CAJ | 학술논문

选取15种具有地区代表性的豆豉，测定总酸含量、水解度、水溶性蛋白含量、酸溶性蛋白含量、褐变指数及总抗氧化能力等指标，利用描述性分析结合主成分分析、聚类分析对样品进行评价。结果表明，15种豆豉样品在质量指标上差异性很大，其中中南地区样品在指标上优于西南地区样品；细菌型豆豉在酸溶性蛋白及水溶性蛋白含量上优于霉菌型豆豉，干豆豉与湿豆豉在质量指数上差别不大。主成分分析及聚类分析表明各质量指标与抗氧化性的关联性从大到小依次为褐变指数＞总酸含量＞水解度＞水溶性蛋白含量＞酸溶性蛋白含量，干豆豉与细菌型豆豉在蛋白水解程度上要优于其他豆豉，而后发酵时间是影响豆豉总抗氧化能力的主要因素。
선취15충구유지구대표성적두시，측정총산함량、수해도、수용성단백함량、산용성단백함량、갈변지수급총항양화능력등지표，이용묘술성분석결합주성분분석、취류분석대양품진행평개。결과표명，15충두시양품재질량지표상차이성흔대，기중중남지구양품재지표상우우서남지구양품；세균형두시재산용성단백급수용성단백함량상우우매균형두시，간두시여습두시재질량지수상차별불대。주성분분석급취류분석표명각질량지표여항양화성적관련성종대도소의차위갈변지수＞총산함량＞수해도＞수용성단백함량＞산용성단백함량，간두시여세균형두시재단백수해정도상요우우기타두시，이후발효시간시영향두시총항양화능력적주요인소。
The 15 kindsofD ouchiw ith regionalrepresentation w ere chosen in the test,to determ ine the totalacid content,the hydrolysisdegree,solu-ble protein content,acid soluble protein content,brow ning index,totalantioxidantcapacity and otherindicators.The sam ples w ere evaluated by de-scriptive analysis com bined w ith principalcom ponentanalysis and clusteranalysis.The results show ed thatthere w ere the significantdifferences in quality indicatorsbetw een each kind ofD ouchisam ples.The sam plesfrom centralsouth region w ere betterthan thatfrom the southw est;in the aspect ofthe acid soluble protein and soluble protein content,bacteria-ferm ented D ouchiw as betterthan m old-ferm ented D ouchi.There w as no significant difference in quality betw een dry and w etD ouchi.Principalcom ponentanalysis and clusteranalysis show ed thatthe correlation in quality indicators and oxidation resistance in orderw as brow ning index,totalacid content,hydrolysis degree,w ater-soluble protein content,acid soluble protein con-tent.R eferring to the protein hydrolysis degree,dry D ouchiand bacteria-ferm ented D ouchiw ere better than the other kinds,and post-ferm entation tim e w asthe m ain factoraffecting the totalantioxidantcapacity ofD ouchi.