研究报告
中国酿造
2011年第6期总第231期
加工工艺及添加面粉发酵对豆酱抗氧化能力和抗氧化成分的影响
赵文婷"，王颖"，邱"，鲁绯，般丽君*，苴泽悟3
(1.中国农业大学食品科学与营养工程学院，北京100083;2.北京市食品酿造研究所，北京100050:
3.日本国际农林水产业研究中心，筑波305-8686)
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摘要：以黄豆为原料制作豆酱，测定了没泡、然煮、制曲、拌盐水发酵和灭菌后豆酱的抗氧化能力、多酚含量及颜色值，并研究了添加面粉发酵对豆酱抗氧化能力的影响。经过浸泡后，大豆水提物还原力下降，多酚含量及颜色值均增加。蒸煮后还原力和颜色值增加，多酚含量明显减小。无论是否添加面粉，大豆制曲后抗氧化能力、多酚含量及色值均增大，且添加面粉后变化更显著。添加盐水发酵后，未添加面粉豆酱抗氧化能力无显著变化，而添加面粉后抗氧化能力、多酚含量及颜色值均显著增大，灭菌对豆酱抗氧化能力、多酚含量及额色值均无显著影响。结果表明，不同的加工工艺对发酵豆酱的抗氧化能力影响不同，添加面粉发酵能显著提高豆酱的抗氧化能力。
关键调：豆酱：抗氧化能力：多酚：颜色值
中图分类号：TS264.2
文献标识码：A
文章编号：02545071(2011)060023-04
Effects of processing techniques and flour addition on antioxidant capacity and compounds of soybean paste
ZHAO Wenting', WANG Ying', QIU Fan', LU Fei?, YIN Lijun'*, NIRASAWA Satoru?
(1.College ofFood Science and Nutritional Engineering, China Agricultural University, Bejing I00083, China; 2.Bejing Institute ofFood and Brewing, Bejing 100050, China; 3.Japan Intemational Research Center for Agricultural Sciences, Tsukuba 305-8686, Japan)
Abstract: Soybean paste, a Chinese traditional fermented condiment, is mainly made from soybean, The antioxidant capacity, polyphenol content and color values were assayed at different processing stages of soybean paste, including soaking, cooking, koji-making,fermentation with the addition of saline, and after sterilization. The effect of flour addition in soybean paste production on antioxidant capacity was also studied. Soaking caused a de-crease in the reducing power of water extract ofsoybeans, and an increase in polyphenol content and color values. After cooking, the reducing power and color values were increased, while the polyphenol content was decreased drastically. After koji-making, the antioxidant capacity, polyphenol con-tent and color values were all improved whether flour was added or not. The changes would be more obvious with the addition of flour. After the fer mentation with the addition of saline, the antioxidant capacity of soybean paste without the addition of flour did not change significantly, while the antioxidant capacity, polyphenol content and color values of soybean paste with the addition of flour were raised significantly, Antioxidant capacity. polyphenol content and color values were not significantly affected by sterilization. The results showed that different processing techniques had dif-
ferent effects on antioxidant capacity of fermented soybean paste, and the addition of flour increased the antioxidant capacity significantly Key words: soybean paste; antioxidant capacity, polyphenol; color value
豆酱是以大豆、面粉为主要原料，经米曲霉、黑曲霉等微生物发酵制得的半流动状态的调味品。豆酱起源于我国周朝，距今已有3000多年的历史，现在已成为人们生活中必不可少的佐餐佳品。根据卫生部2000年以来的调查，癌症、脑血管病及心血管疾病位列我国十大死亡原因的前3位，且这些疾病与自由基对生物分子的氧化损伤有关。因此，研究食品的抗氧化性对于提高公众健康水平具有重要意义。大豆是高品质植物蛋白及脂质来源，并且含有多种营养功能成分（如异黄酮、植酸、皂角苷以及大豆寡糖等)。据报道，发醇酵后大豆抗氧化能力增强(-3,YANGJH 等研究发现，发酵豆浆比未发酵豆浆还原能力更强。且大量研究表明，传统发酵食品（如纳豆、天培、腐乳、豆豉等)普遍具有较强的抗氧化活性，其中抗氧化成分主要是类黑精、多肽、多、异黄葡等。而关于我国豆酱的抗氧
收稿日期：2011-03-01
化能力的研究较少。各地豆酱制作工艺中，有些原料中添加面粉，有些则为纯大豆发酵，添加面粉对发酵豆酱抗氧化性的影响未见报道。
本实验采用米曲霉发酵豆酱，研究了加工过程中豆酱抗氧化能力的变化及添加面粉对抗氧化能力的影响，并测定了多酚含量和颜色值的变化，以期为工业生产高抗
氧化性豆酱提供理论依据。 1材料与方法
1.1实验仪器和试剂
LGJ-18型真空冷冻于燥机：北京四环科学仪器厂提供；TDL-40B离心机：Anke公司提供；UV-1600紫外分光光度计，日本岛津公司提供；AL204万分之一天平：梅特勒托利多仪器有限公司提供：Model550Microplatereader: Bio-Rad公司提供：NS-P型Microplatemixer日本ASONE
基金项目：国家科技支撑计划支持课题(2009BADB9B05)：教育部新世纪优秀人才(NCET-09-0741)；北京市委组织部优秀人才支持计划
(2010D009007000004)项目支持
作者简介：赵文募（1987-），女，山东人，在读硕士研究生，研究方向为食品科学；股丽君*，教授，通讯作者。