[1]刘静怡,徐宁,彭铭烨,等.橘皮酱油品质的研究[J].中国调味品,2019,(01):5-09.
 LIU Jing-yi,PENG Ming-ye,FU Cai-xia,et al.Study on the Quality of Citrus Peel Soy Sauce[J].CHINA CONDIMENT,2019,(01):5-09.
点击复制

橘皮酱油品质的研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
5-09
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Study on the Quality of Citrus Peel Soy Sauce
作者:
刘静怡徐宁彭铭烨付彩霞钟晓凌付彬
1. 湖北工业大学 湖北省食品发酵工程技术研究中心,武汉 430068;2. 湖北土老憨调味食品股份有限公司,湖北 宜昌 443000
Author(s):
LIU Jing-yi1PENG Ming-ye1FU Cai-xia2FU Bin1ZHONG Xiao-ling1*XU Ning1*
1. Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan 430068, China;2. Hubei Tulaohan Flavouring and Food Co.,Ltd., Yichang 443000, China
关键词:
橘皮酱油质量指标抗氧化活性挥发性成分
Keywords:
citrus peel soy sauce quality indexes antioxidant activity volatile components
分类号:
TS254.5
文献标志码:
A
摘要:
研究了橘皮对酱油品质的影响,并比较了在不同阶段添加橘皮所得到的酱油的各项指标。通过对比橘皮添加对酱油的影响,分析了橘皮酱油的质量指标、抗氧化活性、有机酸、黄酮和挥发性风味物质与传统酿造酱油的差异。研究结果表明在制曲时添加橘皮组的酱油中DPPH、ABTS和HRSA自由基清除能力均要强于传统酱油,分别增加了5.76%、514.29%、9.67%。同时,添加橘皮还能够显著增加酱油的有机酸和黄酮含量,以及风味物质的种类和含量。
Abstract:
The effect of citrus peel on the quality of soy sauce is investigated, and the indexes of soy sauce obtained by adding orange peel in different stages are compared. By comparing the effect of citrus peel addition on soy sauce, the differences of quality indexes, antioxidant activity, organic acid, flavonoids and volatile flavor between citrus peel soy sauce and traditional soy sauce are analyzed. The results show that the scavenging ability of DPPH radical、the scavenging ability of ABTS radical and HRSA hydroxyl radical in soy sauce add citrus peel group is stronger than that in traditional soy sauce, and increases 5.76% 514.29% 9.67% respectively. At the same time, the addition of citrus peel can significantly increase the contents of organic acids and flavonoids, as well as the kinds and contents of flavor substances in soy sauce.

参考文献/References:

[1]Steinhaus P,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].J Agric Food Chem, 2007, 55(15):6262-6269. [2]Lee S M,Seo B C,Kim Y S.Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces[J]. Journal of Food Science, 2006, 71(3):C146-C156. [3]Li H,Zhao M,Su G,et al.Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor[J]. J Agric Food Chem, 2016, 64(23):4725-4734. [4]Long L H,Kwee D C,Halliwell B.The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay[J]. Free Radical Research Communications, 2000, 32(2):181-186. [5]Bentley R. From Miso, Sake and Shoyu to Cosmetics: A Century of Science for Kojic Acid[J]. Cheminform, 2007, 38(18):1046-1062. [6]黄持都, 鲁绯, 纪凤娣,等. 酱油研究进展[J]. 中国酿造, 2009, 28(10):7-9. [7]Shin H W, Jang E S, Moon B S, et al. Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats[J]. Journal of Food Science & Technology, 2016, 53(2):1004. [8] 陈凯, 屈亚楠, 田光辉. 柑橘皮的主要成分及其开发利用研究进展[J]. 江苏调味副食品, 2015(3):9-11. [9] 付彩霞, 彭铭烨, 李军鹏,等. 橘皮酱油的制备研究[J]. 中国酿造, 2015, 34(11):157-161. [10] 苏东林, 单杨, 李高阳. 柑橘皮里功能性物质种类及其提取工艺的研究进展[J]. 现代食品科技, 2007, 23(3):90-94. [11] Rawson N E, Ho C T, Li S. Efficacious anti-cancer property of flavonoids from citrus peels[J]. Food Science & Human Wellness, 2014, 3(3-4):104-109. [12] 陈林林, 米强, 辛嘉英. 柑橘皮精油成分分析及抑菌活性研究[J]. 食品科学, 2010, 31(17):25-28. [13] Brand-Williams W, Cuvelier M E, Berset C. Use of a free radical method to evaluate antioxidant activity[J]. Lwt Food Sci Technol, 1995, 28(1):25-30. [14] GB 5009.235-2016,食品中氨基酸态氮的测定[S]. [15] GB 5009.5-2016,食品中蛋白质的测定[S]. [16] Wood I P, Elliston A, Ryden P, et al. Rapid quantification of reducing sugars in biomass hydrolysates: Improving the speed and precision of the dinitrosalicylic acid assay[J]. Biomass & Bioenergy, 2012, 44:117-121. [17] Hsiao W Y,Gu K L,Weng Y M. Antioxidant Activity and Contents of Total Phenolic,Monacolin K,GABA and Citrinin of Monascus-Fermented Soy Sauce[J].Advanced Materials Research,2013,807:2066-2070. [18] Yang L L,Chang C C,Chen L G, et al.Antitumor principle constituents of Myrica rubra var. acuminata[J]. Journal of Agricultural and Food Chemistry,2003,51(10):2974-2979. [19] 陈留勇, 孟宪军, 贾薇,等.黄桃水溶性多糖的抗肿瘤作用及清除自由基、提高免疫活性研究[J]. 食品科学, 2004, 25(2):167-170. [20] GB 5009.33-2016,食品中亚硝酸盐与硝酸盐的测定[S]. [21] Wang G H, Chen C Y, Lin C P, et al. Tyrosinase inhibitory and antioxidant activities of three Bifidobacterium bifidum -fermented herb extracts[J]. Industrial Crops & Products, 2016, 89:376-382. [22] Zheng Y F, Shi C H, Wang B Y. The Extracting Techniques and Analysis Methods for Flavonoids in Plants[J]. Journal of Analytical Science, 2009, 25(1):102-107. [23] Hsiao W Y, Gu K L, Weng Y M. Antioxidant Activity and Contents of Total Phenolic, Monacolin K, GABA and Citrinin of Monascus-Fermented Soy Sauce[J]. Advanced Materials Research, 2013, 807-809:2066-2070. [24] Park Y C, Park D H. Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process[J]. Food Science & Biotechnology, 2016, 25(3):777-784. [25] Liu J, Li D, Hu Y, et al. Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi[J]. International Journal of Food Science & Technology, 2015, 50(6):1352-1358.

相似文献/References:

[1]蒋孟圆,李文廷,欧利华,等.酱油中总砷测定的分析研究[J].中国调味品,2016,(10):105.[doi:10.3969/j.issn.1000-9973.2016.10.023]
 JIANG Meng-yuan,LI Wen-ting,et al.Analysis and Research for the Determination of Total Arsenic in Soy Sauce[J].CHINA CONDIMENT,2016,(01):105.[doi:10.3969/j.issn.1000-9973.2016.10.023]

更新日期/Last Update: 2019-02-11