不同原料酱油抗氧化活性生物测试及风味分析

采用斑马鱼体内抗氧化实验比较了三种不同原料酿造酱油的抗氧化活性，同时采用电子鼻（E-nose）、气相色谱-质谱（GC-MS）结合主成分分析（PCA）分析比较了三种酿造酱油风味特征及风味物质组成。结果表明，黑豆酱油体内抗氧化活性显著高于豆粕和黄豆酱油（P＜0.05），且其风味特征及挥发性物质组成与黄豆酱油、豆粕酱油均存在较大差异。风味特征差异主要表现为：三者相比氮氧化合物是黄豆酱油特征风味，无机硫化物、W2S醇类、W1S甲基类是豆粕酱油的特征风味，而黑豆酱油特征风味物质主要为杂环类化合物。挥发性风味物质组成差异表现为：黑豆酱油中2-乙酰基吡咯含量较高，豆粕酱油中乙醇和苯乙醛含量相对较高，而黄豆酱油中苯乙醇、4-乙基愈创木酚等重要风味物质相对含量较高。

Analysis of antioxidant activity and flavor substances in soy sauce with different materials

The antioxidant activity of soy sauce brewed with three different raw materials was compared by zebrafish antioxidant experiment. Meanwhile, the flavor substances of three fermented soy sauce were analyzed and compared by electronic nose, GC-MS and principle component analysis (PCA).The results demonstrated that the antioxidant activity of black soybean sauce was significantly higher than soybean meal sauce and soybean sauce (P＜0.05), and the flavor characteristics and volatile substance composition were significantly different from soybean sauce and soybean mealsauce. The difference of flavor characteristic of three soy sauce samples mainly showed that nitrogen oxides were the characteristic flavor of soybean sauce, while inorganic sulfide, W2S alcohol and W1S methyl were the characteristics flavor of soybean meal soy sauce, and the main flavor compounds of black bean soy sauce were heterocyclic compounds. The difference of volatile components showed that the content of 2-acetylpyrrole in black soybean sauce was higher than soybean sauce and soybean meal sauce, the content of ethanol and phenylacetaldehyde in soybean meal sauce was higher, while the contents of phenylethanol, 4-ethyl guaiacol and other important flavor substances in soybean sauce was significantly higher than black soybean sauce and soybean meal sauce.