牡丹籽酱油的制备及其抗氧化活性研究
Study on the preparation and antioxidant properties of peony seed soy sauce
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摘要: 分别采用高盐稀态发酵工艺和低盐固态发酵工艺制备牡丹籽酱油，并与采用相同发酵工艺制备的黄豆酱油进行对比，研究其感官特性、抗氧化活性物质含量及抗氧化活性。结果表明：发酵工艺相同的情况下，牡丹籽酱油具有比黄豆酱油更明显的甜味和更好的色泽；高盐稀态牡丹籽酱油和低盐固态牡丹籽酱油的总酚含量为571.73 mg GAE/100 mL和516.77 mg GAE/100 mL、总黄酮含量为87.78 mg RE/100 mL和76.05 mg RE/100 mL，均显著高于高盐稀态黄豆酱油和低盐固态黄豆酱油（P<0.05）；高盐稀态牡丹籽酱油和低盐固态牡丹籽酱油的DPPH自由基清除率（75.57%和75.79%）、ABTS自由基清除率（180.25 mmol Trolox/mL和169.17 mmol Trolox/mL）和还原力（6 577.60 μg AAE/mL和6 039.58 μg AAE/mL）也均显著强于高盐稀态黄豆酱油和低盐固态黄豆酱油（P<0.05）。综上可知，牡丹籽酱油具有更优良的抗氧化活性。Abstract: Peony seed soy sauces were prepared by high-salt dilute-state and low-salt solid-state fermentation processes, and compared with soybean soy sauces, in order to study the sensory characteristics, antioxidant active substance content, and antioxidant properties. The results showed that peony seed soy sauces had stronger sweetness and better color than soybean soy sauces with the same fermentation process. The contents of total phenolic of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 571.73 mg GAE/100 mL and 516.77 mg GAE/100 mL, the contents of total flavonoid of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 87.78 mg RE/100 mL and 76.05 mg RE/100 mL, which were significantly higher than those of high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauce (P<0.05). And the DPPH free radical scavenging rate (75.57% and 75.79%), ABTS free radical scavenging rate (180.25 mmol Trolox/mL and 169.17 mmol Trolox/mL) and reducing power(6 577.60 μg AAE/mL and 6 039.58 μg AAE/mL) of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy saucewere were also significantly stronger than high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauces (P<0.05). In summary, peony seed soy sauces had better antioxidant activity.
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