牡丹籽酱油的制备及其抗氧化活性研究

张明君; 李迎秋

doi:10.12187/2023.04.007

August 2023

Article Contents

ZHANG Mingjun and LI Yingqiu. Study on the preparation and antioxidant properties of peony seed soy sauce[J]. Journal of Light Industry, 2023, 38(4): 53-60. doi: 10.12187/2023.04.007

Citation: ZHANG Mingjun and LI Yingqiu. Study on the preparation and antioxidant properties of peony seed soy sauce[J]. Journal of Light Industry, 2023, 38(4): 53-60. doi: 10.12187/2023.04.007 shu

Study on the preparation and antioxidant properties of peony seed soy sauce

College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

Received Date: 2022-12-19
Accepted Date: 2023-03-15

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.
- soy sauce,
- antioxidant activity,
- peony seed meal,
- low-salt solid-state fermentation,
- high-salt dilute-state fermentation
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Study on the preparation and antioxidant properties of peony seed soy sauce

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