CAJ | 학술논문

为了获得含高活性染料木素和大豆苷元的功能风味酱油，探明酱油在高盐稀态发酵和低盐固态发酵中大豆异黄酮含量和构成变化。研究以不同发酵过程中大豆苷元和染料木素变化为指标，采用高效液相色谱技术分别对高盐稀态发酵法和低盐固态发酵法生产酱油过程中大豆异黄酮的含量进行测定。结果表明：高盐稀态发酵酱油在发酵第60天大豆苷元和染料木素达到局部峰值6．92μg／mL 和7．69μg／mL，而低盐固态发酵中大豆苷元在第20天即达到峰值5．92μg／mL，染料木素第30天达到峰值5．83μg／mL。低盐固态发酵酱油中大豆异黄酮的含量变化较快，在相对较短的时间内到达峰值，而高盐稀态发酵酱油中大豆异黄酮的含量相对较高，其风味较好。研究不仅为酱油的发酵调控技术及制备高品质发酵酱油提供指导，而且为我国生产高品质调味品的技术提供借鉴作用，因此，具有十分重要的理论意义和现实意义。
위료획득함고활성염료목소화대두감원적공능풍미장유，탐명장유재고염희태발효화저염고태발효중대두이황동함량화구성변화。연구이불동발효과정중대두감원화염료목소변화위지표，채용고효액상색보기술분별대고염희태발효법화저염고태발효법생산장유과정중대두이황동적함량진행측정。결과표명：고염희태발효장유재발효제60천대두감원화염료목소체도국부봉치6．92μg／mL 화7．69μg／mL，이저염고태발효중대두감원재제20천즉체도봉치5．92μg／mL，염료목소제30천체도봉치5．83μg／mL。저염고태발효장유중대두이황동적함량변화교쾌，재상대교단적시간내도체봉치，이고염희태발효장유중대두이황동적함량상대교고，기풍미교호。연구불부위장유적발효조공기술급제비고품질발효장유제공지도，이차위아국생산고품질조미품적기술제공차감작용，인차，구유십분중요적이론의의화현실의의。
In order to obtain the high activity of genistein and daidzein in soybean,variation of content and composition of soybean isoflavone in soy sauce is explored by high-salt liquid-state fermentation and low-salt solid-state fermentation.In the study,with variation of genistein and daidzein,the content of soybean isoflavone in high-salt liquid-state fermentation and low-salt solid-state fermentation is determined by high performance liquid chromatography (HPLC).The result shows that the content of daidzein and genistein in high-salt liquid-state fermentation reaches the peak of 6.92μg/mL and 7.69 μg/mL in 60 days;while the content of daidzein in low-salt solid-state fermentation reaches the peak of 5 .92μg/mL in 20 days and the content of genistein of 5 .83μg/mL in 30 days.The content of soybean isoflavone of the later is faster and reaches the peak in a shorter time,however,the former is higher and has better flavor.This study has provided a theoretical basis for making more favorable and high activity soy sauce.