酿造酱油储藏期间呈味分子变化研究-《中国调味品》

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摘要:: 本文对酿造酱油在储藏期内呈味分子的变化情况进行研究。选取两种不同品牌的酿造酱油（酱油Ⅰ、酱油Ⅱ），分别在常温、50℃条件下储藏不同时间，测定其单宁和游离酚含量、氨基酸组成及含量、多肽分子量分布的变化情况，探讨这些呈味分子变化可能对酱油风味带来的影响。结果表明，随着储藏时间的延长，两种酱油的单宁含量在一定范围内上下波动，游离酚含量基本稳定；氨基酸组成不变，但其含量随储藏时间延长发生明显变化；分子量＜200Da的小分子肽逐渐聚合生成分子量为200-5000Da的多肽，进而生成分子量＞5000Da的多肽。这些呈味分子变化的综合效应，使得成品酿造酱油的风味在储藏期间出现不可逆的变化。

Abstract:: In this paper, the changes of flavor molecules in brewed soy sauce during storage period were studied. Two different kinds of brewed soy sauce (soy sauce I and soy sauce II) were selected, let them store for different time at normal temperature and 50 degrees Celsius, determining the change situation of tannin and free phenol content, amino acid composition and content, polypeptide molecular weight distribution, discussing the possible impact on flavor of soy sauce due to the changes of flavor molecules. It was found that, as the storage time goes on, the tannin content of two kinds of soy sauce fluctuated in a certain range while the free phenol content is basically stable. The amino acid composition remained unchanged, but its content changed significantly with the prolongation of storage time. The small molecule peptide with a molecular weight less than 200Da are gradually polymerizing into polypeptide with a molecular weight of 200-5000Da, and then polymerizing into polypeptide with a molecular weight more than 5000Da. The combined effect of the change of these flavor molecules makes irreversible changes of finished brewed soy sauce’s flavor during storage period