酿造酱油中10种单体酚酸成分的检测分析

Detection and Analysis of Ten Monomeric Phenolic Acids in Fermented Soy Sauce

[目的]建立一种可以同时检测10种酚酸含量的高效液相分析方法。[方法]以无添加特级酿造酱油和普通特级酿造酱油、三级酱油为研究对象,分析总多酚和单体酚酸种类与含量。[结果]该方法操作简便,准确度和重复性好。3个样品的酚酸种类相似,无添加特级酱油的总酚酸含量为251.870 mg/L,显著高于普通特级酱油(109.655 mg/L)和三级酱油(42.461 mg/L),其中儿茶素、香草酸、咖啡酸和阿魏酸4种单体酚酸含量显著高于普通特级酱油和三级酱油。[结论]酚酸类成分的组成和含量分析可为酿造酱油品质研究提供更全面的评价思路。

[ Objective] The research aimed to establish a analysis method of 10 kinds of phenolic acids by HPLC. [ Method ] Taking no added special grade soy sauce,ordinary special grade soy sauce and No. 3 soy sauce as research object,the type and content of total polyphenols and monomeric phenolic acids were analyzed. [Result] The methods were convenient with high recovery rate,good repeatability and accuracy. There was no difference of the total polyphenol contents and phenolic acids species among three samples. However, total phenolic acids content of no added special grade soy sauce was 251. 870 mg/L,which was significantly higher than that of ordinary special grade soy sauce （109. 6 5 5 mg/L） and No. 3 soy sauce （42. 461 mgL）. Content of catechinic acid,vanillic acid,caffeic acid and ferulic acid in no added special grade soy sauce were significantly higher than that of ordinary special grade soy sauce and No. 3 soy sauce. [ Conclusion ] The compphenolic acids can provide a more comprehensive evaluation of the quality of fermented soy sauc