不同原料酿造酱油功能成分及抗氧化活性比较

Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials

分别以黑豆、黄豆和豆粕为原料,以高盐稀态法制备酿造酱油,采用常规方法及液相色谱-质谱(LCMS/MS)法检测3种酱油的品质指标、功能成分及抗氧化活性,分析其抗氧化活性与功能成分的相关性,并基于酱油的功能成分进行偏最小二乘判别分析(PLS-DA)。结果表明,3种酱油的感官和理化指标均达到国标GB 18186—2000《酿造酱油》中一级酱油要求。三种酱油的功能成分(总酚、总黄酮、类黑精、总游离多酚、总游离黄酮、总游离氨基酸)分别为4.78~7.14 mgGAE/mL、2.75~4.34 mgRE/mL、1.25%~1.70%、25.54~35.08μg/mL、11.37~20.20μg/mL、42.36~48.61 mg/mL;抗氧化指标(总抗氧化能力、ABTS+及DPPH自由基清除率)分别为24.27~605.57 U/mL、6.43~8.57 mgVCE/mL、3.53~5.30 mgVCE/mL。除游离氨基酸外,各功能成分含量及抗氧化活性均为黑豆酱油>豆粕酱油>黄豆酱油,且三种酱油间的抗氧化指标差异显著(P<0.05)。相关性结果表明,酱油抗氧化活性与总多酚、总黄酮及类黑精含量均呈显著正相关(P<0.05);PLS-DA结果表明,可以通过功能成分区分不同原料酿造的酱油。综上,以功能成分组成和含量不同的原料制备酱油的抗氧化活性会有所差异,可以通过原料选择及某些活性成分强化提高酱油功能保健作用。

Using black bean,soybean and soybean meal as raw materials,soy sauce was prepared by high-salt dilution method.The quality indexes,functional components and antioxidant activities of the three soy sauce were detected by conventional methods and liquid chromatography-mass spectrometry(LC-MS/MS),and the correlation between antioxidant activities and functional components was analyzed.Partial least squares discriminant analysis(PLS-DA)was performed based on the functional components of soy sauce.The results showed that the sensory and physicochemical indexes of the three kinds of soy sauce all met the requirements of the first grade soy sauce in national standard GB 18186-2000"Brewing Soy Sauce".The functional components of the three kinds of soy sauce(total phenols,total flavonoids,melanoid,total free polyphenols,total free flavonoids,total free amino acids)were 4.78~7.14 mgGAE/mL,2.75~4.34 mgRE/mL,1.25%~1.70%,25.54~35.08μg/mL,11.37~20.20μg/mL,42.36~48.61 mg/mL,respectively.The antioxidant indexes(total antioxidant capacity,ABTS+and DPPH free radical scavenging rate)were 24.27~605.57 U/mL,6.43~8.57 mgVCE/mL and 3.53~5.30 mgVCE/mL,respectively.Except for free amino acids,the functional components contents and antioxidant activities of the three kinds of soy sauce were black soy sauce>soybean meal soy sauce>soybean soy sauce,and there were significant differences in antioxidant indexes among the three soy sauce(P<0.05).The correlation results showed that the antioxidant activity of soy sauce was significantly positively correlated with the contents of total polyphenols,total flavonoids and melanoid(P<0.05).PLS-DA results showed that the soy sauce brewed with different raw materials could be distinguished by functional components.In conclusion,the antioxidant activities of soy sauce brewed with different raw materials of different composition and contents of functional components were different,and the functional health effects of soy sauce could be improved by the selection of raw material and enhancement of certain active ingredients.