Comparison of Quality Indexes of Soy Sauce and Study on Antioxidant Capacity of Soy Sauce
The general composition,polyphenols,total flavonoids,minerals,and amino acids of barrel-fermented soy sauce were analyzed,the polyphenols and total flavonoids contents were determined from the perspective of barrel-fermented soy sauce(S1)and glass-fiber fermentation tank-fermented soy sauce(S2,S3,S4,S5,and S6),and the antioxidant activity was also determined for the barrel-fermented soy sauce versus the glass-fiber fermentation tank-fermented soy sauce.The protein content of amino acid nitrogen content was 1.28 g/100 mL,and total nitrogen content was 2.17％.About 9 mineral elements were detected in barrel-fermented soy sauce,4 macronutrients were potassium,calcium,sodium,and magnesium,and 5 trace elements were iron,zinc,selenium,manganese,and molybdenum.About 17 amino acid types,including 7 kinds of amino acids,were detected in barrel-fermented soy sauce.A total of 17 amino acids were detected in the barrel-fermented soy sauce,including 7 essential amino acids and 10 non-essential amino acids;Polyphenols and total flavonoids were found in all six groups of soy sauces,and the contents of polyphenols and total flavonoids in barrel-fermented soy sauce were higher than those in the other 5 groups of soy sauces(4.43 mg/mL and 1.87 mg/mL,respectively);The 6 groups of soy sauces for testing all possessed a certain degree of ferric ion reduction and free radical scavenging capacity and total antioxidant capacity,and with the increase in the concentration of soy sauce,the reduction and antioxidant capacities gradually increased,and at the same concentration,the reduction and antioxidant capacities increased gradually.The antioxidant capacity of barrel-fermented soy sauce was higher than that of fiberglass fermenter-fermented soy sauce under the same concentration condition.
万方数据
维普
