[1]刘静怡,徐宁,彭铭烨,等.橘皮酱油品质的研究[J].中国调味品,2019,(01):5-09.
　LIU Jing-yi,PENG Ming-ye,FU Cai-xia,et al.Study on the Quality of Citrus Peel Soy Sauce[J].CHINA CONDIMENT,2019,(01):5-09.
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橘皮酱油品质的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
5-09
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Study on the Quality of Citrus Peel Soy Sauce
作者:
刘静怡; 徐宁; 彭铭烨; 付彩霞; 钟晓凌; 付彬
1. 湖北工业大学 湖北省食品发酵工程技术研究中心,武汉 430068；2. 湖北土老憨调味食品股份有限公司，湖北 宜昌 443000
Author(s):
LIU Jing-yi1; PENG Ming-ye1; FU Cai-xia2; FU Bin1; ZHONG Xiao-ling1*; XU Ning1*
1. Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan 430068, China;2. Hubei Tulaohan Flavouring and Food Co.,Ltd., Yichang 443000, China
关键词:
橘皮; 酱油; 质量指标; 抗氧化活性; 挥发性成分
Keywords:
citrus peel;  soy sauce;  quality indexes;  antioxidant activity;  volatile components
分类号:
TS254.5
文献标志码:
A
摘要:
研究了橘皮对酱油品质的影响，并比较了在不同阶段添加橘皮所得到的酱油的各项指标。通过对比橘皮添加对酱油的影响，分析了橘皮酱油的质量指标、抗氧化活性、有机酸、黄酮和挥发性风味物质与传统酿造酱油的差异。研究结果表明在制曲时添加橘皮组的酱油中DPPH、ABTS和HRSA自由基清除能力均要强于传统酱油，分别增加了5.76%、514.29%、9.67%。同时，添加橘皮还能够显著增加酱油的有机酸和黄酮含量，以及风味物质的种类和含量。
Abstract:
The effect of citrus peel on the quality of soy sauce is investigated, and the indexes of soy sauce obtained by adding orange peel in different stages are compared. By comparing the effect of citrus peel addition on soy sauce, the differences of quality indexes, antioxidant activity, organic acid, flavonoids and volatile flavor between citrus peel soy sauce and traditional soy sauce are analyzed. The results show that the scavenging ability of DPPH radical、the scavenging ability of ABTS radical and HRSA hydroxyl radical in soy sauce add citrus peel group is stronger than that in traditional soy sauce, and increases 5.76% 514.29% 9.67% respectively. At the same time, the addition of citrus peel can significantly increase the contents of organic acids and flavonoids, as well as the kinds and contents of flavor substances in soy sauce.

参考文献/References:

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更新日期/Last Update: 2019-02-11