酱油中氨基甲酸乙酯形成规律的研究

发布时间：2018-02-03 15:11

本文关键词： 氨基甲酸乙酯酱油尿素精氨酸瓜氨酸鸟氨酸　出处：《天津科技大学》2015年硕士论文　论文类型：学位论文

【摘要】：2007年,国际癌症研究机构正式将氨基甲酸乙酯(EC)归类为2A类致癌物,在很多酒精饮料和发酵食品中均有检测出微量EC。各国已对酒精饮料中EC的含量进行了限定,酱油作为中国的传统调味品,在其中也检测到了EC但我国并未对其含量进行限定,关于酱油中EC的形成机理人们也尚未进行研究。以米曲霉为种曲分别对高盐稀态酱油和低盐固态酱油进行发酵,跟踪发酵过程酱汁中EC相关前体物质尿素、精氨酸、瓜氨酸、鸟氨酸的变化规律,再结合EC的含量变化,分析酱油中EC的形成机理。选用AOAC994.07方法对EC进行检测,尿素检测采用高效液相色谱-二极管阵列检测器配以氨基柱,精氨酸、瓜氨酸、鸟氨酸选用高效液相色谱-荧光检测器进行检测。按是否添加鲁氏酵母将实验分为未添加组与添加组,在高盐稀态酱汁中,随着发酵的进行两组EC含量均呈逐步上升趋势,未添加组EC终含量为34.22μg/L,添加组为64.49μg/L；低盐固态酱汁中,未添加组EC含量先上升后下降,由10.63μg/L增至43.56μg/L后下降至33.26μg/L,添加组由10.63μg/L增至50.86μg/L后下降至44.86μg/L,由此证明米曲霉与鲁氏酵母均为EC生成的来源,从高盐稀态和低盐固态酱汁中EC含量的差别可以看出生产工艺对EC的生成存在显著影响,EC含量会随着发酵时间的增长和温度的升高而增加。随着发酵的进行尿素含量不断增加,这·与EC含量变化趋势相同,说明尿素与EC之间存在一定的相关性。依据米曲霉和鲁氏酵母的氨基酸序列,预测出其精氨酸代谢途径,精氨酸随着发酵的进行逐步被微生物分解利用,瓜氨酸和鸟氨酸的含量不断上升,但在未添加组中瓜氨酸含量出现下降现象,说明在米曲霉中瓜氨酸可能存在其他代谢途径。综上所述,酱油中米曲霉与鲁氏酵母均为EC生成的来源,尿素与瓜氨酸作为EC的前体物质相互转化,相互影响,共同影响着酱油中氨基甲酸乙酯的形成。
[Abstract]:In 2007, the International Agency for Research on Cancer (IARC) classified ethyl carbamate (EC) as a class 2A carcinogen. Trace ECs have been detected in many alcoholic beverages and fermented foods. Many countries have limited the content of EC in alcoholic beverages. Soy sauce is the traditional condiment in China. EC was also detected, but the content of EC was not limited in China. The formation mechanism of EC in soy sauce has not been studied. Using Aspergillus oryzae as a kind of koji to ferment high salt soy sauce and low salt solid soy sauce respectively, to track the urea, the precursor of EC in soy sauce. Arginine, citrulline, ornithine, combined with the change of EC content, the formation mechanism of EC in soy sauce was analyzed. EC was detected by AOAC994.07 method. Urea was determined by high performance liquid chromatography-diode array detector with amino column, arginine, citrulline. Ornithine was detected by high performance liquid chromatography-fluorescence detector. The experiment was divided into two groups according to whether the yeast was added or not. The EC content of the two groups increased gradually with the fermentation. The final EC content of the unadded group was 34.22 渭 g / L, and that of the added group was 64.49 渭 g / L; In the low salt solid sauce, EC content increased first and then decreased, from 10.63 渭 g / L to 43.56 渭 g / L, then to 33.26 渭 g / L. The addition group increased from 10.63 渭 g / L to 50.86 渭 g / L, and then decreased to 44.86 渭 g / L, which proved that Aspergillus oryzae and yeast Rubens were both sources of EC production. From the difference of EC content between high-salt and low-salt solid sauce, it can be seen that the production process has a significant effect on the formation of EC. EC content will increase with the increase of fermentation time and temperature, and with the increasing of urea content, the change trend of EC content is the same as that of EC content. According to the amino acid sequence of Aspergillus oryzae and Saccharomyces luciferus, the arginine metabolic pathway was predicted, and arginine was gradually decomposed and utilized by microorganisms with fermentation. The contents of citrulline and ornithine increased continuously, but the citrulline content decreased in the unadded group, indicating that there may be other metabolic pathways in Aspergillus ornithae. Aspergillus oryzae and yeast Rubens in soy sauce are the source of EC formation. Urea and citrullinic acid are the precursor of EC, which affect the formation of ethyl carbamate in soy sauce.
【学位授予单位】：天津科技大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TS264.21

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