017,43(1):241-245
[27]Rie T,Reiko O,Chikako K,et al.Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation[J].Journal of Agricultural and Food Chemistry,2005,53(11):4578
[28]Lertsiri S,Maungma R,Assavanig A,et al.Roles of the maillard reaction in browning during moromi process of thai soy sauce[J].Journal of Food Processing and Preservation,2001,25(2):149-162
[29]李莹.传统发酵酱油生理活性成分的分离鉴定及作用机制研究[D].广州:华南理工大学,2011LI Ying.Isolation,identification and mechanistic action of bioactive compounds in trditional fermented soy sauce[D].Guangzhou:South China University of Technology,2011
[30]Zhou K,Yu L.Effects of extraction solvent on wheat bran antioxidant activity estimation[J].LWT-Food Science and Technology,2004,37(7):717-721
[31]包启安.酱油科学与酿造技术[M].北京:中国轻工业出版社,2011BAO Qi-an.Soy Sauce Science and Brewing Technology[M].Beijing:China Light Industry Press,2011
[32]李学伟,朱新贵,梁姚顺,等.全大豆和脱脂大豆酿造酱油的差异化研究[J].中国酿造,2015,34(1):22-26LI Xue-wei,ZHU Xin-gui,LIANG Yao-shun,et al.Study on the difference of soy sauce made from soybean and skimmed soybean[J].Chinese Brewing,2015,34(1):22-26
[33]Shu Y S,Wen G J,Yu P Z.Profile of volatile compounds in12 Chinese soy sauces produced by a high-salt-diluted state fermentation[J].Journal of the Institute of Brewing,2010,116(3):316-328
[34]Lee S M,Seo B C,Kim Y S.Volatile compounds in fermented and acid-hydrolyzed soy sauces[J].Journal of Food Science,2010,71(3):C146-C156
[35]赵国忠,姚云平,曹小红,等.2种米曲霉发酵酱油风味物质比较[J].食品科学,2014,35(24):249-253ZHAO Guo-zhong,YAO Yun-ping,CAO Xiao-hong,et al.Comparison of flavor compounds in soy sauces fermented by two aspergillus oryzae strains[J].Food Science,2014,35(24):249-253
[36]Zhao J,Dai X,Liu X,et al.Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis[J].Food Control,2011,22(6):1008-1013
[37]Pmg C,Bosset J O.Key odorants in various cheese types as determined by gas chromatography-olfactometry[J].International Dairy Journal,2002,12(12):959-984
[38]And P S,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15):6262-6269
[39]Zhang Y F,Tao W Y.Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J].African Journal of Biotechnology,2009,8(4):673-681
[2]罗诗茹,蔡玉莲,朱冠琳,等.黑豆、黄豆、红豆、绿豆中的蛋白质含量比较[J].科技视界,2014,20:69LUO Shi-ru,CAI Yu-lian,ZHU Guan-lin,et al.Comparison of protein content in black beans,soyabean,red bean and mung bean[J].Science and Technology Vision,2014,20:69
[3]Xu B,Chang S K C.Antioxidant capacity of seed coat,dehulled bean,and whole black soybeans in relation to their distributions of total phenolics,phenolic acids,anthocyanins,and isoflavones[J].Journal of Agricultural and Food Chemistry,2008,56(18):8365-8673
[4]何诚诚.豌豆蛋白造粒制曲和用于酱油酿造性能的研究[D].广州:华南农业大学,2012HE Cheng-cheng.Study on the pea protein pelletizing and its application to soy sauce brewing[D].Guangzhou:South China Agricultural University,2012
[5]侯竹美,王凤舞.黄豆豉和黑豆豉在发酵过程中的抗氧化性[J].青岛农业大学学报(自然科学版),2016,33(1):45-48HOU Zhu-mei,WANG Feng-wu.The antioxidant properties of fermented soy bean and black bean[J].Journal of Qingdao Agricultural University(Natural Science Edition),2016,33(1):45-48
[6]梁姚顺,吕东津,朱明军,等.黑豆保健酱油高盐稀态工艺酿造试验[J].中国调味品,2005,8:20-22LIANG Yao-shun,LV Dong-jin,ZHU Ming-jun,et al.High salt liquid brewing technology of black bean soy sauce[J].Chinese Condiment,2005,8:20-22
[7]Xu B J,Chang S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):S159
[8]Zhong Z.Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity[J].Journal of Agricultural and Food Chemistry,2002,50(10):3010
[9]沈军卫,樊金玲,朱文学,等.模式美拉德反应产物的抗氧化性与反应进程的关系研究[J].食品科技,2010,3:253-257SHEN Jun-wei,FAN Jin-ling,ZHU Wen-xue,et al.Antioxidant activity of maillard reaction products as related to the processing of maillard reaction[J].Food Science,2010,3:253-257
[10]李莹,刘敏,崔春,等.酱油抗氧化能力评价及聚类分析[J].食品与发酵工业,2008,34(1):14-19LI Ying,LIU Min,CUI Chun,et al.Antioxidant activity assessment and cluster analysis of retail soy sauce products[J].Food and Fermentation Industry,2008,34(1):14-19
[11]李丹,李莹,赵谋明.酱油生产中的头油、二油和三油组分分析及抗氧化活性评价的研究[J].中国调味品,2009,9:64-68LI Dan,LI Ying,ZHAO Mou-ming.Study on analizing the component and evaluating on the antioxidative activity of the first,secondary and third filtrate in brewing of soy sauce[J].China Condiment,2009,9:64-68
[12]曹亚兰,赵谋明,郑赛晶,等.以ORAC法为评价指标优化制备大豆抗氧化肽[J].食品与发酵工业,2011,37(10):73-77CAO YA-lan,ZHAO Mou-ming,ZHENG Sai-jing,et al.Optimization of preparation of soybean antioxidant peptides by using ORAC as evaluation index[J].Food and Fermentation Industry,2011,37(10):73-77
