天然酿造酱油中是否含3—MCPD(续)

报告了天然酿造酱油中３－ＭＣＰＤ的现况。从酱油生产原料、糖、脂肪、氨基酸的分解与合成代谢分析认为天然酿造酱油中不可能存在３－ＭＣＰＤ。     

天然酿造酱油中是否含3—MCPD

报告了天然酿造酱油中的３－ＭＣＰＤ的现况。从酱油生产原料、糖、脂肪、氨基酸的分解与合成代谢分析认为天然酿造酱油中不可能存在３－ＭＣＰＤ《     

3-Monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK

A survey of the level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available in the UK is reported. The survey was carried out by the Joint Ministry of Agriculture, Fisheries and Food/Department of Health Food Safety and Standards Group (JFSSG) to check for compliance with the Food Advisory Committee's (FAC) recommended limit for 3-MCPD of 0.01mg/kg following reports that soy sauces in several European countries had been found to contain high levels (up to 124mg/kg) of 3-MCPD. Forty samples of soy sauce and similar products purchased from retail outlets were analysed using a GC-MS procedure which had been formally validated by an earlier collaborative trial. 3-MCPD was undetectable in 21 (52%) of samples analysed in the survey, with a further five samples containing very low levels of between 0.01 and 0.02mg/kg. Five samples (13%) contained 3-MCPD at levels in the range 0.020-1mg/kg while nine samples (23%) were found to contain 3-MCPD at levels greater than 1mg/kg, with the highest level being 30.5mg/kg.     

酱油市场发展趋势及生产企业的对策

本文分析目前国内酱油市场产品现状及产品发展趋势和市场格局,提出国内酱油生产企业应以提高生产工艺为突破口,调整酱油产品品种结构和技术含量,走高新技术改造传统产业的道路。     

Esters of 3-chloro-1,2-propanediol (3-MCPD) in vegetable oils: Significance in the formation of 3-MCPD

3-Mono-chloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in food in its free (diol) form as well as in an esterified (with fatty acids) form. Using a simple intestinal model, it was demonstrated that 3-MCPD monoesters and 3-MCPD diesters are accepted by intestinal lipase as substrates in vitro. Under the chosen conditions, the yield of 3-MCPD from a 3-MCPD monoester was greater than 95% in approximately 1 min. Release from the diesters was slower, reaching about 45, 65 and 95% of 3-MCPD after 1, 5 and 90 min of incubation, respectively. However, in human, the hydrolysis of 3-MCPD esters is unlikely to release 100% as 3-MCPD, as triglycerides and phospholipids are hydrolysed in the intestine liberating 2-monoglycerides. Assuming a similar metabolism for 3-MCPD esters as that known for acylglycerols in humans in vivo, the de-esterification in positions 1 and 3 would thus be favoured by pancreatic lipases. Therefore, 3-MCPD, and 3-MCPD-2 monoesters would be released, respectively, from the 1-/3-monoesters, and the diesters potentially present in food. Hence, information on the exact amounts of the partial fatty acid chloroesters, i.e. 3-MCPD mono- and diesters, is important to assess the contribution of foods to the bioavailability of 3-MCPD. Therefore, a rapid method for the determination of the ratio of 3-MCPD monoesters to diesters in fats and oils was developed using gas chromatography-mass spectrometry (GC-MS) and isotopically labelled 3-MCPD esters as internal standards. The analysis of 11 different samples of fat mixes typically employed in food manufacturing demonstrated that a maximum of about 15% of the total amount of 3-MCPD bound in esters is present in the monoesterified form. The potentially slower release of 3-MCPD from 3-MCPD diesters, and the mono- to diesters ratio suggest that 3-MCPD esters may in fact contribute only marginally to the overall dietary exposure to 3-MCPD. Further work on the bioavailability, metabolism and possible toxicity of chloroesters per se is warranted.     

