橘皮酱油品质的研究

Study on the Quality of Citrus Peel Soy Sauce

研究了橘皮对酱油品质的影响,并比较了在不同阶段添加橘皮所得到的酱油的各项指标。通过对比橘皮添加对酱油的影响,分析了橘皮酱油的质量指标、抗氧化活性、有机酸、黄酮和挥发性风味物质与传统酿造酱油的差异。研究结果表明,在制曲时添加橘皮组的酱油中DPPH、ABTS和HRSA自由基清除能力均要强于传统酱油,分别增加了5.76%,514.29%,9.67%。同时,添加橘皮还能够显著增加酱油的有机酸和黄酮含量,以及风味物质的种类和含量。

The effect of citrus peel on the quality of soy sauce is investigated, and the indexes of soy sauce obtained by adding citrus peel in different stages are compared. By comparing the effect of citrus peel addition on soy sauce, the differences of quality indexes, antioxidant activity, organic acid, flavonoids and volatile flavor components between citrus peel soy sauce and traditional soy sauce are analyzed. The results show that the scavenging ability of DPPH radical, ABTS radical and HRSA hydroxyl radical in soy sauce adding with citrus peel group is stronger than that in traditional soy sauce, and increases 5.76%,514.29%,9.67% respectively. At the same time, the addition of citrus peel can significantly increase the content of organic acids and flavonoids, as well as the kinds and content of flavor substances in soy sauce.