大孔吸附树脂用于酱油脱色研究

研究比较HPD100、D101、DM130、AB-8、DA201-C和DA201-CⅡ型大孔吸附树脂对酱油的脱色率以及脱色后酱油的总酸（TA）、氨基酸态氮（AAN）含量的变化。结果表明，DA201-CⅡ型树脂对酱油脱色率最高，且对TA和AAN影响最小。通过单因素及正交设计试验，得出DA201-CⅡ型树脂对酱油最佳脱色工艺条件为树脂用量25 g/100 g酱油、脱色时间2.5 h、摇床转速200 r/min（250 mL三角瓶于恒温振荡箱中）、脱色温度30 ℃，该条件下酱油脱色率可达到86.39%。稳定性试验表明，温度对浅色酱油颜色有显著影响，而光照对酱油颜色影响不大。4 ℃低温保存条件能有效抑制美拉德反应带来的颜色返深现象。

Decoloration of soy sauce by macro-porous resins

Six kinds of macroporous adsorption resins (HPD100, D101, DM130, AB-8, DA201-C and DA201-CⅡ type MAR) were selected to investigate their effect on decoloration ratio, total acid (TA), and amino acid nitrogen (AAN) content of soy sauce. The results indicated that the DA201-CⅡ type MAR was the most desirable resin for soy sauce decoloration, and it had least effect on TA and AAN content. Through single factor experiment and orthogonal experiment, it was concluded that the optimum parameters for soy sauce decoloration with DA201-CⅡ type MAR were as follows: resin dosage 25 g per 100 g soy sauce, decoloration time 2.5 h, rotate speed 200 r/min in 250 ml triangular flask, temperature 30 ℃. Under these conditions, the soy sauce decoloration rate was 86.39%. The stability test showed that temperature had significant effect on the color of light color soy sauce, while lighting showed little effect. The low temperature preservation at 4 ℃ could effectively restrain the back to color phenomenon caused by Maillard reaction.