酱油生产中的头油、二油和三油组分分析及抗氧化活性评价的研究Study on Analizing the component and evaluating on the Antioxidative activity of the First,Secondary and Third Filtrate in brewing of soy sauce
李丹,李莹,赵谋明
摘要(Abstract)：
文章选择还原力、对DPPH自由基清除能力、金属螯合能力三个指标,评价了酱油生产中头油、二油和三油的抗氧化活性,并对头油、二油和三油的基本组分和肽分子量分布进行分析。结果表明:二油和三油的抗氧化能力相比于头油下降的幅度比氨基酸态氮下降的幅度小,尤其是金属螯合能力下降的幅度最小;头油、二油和三油的肽分子量分布没有显著性差异(P>0.05),同一氨基酸态氮水平下,二油和头油中肽含量相当,三油中肽含量相比于头油有明显增加,从抗氧化活性和主要组分分析结果来看,二油、三油与头油没有显著差异。
关键词(KeyWords)： 头油;二油;三油;抗氧化活性;氨基酸态氮
基金项目(Foundation): 国家十一五科技支撑计划项目(2006BAD27B09-6);; 广东省科技计划工业攻关项目(2007A010900001);; 广东省科技计划工业攻关项目(2008A010900001)
作者(Author): 李丹,李莹,赵谋明
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