摘要
采用高盐稀态发酵法酿造酱油,以高效液相色谱法(HPLC)和紫外分光光度法(UV-Vis),对酱油中的大豆异黄酮和皂苷类物质进行测定。结果表明,大豆苷质量浓度为0.0354 mg/mL,染料木苷质量浓度为0.0005 mg/mL,大豆苷元质量浓度为0.0066 mg/mL,染料木素质量浓度为0.0006 mg/mL,大豆皂苷的质量浓度为8.9424 mg/mL。在此工艺条件下发酵的酱油时间较短,并且样品中大豆异黄酮和皂苷的质量浓度较高,研究证明,中国传统发酵酱油对瘦素、脂联素和肾素具有积极调节作用。因此,酱油是一种具有功效成分的健康食品,酱油中有效成分的测定将为下一步确定酱油对高血压的调节机制提供重要参考。
The high-salt dilute-state fermentation method was used to brew soy sauce,and the high performance liquid chromatography(HPLC)and ultraviolet and visible spectrophotometry(UV-Vis)were used to determine the soy isoflavones and saponins in the soy sauce.The results showed that the daidzein-7-glucoside content was 0.0354 mg/mL,genistein-7-o-glucosidecontent was 0.0005 mg/mL,daidzein content was 0.0066 mg/mL,genistein content was 0.0006 mg/mL,soy saponin content was 8.9424 mg/mL.Our study has proved that Chinese traditional fermented soy sauce has a positive regulatory effect on leptin,adiponectin,and renin.This process had a short fermentation time for soy sauce,and the content of soy isoflavones and saponins in the sample was high.Therefore,the study showed that soy sauce was a healthy food with functional components.The determination of the effective components in soy sauce was further to determine the effect mech-anism of soy sauce on hypertension provided an important reference.
作者
钟宝
罗兴力
ZHONG Bao;LOU Xingli(Jilin Agricultural Science and Technology College,Jilin,Jilin 132101,China;Chonbuk National University,Jeonju-si,Jeollabuk-do 54896,Republic of Korea)
出处
《农产品加工》
2021年第9期59-62,共4页
Farm Products Processing
基金
吉林省大学生科技创新创业项目([2020]第053号)
吉林省在线开放课程“中国饮食文化”项目(2017年)。
关键词
中国传统发酵酱油
大豆异黄酮
大豆皂苷
高血压
Chinese traditional fermented soy sauce
soybean isoflavones
soybean saponin
hypertension
