王嘉瑞,李青卓,张小龙,付彩霞,汪超,徐宁

• 1:湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心
• 2:湖北土老憨生态农业科技股份有限公司

摘要(Abstract)：

酱油是我国一种传统的调味品,具有特殊的色、香、味,还具有一定生理活性。在酱油酿造过程中生成的4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)和4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮(HEMF)是酱油酱香型风味物质的主体成分。不同原料及配比、接种方式和生产工艺的不同均会影响微生物的生长代谢和相互作用,最终影响呋喃酮类物质的合成,从而影响酱油的风味。文章提供了一种调控耐高盐增香酵母的生长代谢,从而改善酱油呋喃酮类风味的研究进展,对于提升酱油质量和进一步精准调控酱油的风味物质提供了思路。

关键词(KeyWords)： 酱油;呋喃酮;4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮(HEMF);4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)

Abstract:

Keywords:

基金项目(Foundation): 湖北省技术创新专项(重大项目)(2019ABA095)

作者(Author): 王嘉瑞,李青卓,张小龙,付彩霞,汪超,徐宁

参考文献(References)：

• [1]吴婷，宋江，王远亮.中国酱油酿造工艺[J].中国调味品，2012,37(6):1-3.
• [2]赵九永.传统大豆发酵食品的营养价值与保健功能[J].粮食科技与经济，2017,42(2):71-73,76.
• [3]赵维克.酱油的分类及各自特性的介绍[J].食品安全导刊，2016(33):98.
• [4]童星，彭勃.酱油的风味物质及其研究进展[J].中国调味品，2018,43(10):195-200.
• [5]郭建，伍学明，樊君，等.鲁氏酵母和球拟酵母不同接种方式对高盐稀态酿造酱油品质的影响[J].中国调味品，2019,44(2):100-104.
• [6]FENG Y Z,SU G W,SUN D X,et al.Optimization of headspace solid-phase micro-extraction (HS-SPME) for analyzing soy sauce aroma compounds via coupling with direct GC-olfactometry (D-GC-O) and gas chromatography-mass spectrometry (GC-MS)[J].Food Analytical Methods,2017,10(3):712-726.
• [7]YANG Y,YUE D,YULAN J,et al.Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce[J].Science of Food and Agriculture,2017,97(10):8169.
• [8]隋明，张凤英，胡继红，等.不同类型酱油挥发性组分及多重辨析的研究[J].中国调味品，2019,44(6):77-80.
• [9]李志江，赵婧，戴凌燕，等.鲁氏酵母对豆酱品质及挥发性香气成分的影响[J].中国调味品，2018,43(10):30-36.
• [10]杜雯，王中伟，孟凡冰，等.酱油酿造用产香酵母的选育研究进展[J].中国调味品，2019,44(11):179-182.
• [11]米江林.羟基呋喃酮类高档香料[J].技术与市场，2010,17(6):121.
• [12]RODIN J O,HIMEL C M,SILVERSTEIN R M,et al.Volatile flavor and aroma components of pineapple.I.Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-3[2H]-furanone [J].Journal of Food Science,1965,30(2):280-285.
• [13]HENRY D W,SILVERSTEIN R M.A rational synthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone,a flavor component of pineapple[J].Journal of Organic Chemistry,1966,31(7):2391-2394.
• [14]NUNOMURA N,SASAKI M,ASAO Y,et al.Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone,as a flavor component in shoyu (soy sauce)[J].Bioscience Biotechnology & Biochemistry,1976,40(3):491-495.
• [15]TONSBEEK C H T,PLANKEN A J,WEERDHOF T V D.Components contributing to beef flavor.Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone and its 2,5-dimethyl homolog from beef broth[J].Journal of Agricultural and Food Chemistry,1968,16(6):1016-1021.
• [16]PICKENHAGEN W,VELLUZ A,PASSERAT J P,et al.Estimation of 2,5-dimethyl-4-hydroxyl-3(2H)-furanone (FURANEOLA) in cultivated and wild strawberries,pineapples and mangoes[J].Journal of the Science of Food and Agricultural,1981,32(11):1132-1134.
• [17]PREININGER M,GROSCH W.Determination of 4-hydroxy-2,5-dimethyl-3 (2 H)-furanone (HDMF) in cultures of bacteria[J].Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1995,201(1):97-98.
• [18]SASAKI T,YAMAKOSHI J,SAITO M,et al.Synthesis of 4-hydroxy-3(2H)-furanone acyl derivatives and their anti-cataract effect on spontaneous cataract rats (ICR/f)[J].Pubmed,1998,62(11):2145-2154.
• [19]王鹏霄，宋焕禄，陈存社.微生物发酵法制备4-羟基-2,5-二甲基-3[2H]-呋喃酮的研究进展[J].中国酿造，2009(10):4-6.
• [20]BLANK I,FAY L B.Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars[J].Journal of Agricultural and Food Chemistry,1996,44(2):531-536.
• [21]SUGAWARA E,HASHIMOTO S,SAKURAI Y,et al.Formation by yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) aroma component in miso with aging[J].Taylor & Francis,2014,58(6):1134-1135.
• [22]OHATA M,KOHAMA K,MORIMITSU Y,et al.The formation mechanism by yeast of 4-hydroxy-2(or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone in miso[J].Bioscience Biotechnology and Biochemistry,2007,71(2):407-413.
• [23]KLEIN D,FINK B,AROLD B,et al.Functional characterization of enone oxidoreductases from strawberry and tomato fruit[J].Journal of Agricultural and Food Chemistry,2007,55(16):6705-6715.
• [24]ZHAO X X,TANG J,WANG X,et al.YNL134C from Saccharomyces cerevisiae encodes a novel protein with aldehyde reductase activity for detoxification of furfural derived from lignocellulosic biomass[J].Yeast (Chichester,England),2015,32(5):409-422.
• [25]UEHARA K,WATANABE J,MOGI Y,et al.Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast[J].Journal of Bioscience and Bioengineering,2017,123(3):333-341.
• [26]LI X,DAI L Y,LIU H,et al.Molecular mechanisms of furanone production through the EMP and PP pathways in Zygosaccharomyces rouxii with D-fructose addition[J].Food Research International,2020,133:109137.
• [27]UEHARA K,WATANABE J,AKAO T,et al.Screening of high-level 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone-producing strains from a collection of gene deletion mutants of Saccharomyces cerevisiae[J].Pubmed,2015,81(1):453-460.
• [28]HAUCK T,BRUHLMANN F,SCHWAB W.4-Hydroxy-2,5-dimethyl-3(2H)-furanone formation by Zygosaccharomyces rouxii:effect of the medium[J].Journal of Agricultural and Food Chemistry,2003,51(16):4753-4756.
• [29]许瑜.外加糖源对高盐稀态酱油风味品质影响的研究[D].广州：华南理工大学，2018.
• [30]冯杰，詹晓北，季新跃，等.Candida etchellsii产2(5)-乙基-4-羟基-5(2)-甲基-3(2H)-呋喃酮的影响因素[J].食品与发酵工业，2012,38(1):15-19.