[13]赵谋明,蔡宇,冯云子,等.HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物[J].现代食品科技,2014,11:204-212ZHAO Mou-ming,CAI Yu,FENG Yun-zi,et al.Identification of aroma-active compounds in soy sauce by HS-SPME-GC-MS/O[J].Modern Food Science and Technology,2014,11:204-212
[14]Feng Y,Cai Y,Su G,et al.Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China[J].Food Chemistry,2014,145(145C):126-134
[15]邹阳,崔春,赵谋明.不同原料配比对酱油成曲抗氧化活性的影响[J].食品与发酵工业,2010,7:1-5ZHOU Yang,CUI Chun,ZHAO Mou-ming.Effect of different raw material ratio on antioxidant activity of soy sauce Koji[J].Food and Fermentation Industry,2010,7:1-5
[16]王猛.黑豆酱油的初步研发[D].天津:天津科技大学,2013WANG Meng.Preliminary research and development of black soy sauce[D].Tianjin:Tianjin University of Science and Technology,2013
[17]张海.大豆酱发酵过程中乳酸菌和酵母菌的作用[J].中国调味品,1993,6:5-8ZHANG Hai.Effect of lactic acid bacteria and yeast on soybean paste fermentation[J].Chinese Condiment,1993,6:5-8
[18]Hiromichi K,Mee R R,Nishimura T.Role of Free Amino Acids and Peptides in Food Taste[M].Flavor chemistry trends and developments,Washington,DC:American Chemical Society,1989
[19]Schoenberger C,Krottenthaler M,Back W.Sensory and analytical characterization of nonvolatile taste-active compounds in bottom-fermented beers[J].Master Brewers Association of the Americas,2002,39:210-217
[20]Breslin P a S.Interactions among salty,sour and bitter compounds[J].Trends in Food Science and Technology,1996,7(12):390-399
[21]Rsj K,Pas B.An overview of binary taste-taste interactions[J].Food Quality and Preference,2003,14(2):111-124
[22]Ogasawara M,Yamada Y,Egi M.Taste enhancer from the long-term ripening of miso(soybean paste)[J].Food Chemistry,2006,99(4):736-741
[23]Ogasawara M,Katsumata T,Egi M.Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide[J].Food Chemistry,2006,99(3):600-604
[24]Tabart J,Kevers C,Pincemail J,et al.Comparative antioxidant capacities of phenolic compounds measured by various tests[J].Food Chemistry,2009,113(4):1226-1233
[25]Liu R H.Health Benefits of Whole Grain Phytochemicals[J].Critical Reviews in Food Science and Nutrition,2010,50(3):193-208
[26]朱怡霖,张海生,杨淑芳,等.18种大豆多酚含量组成及抗氧化活性分析[J].食品与发酵工业,2017,43(1):241-245ZHU Yi-lin,ZHANG Hai-sheng,YANG Shu-fang,et al.Comparisons of phenolic composition and antioxidant activity in 18 different varieties of soybean[J].Food and Fermentation Industry,2017,43(1):241-245
[27]Rie T,Reiko O,Chikako K,et al.Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation[J].Journal of Agricultural and Food Chemistry,2005,53(11):4578
[28]Lertsiri S,Maungma R,Assavanig A,et al.Roles of the maillard reaction in browning during moromi process of thai soy sauce[J].Journal of Food Processing and Preservation,2001,25(2):149-162
[29]李莹.传统发酵酱油生理活性成分的分离鉴定及作用机制研究[D].广州:华南理工大学,2011LI Ying.Isolation,identification and mechanistic action of bioactive compounds in trditional fermented soy sauce[D].Guangzhou:South China University of Technology,2011
[30]Zhou K,Yu L.Effects of extraction solvent on wheat bran antioxidant activity estimation[J].LWT-Food Science and Technology,2004,37(7):717-721
[31]包启安.酱油科学与酿造技术[M].北京:中国轻工业出版社,2011BAO Qi-an.Soy Sauce Science and Brewing Technology[M].Beijing:China Light Industry Press,2011
[32]李学伟,朱新贵,梁姚顺,等.全大豆和脱脂大豆酿造酱油的差异化研究[J].中国酿造,2015,34(1):22-26LI Xue-wei,ZHU Xin-gui,LIANG Yao-shun,et al.Study on the difference of soy sauce made from soybean and skimmed soybean[J].Chinese Brewing,2015,34(1):22-26
[33]Shu Y S,Wen G J,Yu P Z.Profile of volatile compounds in12 Chinese soy sauces produced by a high-salt-diluted state fermentation[J].Journal of the Institute of Brewing,2010,116(3):316-328
[34]Lee S M,Seo B C,Kim Y S.Volatile compounds in fermented and acid-hydrolyzed soy sauces[J].Journal of Food Science,2010,71(3):C146-C156
[35]赵国忠,姚云平,曹小红,等.2种米曲霉发酵酱油风味物质比较[J].食品科学,2014,35(24):249-253ZHAO Guo-zhong,YAO Yun-ping,CAO Xiao-hong,et al.Comparison of flavor compounds in soy sauces fermented by two aspergillus oryzae strains[J].Food Science,2014,35(24):249-253
[36]Zhao J,Dai X,Liu X,et al.Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis[J].Food Control,2011,22(6):1008-1013
[37]Pmg C,Bosset J O.Key odorants in various cheese types as determined by gas chromatography-olfactometry[J].International Dairy Journal,2002,12(12):959-984
[38]And P S,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15):6262-6269
[39]Zhang Y F,Tao W Y.Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J].African Journal of Biotechnology,2009,8(4):673-681