核桃粕固态发酵酱油的制备及抗氧化性分析

目的：以米曲霉为菌种制备核桃酱油，开发功能性酱油。方法：制备酱油基础上，利用高效液相色谱仪、全自动氨基酸分析仪和气相色谱仪测定酱油营养成分，使用超滤对10 kDa以下组分进行分离，然后测定核桃酱油组分中多肽含量、ABTS自由基清除能力、羟自由基清除能力及DPPH自由基清除能力。结果：核桃酱油中16种氨基酸总含量为4.86 g/100 g，不饱和脂肪酸含量占脂肪酸总量的82.84%。核桃酱油组分中多肽含量为6.804 g/100 mL，当多肽质量浓度为3.6 mg/mL时，核桃酱油组分ABTS自由基清除能力达到95.13%、羟自由基清除能力达到28.20%、DPPH自由基清除能力达到20.08%。结论：核桃酱油组分具有较高的抗氧化性，且其抗氧化能力与多肽含量有关。

Preparation of solid-fermented soy sauce in walnut dregs and analysis of antioxidant properties

Objective: Walnut soy sauce was prepared with Aspergillus oryzae as a strain, to explore the functional soy sauce. Methods: Based on the preparation of soy sauce. The nutritional components of soy sauce were determined by using high-performance liquid chromatography, automatic amino acid analyzer and gas chromatography. Components less than 10 kDa were separated by using ultrafiltration. Then the peptide content, ABTS, hydroxyl radical scavenging capacity and DPPH radical scavenging capacity in walnut soy sauce fraction were determined. Results: The total content of 16 amino acids in walnut soy sauce was 4.86 g/100 g, and the content of unsaturated fatty acids accounted for 82.84% of the total fatty acids. The peptide content in the walnut soy sauce component was 6.804 g/100 mL. When the concentration of polypeptide was 3.6 mg/mL, the scavenging ability of ABTS of walnut soy sauce component reached 95.13%, the scavenging ability of hydroxyl radical reached 28.20%, and the scavenging ability of DPPH free radical reached 20.08%. Conclusion: The components of walnut soy sauce has high antioxidant properties and its antioxidant capacity is related to peptide content.