Study on Volatile Flavor Substances of Soy Sauce Fermented in Wooden Barrel and Analysis of Antihypertensive Activity in Vitro
In order to study the volatile flavor substances and their physiological activities of fermented soy sauce in wooden barrel,HS-SPME-GC-MS was used to compare the differences of volatile substances in different soy sauce,and the experimental soy sauce was analyzed with electronic nose.The inhibitory effect of wooden barrel fermented soy sauce on angiotensin converting enzyme(ACE)was further evaluated through in vitro blood pressure lowering experiment.The results showed that a total of 130 aroma compounds were detected from the 6 groups of soy sauce,including 26 esters,18 alcohols,8 acids,11 aldehydes,15 ketones,12 phenols,13 hydrocarbons,13 pyrazines and 14 other compounds.The contents of esters,ketones and pyrazines were the highest among the 6 groups of samples(13.27％,1.45％and 5.82％,respectively).In vitro antihypertensive activity experiment,the 6 groups of soy sauce had obvious inhibitory effect on angiotensin-converting enzyme(ACE)within the measured concentration(2,4,6,8 and 10 mg/mL).Under the same mass concentration condition,the inhibition rate of ACE was the highest,and its IC50 value was 10.23 mg/mL.
fermented soy sauce in wooden barrelvolatile flavour substanceshypotensive effect
万方数据
维普
