酱露酒的成分分析及其功能性的研究

发布时间：2018-03-24 23:00

本文选题：朝鲜族大酱　切入点：酱露酒　出处：《延边大学》2017年硕士论文

【摘要】：大酱是以大豆为主要原料,经浸泡、蒸煮、制曲、发酵等工艺酿造而成的色泽棕红、有光泽、具有咸鲜口味易被人体消化吸收的一种半流动状态的发酵调味品。随着社会进步消费者消费观念逐渐发生改变,大酱中的许多功能性成分越来越受到人们关注,尤其近年来受韩国文化影响,朝鲜族传统大酱一度受到国民热议。我国的露酒是以中医药和养生为理论基础,健康饮酒为目的,发扬了中国特有的"药食同源"的实践经验而创造出来的酒种。而酱露酒的产生是朝鲜族大酱文化和朝鲜族饮酒文化相互融合发展的产物,酱露酒是使用不同酒精度朝鲜族白酒为基酒采用冷浸提的方法对朝鲜族大酱进行功能性成分提取,再采用现代新型过滤技术而得到的一种酒色微黄、酒体柔和、酱香纯在、酒后不上头等特点的新型露酒。本实验以朝鲜族传统大酱、38%Vol、42%Vol和50%Vo1酱露酒为原料,分析其组成成分、抗氧化性及癌细胞生长抑制率。对大酱的组成成分和抗氧化性进行测定,得出大酱中的水分含量为52.36%,粗蛋白质14.79%,粗脂肪7.61%,灰分10.62%,碳水化合物含量14.62%,钙元素含量 492.13 mg/100g,磷元素含量 194.33 mg/100g,铁元素含量 1.19 mg/100g,钾元素含量720.89 mg/100g,钠元素含量941.35 mg/100g,锰元素含量1.87 mg/100g,镁元素含量131.17 mg/100g,铜元素含量0.51 mg/100g,维生素B1含量 0.06mg/100g,维生素 B2 含量 0.12mg/100g,维生素 B3 含量 1.63mg/100g,维生素C含量8.45 mg/100g,有机酸含量713.87 mg/100g,氨基酸含量1703.25 mg/100g,总黄酮含量126.29 μg/g,总酚含量260.81 μg/g,DPPH自由基清除率76.81%,· OH自由基清除率为82.16%,· O2-阴离子清除率为70.83%。分别对38%Vol、42%Vol和50%Vol酱露酒进行成分分析和功能性进行研究,得出结果为:三种酒的一般成分含量无显著性差异,但理化指标上存在显著性差异;38%Vol酱露酒中总氨基酸含量最多,O2-阴离子清除能力最大;42%Vol酱露酒中无机元素含量最多,酸度值最大,L*值最大,对·OH自由基清除能力最大;50%Vo1酱露酒中含有维生素种类最多,可溶性固形物含量最多,b*值最大,必需氨基酸含量最多、氨基酸质量最好,总酚和黄酮类化合物含量最多,DPPH自由基清除率最大,对肝癌细胞HepG2和大肠癌细胞HT29生长抑制效果最好。
[Abstract]:Soy sauce is the main raw material, after steeping, cooking, koji, fermentation and other processes brewing the color of brown red, lustrous, A kind of fermented condiment with salty taste easily digested and absorbed by the human body. With the development of society, consumer consumption concept has gradually changed, and many functional ingredients in the sauce have attracted more and more attention. Especially under the influence of Korean culture in recent years, Korean traditional sauce has been discussed by the people for a time. In our country, dew wine is based on traditional Chinese medicine and health preservation, and healthy drinking is the purpose. Developed the Chinese unique "medicine and food homology" practice experience to create the wine, and the sauce wine production is the Korean nationality big sauce culture and the Korean nationality drinking culture mutual fusion development product, Soy sauce liquor is a kind of wine with light yellow color, soft body and pure soy sauce, which is obtained by using different alcohol content Korean liquor as the base liquor and cold extraction method to extract the functional components of the Korean nationality big sauce, and then using the modern new filtering technology, the wine color is yellowish, the wine body is soft, and the soy sauce is pure. A new type of wine with characteristics such as drinking and not overtopping was used in this experiment. The ingredients, antioxidant properties and growth inhibition rate of cancer cells were analyzed by using the traditional Korean traditional Dajiao (42Vol) and 50%Vo1 sauce liquor as raw materials. The composition and antioxidant properties of the sauce were determined. The water content in the sauce is 52.36, crude protein 14.79, crude fat 7.61, ash 10.62, carbohydrate 14.62, calcium 492.13 mg / 100, phosphorus 194.33 mg / 100, iron 1.19 mg / 100, potassium 720.89 mg / 100, sodium 941.35 mg / 100, Manganese 1.87 mg / 100 g, magnesium 131.17 mg / 100 g, copper 0.51 mg / 100 g, vitamin B1 0.06 mg / 100 g, vitamin B2 0.12 mg / 100 g, vitamin B 3 1.63 mg / r 100 g, vitamin C 8.45 mg / 100 g, organic acid 713.87 mg / 100 g, amino acid 1703.25 mg / 100 g. Flavonoids content 126.29 渭 g / g, total phenol content 260.81 渭 g / g DPPH radical scavenging rate 76.81, OH radical scavenging rate 82.16, O _ 2-anion scavenging rate 70.83%. The results were as follows: there was no significant difference in the general components of the three wines, but there was a significant difference in physicochemical indexes. The total amino acid content in the wine was the largest, and the content of inorganic elements was the highest in the wine with the largest scavenging capacity of O _ 2-anion and the content of inorganic elements in the wine. The acidity value was the largest and the L * value was the largest, and the scavenging ability to OH free radical was the largest. The most kinds of vitamins and soluble solids were found in Vo1 sauce liquor, and the content of essential amino acids was the largest, and the quality of amino acids was the best. The highest scavenging rate of free radical was found in total phenol and flavonoids, and the inhibitory effect on the growth of HepG2 cells and HT29 cells was the best.
【学位授予单位】：延边大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS261.7

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