高盐稀态法酿制酱油的抗氧化研究

Anti-oxidation activity of soy sauce brewed by high-salt-suspension fermentation

研究表明高盐稀态法酿制的酱油对H2O2具有清除能力。未经加热灭菌的原酱油的抗氧化能力最强,原酱油受到加热处理后,抗氧化能力降低。灭菌后的成品酱油与红葡萄酒相当。在酱油发酵过程中,发酵液的抗氧化能力逐渐增强。原酱油中的抗氧化物质主要产生于制曲阶段。

Soy sauce brewed from the whole soy beans by high-salt-suspension fermentation demonstrates varied anti-oxidation ability of H2O2 elimination. Among the tested soy sauce, the crude soy sauce prior to sterilization shows the strongest elimination. Alter the fermented liquid was heated, the anti-oxidation activity declines as temperature rises. The soy sauce after the sterilization is equivalent to dry red wines in anti-oxidation. The anti-oxidation ability rises gradually in the fermentation process. The anti-oxidation substances in soy sauce were proven to be generated during the Koji culture.