酱油发酵过程中大豆皂苷变化

Changes of soybean saponin in course of soy sauce making

以脱脂大豆为原料 ,研究大豆皂苷的提取及酱油发酵过程中大豆皂苷的变化 .大豆皂苷采用乙醇浸提、正丁醇萃取、丙酮沉淀的方法提取 ,再用 D1 0 1树脂柱纯化 ;用沪酿 3 0 4 2曲子发酵酱油 .通过薄层层析法 ( TLC)、紫外光谱法 ( UV)与高效液相色谱 ( HPLC) 3种方法分别研究发酵 6、1 8、2 4及 3 6d样品中大豆皂苷含量及组成的变化 ;测定了酱油曲子中的 7种酶活性 .结果表明 ,酱油曲子中α-D-半乳糖苷酶的活性最大 ,α-L-鼠李糖苷酶的活性最小 .在酱油发酵过程中 ,大豆皂苷中的某些高糖链组分被降解为低糖链组分 ,并且在 3 0 d以内大豆皂苷的含量逐渐增加 ,3 0 d以后又开始减少 ;因此可以通过控制酱油的发酵天数来控制其中大豆皂苷的含量 ,得到对人们健康更有利的富含低糖链大豆皂苷的产品 .

Soybean seeds were used as raw materials to study the changes of soybean saponin in the course of soy sauce making. The method of alcohol extraction and acetone precipitation was used to prepare the crude saponin. The aspergillus genus 3042 was used to make soy sauce,and the content and composition of saponin after fermenting for 6, 18, 24, 30 and 36 d were studied through the TLC, UV and HPLC methods in the course of soy sauce making. In the first 30 d, the saponin content was rising progressively. After 30 d, the saponin content was falling. Some lower sugar soybean saponin came into being in the course of soy sauce making. And they are the production of soybean saponin by enzyme hydrolysis. The activity of seven enzymes in the koji making was also determined. The activity of α D galactosidase is the highest and α L rhamnosidase is the lowest. The regulation about the relation of saponin content and composition during fermenting days will help people get more healthy sauce products.