酿造酱油中有机酸种类与含量的检测分析
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摘要
建立了一种可以同时检测10种有机酸含量的高效液相分析方法,以无添加特级酱油和普通特级、三级酱油为研究对象,分析酱油中有机酸种类与含量。结果表明,该方法操作简便,准确度和重复性好。3个样品的有机酸种类差异不大,无添加特级酿造酱油(1号)的总有机酸含量为(31.33±0.61)mg/mL,显著高于普通特级酿造酱油(2号)(25.74±0.44)mg/mL和三级酱油(3号)(22.47±0.36)mg/m L,并且特级酱油中苹果酸、酒石酸、琥珀酸、乳酸和富马酸含量显著高于普通酱油。经分析表明,有机酸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。
Analytical method of 10 kinds of organic acids were established by HPLC to evaluate organic acids composition differences in premium soy sauce without umami enhancer additive(1#), regular premium soy sauce(2#) and third grade soy sauce(3#). The method was convenient with high recovery rate, good repeatability and accuracy. There was no differences in the organic acids species among three samples. However, total organic acids content of 1# sample was(31.33±0.61)mg/mL, which was significantly higher than that of 2# sample(25.74±0.44)mg/mL and 3# sample(22.47±0.36)mg/mL.Contents of malic acid, tartaric acid, succinic acid, lactic acid and fumaric acid in 1# and 2# samples were significantly higher than that of 3# sample. Research showed that the organic acids composition analysis might be benefit to fermented soy sauce evaluation.
Analytical method of 10 kinds of organic acids were established by HPLC to evaluate organic acids composition differences in premium soy sauce without umami enhancer additive(1#), regular premium soy sauce(2#) and third grade soy sauce(3#). The method was convenient with high recovery rate, good repeatability and accuracy. There was no differences in the organic acids species among three samples. However, total organic acids content of 1# sample was(31.33±0.61)mg/mL, which was significantly higher than that of 2# sample(25.74±0.44)mg/mL and 3# sample(22.47±0.36)mg/mL.Contents of malic acid, tartaric acid, succinic acid, lactic acid and fumaric acid in 1# and 2# samples were significantly higher than that of 3# sample. Research showed that the organic acids composition analysis might be benefit to fermented soy sauce evaluation.
引文
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[6]梁寒峭,陈建国,刘伟,等.酿造酱油中特征氨基酸含量检测及对氨基酸态氮贡献的分析[J].食品与发酵工业,2018,44(6).
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[11]WEI C L,CHAO S H,TSAI W B,et al.Analysis of bacterial diversity during the fermentation of inyu,a high-temperature fermented soy sauce,using nested PCR-denaturing gradient gel electrophoresis and the plate count method[J].Food Microbiology,2013,33(2):252-256.
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[2]Kremer S,Mojet J,Shimojo R.Salt reduction in foods using naturally brewed soy sauce[J].Journal of Food Science,2009,74(6):S255.
[3]郭辉,李沛,李库,等.Umami型酵母抽提物对无添加酱油的品质提升作用[J].中国调味品,2015,(11):75-77.
[4]李曼玲.抗菌消炎中草药的研究Ⅰ活性成分-有机酸类[J].中国中药杂志,1986,11(6):2-8.
[5]陶鑫,许枬,王秀兰,等.兴安毛连菜中有机酸化学成分及其抗氧化活性的研究[J].中草药,2016,47(4):544-548.
[6]梁寒峭,陈建国,刘伟,等.酿造酱油中特征氨基酸含量检测及对氨基酸态氮贡献的分析[J].食品与发酵工业,2018,44(6).
[7]Kataoka S.Functional effects of Japanese style fermented soy sauce(shoyu)and its components[J].Journal of Bioscience&Bioengineering,2005,100(3):227-234.
[8]吴连军.石榴酒发酵影响因子的研究[D].泰安:山东农业大学硕士论文,2007.
[9]向阳,李崎,顾国贤.国内啤酒有机酸组成及其综合评价[J].食品科学,2007,28(1):266-270.
[10]ZHANG Y F,TAO W Y.Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J].African Journal of Biotechnology,2009,8(4):673-681.
[11]WEI C L,CHAO S H,TSAI W B,et al.Analysis of bacterial diversity during the fermentation of inyu,a high-temperature fermented soy sauce,using nested PCR-denaturing gradient gel electrophoresis and the plate count method[J].Food Microbiology,2013,33(2):252-256.
[12]吴清平,周小燕.L-苹果酸的生产及用途[J].现代食品科技,1992,(2):16-18.