食品科学 ›› 2019, Vol. 40 ›› Issue (4): 108-115.doi: 10.7506/spkx1002-6630-20170926-366

• 食品化学 • 上一篇    下一篇

麦胚对高盐稀态酱油理化特性及抗氧化活性的影响

张欢欢,耿予欢*,李国基,王国树,杨君媚,谢京明   

  1. (华南理工大学食品科学与工程学院,广东?广州 510640)
  • 收稿日期:2019-03-06 修回日期:2019-03-06 出版日期:2019-02-25 发布日期:2019-03-05

Effects of Wheat Germ on Physicochemical Properties and Antioxidant Activities of Chinese Traditional High-Salt Diluted Soy Sauce

ZHANG Huanhuan, GENG Yuhuan*, LI Guoji, WANG Guoshu, YANG Junmei, XIE Jingming   

  1. (College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China)
  • Received:2019-03-06 Revised:2019-03-06 Online:2019-02-25 Published:2019-03-05

摘要: 以大豆、面粉及麦胚为原料制备高盐稀态酱油,探究麦胚添加量对酱油各理化指标及抗氧化活性的影响;采用二苯基苦基苯肼(1,1-diphenyl-2-picryhydrazyl,DPPH)自由基清除法、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(3-ethylbenzthiazoline-6-sulphonate,ABTS)自由基清除法、还原力及氧自由基吸收能力评价原料、成曲及酱油抗氧化活性,并对酱油活性物质和抗氧化能力进行相关性分析。结果表明,添加麦胚能显著提高酱油总氮、氨基态氮、总酚、总黄酮及美拉德产物的含量(P<0.05),从而提升酱油抗氧化活性。麦胚添加量越多,原料、成曲抗氧化能力则越高,但酱油抗氧化能力先增大后减小。大豆、面粉、麦胚的配比为7∶1∶2时(S2),酱油的抗氧化活性最高且显著高于对照组S1(P<0.05)。酱油总酚、美拉德产物与酱油抗氧化能力均呈极显著性正相关(P<0.01,r>0.8),推测这些物质是酱油抗氧化活性的主要物质基础;而总黄酮分别与DPPH自由基清除能力、ABTS自由基清除能力、还原力及氧自由基吸收能力之间相关性不高(r=0.292、0.446、0.703、0.397),故无法通过总黄酮含量高直接评价酱油抗氧化活性高。因此,在高盐稀态酱油酿造过程中,麦胚可部分替代面粉,从而提高酱油总氮、氨基态氮及抗氧化活性。

关键词: 麦胚, 酱油, 品质, 活性物质, 抗氧化活性

Abstract: The objective of this study was to investigate the effects of wheat germ on physicochemical properties and antioxidant activities of Chinese traditional high-salt diluted soy sauce made with soybean, flour and wheat germ. Antioxidant activities of the raw materials, koji and soy sauce were evaluated by Fe3+ reducing power, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging, 3-ethylbenzthiazoline-6-sulphonate ABTS radical scavenging and oxygen radical absorbance capacity (ORAC) assays. Meanwhile, correlation analysis between bioactive components and antioxidant capacity of soy sauce was carried out. The results showed that wheat germ could significantly improve the contents of total nitrogen, amino nitrogen, total phenols, total flavonoids and Maillard reaction products in soy sauce (P < 0.05). The antioxidant activity of soy sauce could be improved by using wheat germ and increased with fermentation time. Besides, sample 2 (S2, soybean/flour/wheat germ ratio = 7:1:2) had the highest antioxidant activity, which was significantly higher than that of the control group (S1) (P < 0.05). The greater the amount of wheat germ added, the higher antioxidant capacity of the raw materials and koji, while the antioxidant capacity of soy sauce increased firstly and then decreased. The antioxidant activity of soy sauce was significantly positively correlated with total phenols content and Maillard reaction products (P < 0.01, r > 0.8), so that both of them could be inferred as main antioxidant substances in soy sauce. However, total flavonoid content was not highly correlated with DPPH radical scavenging capacity, ABTS radical scavenging capacity, Fe3+ reducing power and ORAC (r = 0.292, 0.446, 0.703, and 0.397), and so it could not be used to evaluate the antioxidant activity of soy sauce. In conclusion, soy sauce quality and its antioxidant activity can be improved by partial replacement of wheat germ for flour.

Key words: wheat germ, soy sauce, quality, active components, antioxidant capacity

中图分类号: