酿造酱油中10种单体酚酸成分的检测分析
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摘要
[目的]建立一种可以同时检测10种酚酸含量的高效液相分析方法。[方法]以无添加特级酿造酱油和普通特级酿造酱油、三级酱油为研究对象,分析总多酚和单体酚酸种类与含量。[结果]该方法操作简便,准确度和重复性好。3个样品的酚酸种类相似,无添加特级酱油的总酚酸含量为251.870 mg/L,显著高于普通特级酱油(109.655 mg/L)和三级酱油(42.461 mg/L),其中儿茶素、香草酸、咖啡酸和阿魏酸4种单体酚酸含量显著高于普通特级酱油和三级酱油。[结论]酚酸类成分的组成和含量分析可为酿造酱油品质研究提供更全面的评价思路。
[Objective] The research aimed to establish an analysis method of 10 kinds of phenolic acids by HPLC.[Method]Taking no added special grade soy sauce,ordinary special grade soy sauce and No. 3 soy sauce as research object,the type and content of total polyphenols and monomeric phenolic acids were analyzed.[Result]The methods were convenient with high recovery rate,good repeatability and accuracy. There was no difference of the total polyphenol contents and phenolic acids species among three samples. However,total phenolic acids content of no added special grade soy sauce was 251. 870 mg/L,which was significantly higher than that of ordinary special grade soy sauce( 109. 655 mg/L)and No. 3 soy sauce( 42. 461 mg/L). Content of catechinic acid,vanillic acid,caffeic acid and ferulic acid in no added special grade soy sauce were significantly higher than that of ordinary special grade soy sauce and No. 3 soy sauce.[Conclusion]The composition and content analysis of phenolic acids can provide a more comprehensive evaluation of the quality of fermented soy sauce.
[Objective] The research aimed to establish an analysis method of 10 kinds of phenolic acids by HPLC.[Method]Taking no added special grade soy sauce,ordinary special grade soy sauce and No. 3 soy sauce as research object,the type and content of total polyphenols and monomeric phenolic acids were analyzed.[Result]The methods were convenient with high recovery rate,good repeatability and accuracy. There was no difference of the total polyphenol contents and phenolic acids species among three samples. However,total phenolic acids content of no added special grade soy sauce was 251. 870 mg/L,which was significantly higher than that of ordinary special grade soy sauce( 109. 655 mg/L)and No. 3 soy sauce( 42. 461 mg/L). Content of catechinic acid,vanillic acid,caffeic acid and ferulic acid in no added special grade soy sauce were significantly higher than that of ordinary special grade soy sauce and No. 3 soy sauce.[Conclusion]The composition and content analysis of phenolic acids can provide a more comprehensive evaluation of the quality of fermented soy sauce.
引文
[1]石家庄珍极酿造集团有限责任公司.酿造酱油:GB 18186—2000[S].北京:中国标准出版社,2001.
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[14]陈建业,温鹏飞,战吉成,等.葡萄酒中11种酚酸的反相高效液相色谱测定方法研究[J].中国食品学报,2006,6(6):133-138.
[2]沈苗.超越清洁标签——完美的红色色素和风味天然解决方案[J].食品安全导刊,2017(4):54-55.
[3]郭辉,李沛,李库.Umami型酵母抽提物对无添加酱油的品质提升作用[J].中国调味品,2015(11):75-77.
[4]周尚庭,李沛,郭辉.谷氨酰胺酶和酵母抽提物对无添加酱油的品质提升研究[J].中国调味品,2016,41(5):45-50.
[5]NACZK M,SHAHIDI F.Phenolics in cereals,fruits and vegetables:Occurrence,extraction and analysis[J].Journal of pharmaceutical and biomedical analysis,2006,41(5):1523-1542.
[6]MOORE J,CHENG Z H,HAO J J,et al.Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran[J].Journal of agricultural and food chemistry,2007,55(25):10173-10182.
[7]YEN G C,CHANG Y C,SU S W.Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus[J].Food chemistry,2003,83(1):49-54.
[8]BHANJA T,ROUT S,BANERJEE R,et al.Studies on the performance of a new bioreactor for improving antioxidant potential of rice[J].LWT Food Science and Technology,2008,41(8):1459-1465.
[9]张露,陈建国,李雪,等.HPLC法同时测定诺尼果汁中6种酚酸含量[J].食品与发酵工业,2015,41(1):239-243.
[10]梁寒峭,陈建国,刘伟,等.酿造酱油中特征氨基酸含量检测及对氨基酸态氮贡献的分析[J].食品与发酵工业,2018,44(6):198-203.
[11]斯日古楞,刘洪涛.中药酚酸的体内代谢研究进展[J].亚太传统医药,2008,4(6):49-51.
[12]周英,李敏,杨付梅,等.绿原酸、咖啡酸、阿魏酸对微血管内皮细胞的损伤作用[J].中国药理学通报,2016,32(10):1474-1475.
[13]许仁溥,许大申.阿魏酸应用开发[J].粮食与油脂,2000(6):7-9.
[14]陈建业,温鹏飞,战吉成,等.葡萄酒中11种酚酸的反相高效液相色谱测定方法研究[J].中国食品学报,2006,6(6):133-138.