Esters of 3-chloro-1,2-propanediol (3-MCPD) in vegetable oils: Significance in the formation of 3-MCPD

3-Mono-chloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in food in its free (diol) form as well as in an esterified (with fatty acids) form. Using a simple intestinal model, it was demonstrated that 3-MCPD monoesters and 3-MCPD diesters are accepted by intestinal lipase as substrates in vitro. Under the chosen conditions, the yield of 3-MCPD from a 3-MCPD monoester was greater than 95% in approximately 1 min. Release from the diesters was slower, reaching about 45, 65 and 95% of 3-MCPD after 1, 5 and 90 min of incubation, respectively. However, in human, the hydrolysis of 3-MCPD esters is unlikely to release 100% as 3-MCPD, as triglycerides and phospholipids are hydrolysed in the intestine liberating 2-monoglycerides. Assuming a similar metabolism for 3-MCPD esters as that known for acylglycerols in humans in vivo, the de-esterification in positions 1 and 3 would thus be favoured by pancreatic lipases. Therefore, 3-MCPD, and 3-MCPD-2 monoesters would be released, respectively, from the 1-/3-monoesters, and the diesters potentially present in food. Hence, information on the exact amounts of the partial fatty acid chloroesters, i.e. 3-MCPD mono- and diesters, is important to assess the contribution of foods to the bioavailability of 3-MCPD. Therefore, a rapid method for the determination of the ratio of 3-MCPD monoesters to diesters in fats and oils was developed using gas chromatography-mass spectrometry (GC-MS) and isotopically labelled 3-MCPD esters as internal standards. The analysis of 11 different samples of fat mixes typically employed in food manufacturing demonstrated that a maximum of about 15% of the total amount of 3-MCPD bound in esters is present in the monoesterified form. The potentially slower release of 3-MCPD from 3-MCPD diesters, and the mono- to diesters ratio suggest that 3-MCPD esters may in fact contribute only marginally to the overall dietary exposure to 3-MCPD. Further work on the bioavailability, metabolism and possible toxicity of chloroesters per se is warranted.     

A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce

Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the fresh seafood and the meat different from the soy sauce. Therefore, mixed soy sauce provides the strong and complicated umami taste, which is stronger than that of soy sauce. The objective of this study was to investigate for the chemical characteristics changes of mixed soy sauce in comparison with soy sauce during fermentation process (0, 120, 240 and 360 days) at different fermentation temperatures (4 and 20 °C), change in moisture, total nitrogen, crude fat, ash, pH, titratable acidity, total acidity, salt content and reducing sugar of mixed soy sauce in comparison with soy sauce. Especially, histidine, arginine, threonine, methionine, phenylalanine, and lysine, essential amino acid and among adenosine triphosphate (ATP)-related compounds, inosine (HxR) and hypoxantine (Hx) were prominent in mixed soy sauce at 20 °C. Otherwise, 2,4-dinitrophenylhydrazine (DNPH) derivative and 3DG content were prominent in soy sauce at 20 °C. The content of 2,4-DNPH derivative and 3DG in soy sauce is correlated with its browning intensity.     

酿造酱油与配制酱油远红外光谱鉴别研究

采用傅里叶变换远红外光谱结合最小偏二乘法(PLS),对酿造酱油、酸水解植物蛋白液(HVP)以及添加不同比例(10%-50%)HVP而得的配制酱油进行类别分析。结果发现,酿造酱油、酸水解植物蛋白液及配制酱油在以PLS主成分为坐标的二维线性投影图中分布差异明显;通过模型相关系数(R2)和交互验证标准差(RMSECV)比较,筛选出建模光谱波段为4000-500cm-1;通过残余方差(RVV)分析,确定了最适主成分数为10。利用模型成功对21份盲样进行鉴定,证明利用PLS建立的模型能有效地检测配制酱油中HVP的添加量,且最大偏差小于3.5%。     

浅谈耐盐性酵母菌对传统酿造酱油风味的作用

传统酱油酿造是多菌种协同发酵的过程,其中耐盐酵母可以产生大量香味物质,对酱油的发酵及其风味的形成有着重要的作用.该文对酱油的生产工艺、酱油的香气成分、耐盐酵母菌对酱油风味的影响等方面做了一定的综述.     

