黄豆酱油与黑豆酱油抗氧化活性及风味物质的比较

Comparison of Antioxidant Activities and Flavor Compounds of Soy Sauces Prepared with Yellow Soybean and Black Soybean

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297.6×107、213.6×107。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。

Abstract:

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 297.6×107and 213.6×107 , 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.