典型广式酱油与日式酱油的风味物质差异研究

广式酱油和日式酱油在原料、微生物和工艺均有极大的差异。通过比较研究,广式酱油酱香、豉香浓郁,而日式酱油醇香、酯香和甜味更加突出。在氨基酸分析中,广式酱油的总游离氨基酸为5.220 g/100 mL,而日式酱油则为5.903 g/100 mL,但两者氨基酸种类的相对百分含量没有显著的差异（P＞0.05）。气相色谱-质谱法（GC-MS）鉴定出挥发性化合物134种,其中广式酱油的主要挥发性化合物为酯类（25.39%）、醇类（25.23%）、酸类（13.51%）、酮类（4.24%）、醛类（2.57%）、酚类（0.31%）和烷烃类（28.75%）,而日式酱油主要为酯类（56.02%）、醇类（21.11%）、酸类（5.92%）、酮类（3.42%）、醛类（0.69%）、酚类（0.15%）和烷烃类（12.69%）,酱油挥发性化合物的种类、含量及比例构成是引起两种酱油风味独特差异的重要原因。     

酿造酱油与配制酱油鉴别方法研究进展

以氯丙醇、铵盐、乙酰丙酸、氨基酸作为鉴别酿造酱油与配制酱油的指标,采用同位素稀释气相色谱-质谱联用法、顶空衍生化固相微萃取法等检测酸水解植物蛋白液(HVP)的氯丙醇,采用凯氏定氮法、近红外光谱法检测酱油中的铵盐与氨基酸,采用液相色谱-质谱法、气相色谱法等检测HVP中的乙酰丙酸,采用高效液相色谱法、氨基酸自动分析仪检测酱油中的氨基酸。     

甜油和酱油中氨基酸和还原糖含量的比较研究

探讨甜油和酱油中两种关键营养成分氨基酸和还原糖的含量差异,分析原料不同、工艺相近的两种调味品特征指标存在差异的原因,并提出甜油和酱油存在的优势和缺点。结果表明,甜油中氨基酸总量和鲜味氨基酸谷氨酸低于酱油,甜油和酱油中氨基酸总量分别为15.86～23.21 mmol/L和31.69～46.04 mmol/L,其中谷氨酸含量分别为2.94～7.54 mmol/L和20.62～35.34 mmol/L;但每类氨基酸含量差距不大,比较协调;甜油中甜味氨基酸比例较大,为49.41%,酱油中的鲜味氨基酸比例较大,为71.19%;甜油中还原糖含量（14.24～27.53 g/L）高于酱油（4.80～8.26 g/L）。因此,酱油因高氨基酸和谷氨酸含量鲜味明显、口感厚重,适合烧制菜肴,而甜油口感协调、丰满,适合炒菜和凉拌菜;另外,甜油中高含量的还原糖含量能够改善菜肴质量、色泽和口感。     

挥发性成分聚类分析在酱油鉴别中的应用

应用同时蒸馏萃取法和气质联用技术对对酿造酱油、配制酱油和酸世界植物蛋白调味液共17个样品的挥发性成分进行分析,筛选其特征挥发性组分进行比较。发现酿造酱油特征组分以醇类、醛类、酸类为主,酸水解植物蛋白调味液特征组分以醛类、酚类、杂环化合物为主,而配制酱油挥发性成分则兼有前两者的特征组分。以17个样品的挥发性成分及其含量进行聚类分析,建立了区分酿造酱油、配制酱油和酸水解植物蛋白调味液的识别模型,为建立酿造酱油和配制酱油鉴别技术打下较好的基础。     

酱油渣中色素及大豆异黄酮的提取研究

应用乙醇溶液和超声波辅助的提取方法,从大豆原粒酱油渣中提取酱油色素,并利用乙酸乙酯萃取回收乙醇提取液中的大豆异黄酮。结果表明,酱油渣中色素的最佳提取工艺为乙醇体积分数65%、料液比1∶1.75（g∶mL）、提取时间24 h、超声波时间35 min。在该条件下,酱油渣色素得率为1.8 g/100 g;高效液相色谱法分析,大豆异黄酮得率约为37 mg/100 g。光谱分析表明,酱油渣色素在紫外和红外区间均有非常强的吸收峰。色素稳定性分析表明,酱油渣色素容易被过氧化氢氧化,而亚硫酸钠对其有一定的增色作用;蔗糖、苯甲酸钠、山梨酸钾和光照对酱油渣色素的稳定性影响较小,偏酸性和80 ℃以上的高温环境对酱油渣色素具有降解作用。     

发酵酱油色素的提取及性质研究

用有机溶剂从生抽酱油中提取酱油色素,研究其理化性质。结果表明:酱油色素的得率为17.8g/100mL,其为棕褐色带有浓郁酱香味的固形物。紫外和红外光谱扫描结果显示酱油色素是美拉德反应和酶促褐变的产物。酱油色素容易被H2O2氧化,而亚硫酸钠、蔗糖、苯甲酸钠和山梨酸钾对色素的影响很小,说明酱油色素稳定性良好。色素对DPPH自由基的清除能力可达88%,对羟基自由基的清除能力达80%,抑制亚硝胺合成的抑制率可达80%。     

酿造酱渣开发利用的研究进展

对酱渣的研究现状进行了综述,评述了发酵法处理酱渣以及压榨取油的优缺点,指出了目前存在的未区分原料和处理方法较单一等问题。为了实现资源利用的最大化,从酱渣中提取油脂、膳食纤维、磷脂、黄酮等将引起人们更多的关注。     

尼泊金酯在酱油和大酱中防腐效果的研究

为推广尼泊金乙酯、丙酯在酱油和大酱中的应用,通过对尼泊金乙酯、丙酯在酱油和大酱中使用不同剂量和按不同比例混合添加的防腐效果进行了对比研究,可以得知:尼泊金乙酯和丙酯对酱油的防腐效果最佳的是尼泊金丙酯和尼泊金乙酯以2:1的比例混合使用,最大添加量为250 mg/mL;对大酱的防腐效果单一使用和混合使用效果基本相同,最大添加量为250 mg/kg.     

高效液相色谱法检测酱油中(半)胱氨酸的含量

建立了一种柱前衍生高效液相色谱测定酱油中胱氨酸和半胱氨酸总含量的方法。以三丁基膦为还原剂,丙烯酸苄酯为衍生剂,醋酸铵、醋酸和甲醇的混合液为流动相,采用AQ-C18色谱柱分离,等度洗脱,流速为1.0mL/min,柱温为35℃,检测波长为257nm。通过对还原反应和衍生化反应中反应剂用量、反应温度、反应时间的研究,获得了优化的实验参数。结果显示在0.05～1.00mg/mL范围内具有良好的线性关系,r=0.9973(n=6),最低检出限为0.02mg/mL,平均回收率为98.70%～100.05%。此方法适用于酱油中(半)胱氨酸的检测,也为鉴别"毛发水酱油"提供了有效的检测手段。     

生物防腐剂用于酱油保鲜的研究

通过对酿造酱油中G+、G-菌组成情况的分析,研究了天然生物防腐剂Nisin对酿造酱油中腐败细菌的抑制效力。对腐败细菌在不同Nisin含量的营养肉汤培养基及酱油原液中培养试验的结果显示:在腐败菌最适生长温度36℃下培养,当Nisin的含量达到100μg/mL时,营养肉汤(pH4.60)中腐败细菌的总数急剧减少;当Nisin的含量达到50～100μg/mL时,即能有效地抑杀酱油中的腐败细菌。这表明Nisin可替代化学防腐剂用于酱油的防腐保鲜,以减轻酱油的巴氏灭菌强度,保持酱油原有营养成分、风味、色泽,延长制品货架期。