【作者】 冯杰；

【导师】 詹晓北；

【作者基本信息】 江南大学 ， 生物化工， 2009， 硕士

【摘要】 我国酱油历史悠久,是具有民族特色的传统调味品。与日本、韩国相比较,我国酱油行业还处在较低水平上的发展阶段。特别是在中小企业中,还存在着产品质量不高、成曲质量不良、发酵周期长、原料利用率低、生产过程易受季节影响、生产设备落后等基础问题没能妥善解决。这些问题的存在,严重地制约了我国酱油行业的发展和国际竞争力的提升,也影响了企业经济效益和产品品质的提高。本研究的主要内容包括:(1)确定了酱油卫生指标和理化指标的测定方法。(2)通过8种有机酸标准样品的高效液相色谱(HPLC)分析建立了酱油中的8种重要有机酸的定性、定量比对。该方法样品预处理简便有效,具有测定结果准确可靠,操作简便快速,重现性好等特点。同时还比较了国产酱油和日式酱油有机酸的种类和含量的差别,找出了国产酱油和日式酱油的差距,为生产高品质的酱油提供依据。(3)建立利用高效液相色谱检测一种耐高盐酵母菌发酵液中有机酸的方法。色谱条件为:安捷伦ZORBAX SB-Aq色谱柱(150×4.6mm,5μm),0.02mol/L KH2PO4溶液(含0.5%乙腈)(pH2.0)为流动相,流速为0.5ml/min,柱温30℃,紫外检测器检测波长为210nm。在此色谱条件下,7种有机酸(草酸、甲酸、苹果酸、抗坏血酸、柠檬酸、顺丁烯二酸、丙酸)得到很好分离,线性相关系数均大于0.999。(4)利用有机膜和无机膜对生酱油进行了膜过滤实验,考察了膜过滤的除菌效果,检测了膜过滤前后与酱油风味品质直接相关的11个指标的差异,包括酱油风味成分,氨基酸,有机酸,氨基态氮和总氮等相关质量指标。比较得出在除菌效果上有机膜的处理效果要远好于无机膜,而理化指标和风味指标的对比也表明有机膜的处理效果要优于无机膜和常规的热灭菌处理效果。因此,采用0.1μm孔径的聚偏二氟乙烯材质的有机膜,在操作压力1.0MPa,温度为31-33℃时,能有效除去生酱油中的所有微生物,并且不损害酱油的原有风味。(5)利用有机膜和无机膜对生酱油进行膜过滤实验而获得纯生酱油。用固相微萃取-气质联用技术对两种纯生酱油的风味成分进行分析,通过谱图检索,共鉴定了70种物质,醇类(18),酚类(5),酯类(13),醛类(13),酮类(5),酸类(2),杂环化合物类(8),烃类(6)。主体风味成分为醇类、酚类、醛类、酮类、杂环化合物,这为提高和改进传统发酵酱油的风味提供了依据。更多还原

【Abstract】 The soy sauce is a kind of traditional condiment with Chinese characteristics, and has a long history.Soy sauce industry in China gets behind with Japanese ones by a very long way, especially in the medium and minimum-scale enterprises. There are so many serious basic problems unresolved in such enterprises. For example, the low quality of koji, the long time of fermentation, the low utilization ratio of materials, the environmental and seasonal influence, and the unadvanced equipments, even manual operations, etc. These problems restricted the technical progress, also cumbered the increasing of economic benefit, and the improvement of product quality in the autochthonous soy sauce enterprises.The research contents and the conclusions can be summarized as following:(1) Determination methods of health index and physicochemical properties were established in draft soy sauce.(2) From results of 8 organic acids analyzed by HPLC, a comparison and count standard of organic acids detection in soy sauce was built. This mensuration has many excellences such as simple and effective for pretreatment, exact for determine result. This method also had the simple, rapid, well accuracy. Comparative research on type and content of Chinese soy sauce and Japanese soy sauce and found their difference in order to produce high quality soy sauce.(3) A detecting method of organic acids in fermentation liquid of halophilic yeast by HPLC was established. The Agilent ZORBAX SB-Aq column (150×4.6mm, 5μm) was used. Mobile phase was 0.02 mol/ L KH2PO4 (0.5 % acetonitrile, pH 2.0). The flow rate was 0.5 ml/ min, the temperature of column was 30℃and detected wavelength at 210 nm, 8 organic acids were separated commendably at the chromatographic condition. Consequently, good reproducibility and high sensitivity were achieved. The linear correlation coefficients were above 0.999. The method was used to analyze content of organic acids in fermentation liquid of the halophilic yeast. The diversification trend of oxalic acid, formic acid, malic acid, ascorbic acid, citric acid, cis-butenedioic acid and propionic acid in fermentation liquid was obtained.(4) Organic membrane and inorganic membrane were used in raw-soy sauce filtration. Effect of bacteria removing was discussed. 11 factors were compared before and after the filtration including flavor component, amino acid, organic acid, amino nitrogen and total nitrogen. The results showed that not only the bacteria removing rate of organic membrane was much better than that of inorganic membrane, but the organic membrane had advantages over inorganic membrane and heat sterilization concerning other 11 factors as well. Therefore, the 0.1μm pore diameter organic membrane was made of poly vinylidene fluoride (PVDF) and the operation condition was: pressure 1MPa, 31-33℃and so on. The inorganic membrane was made of ceramics and the operation condition was: pressure 1.3MPa, 31-33℃and so on. A delicious soy sauce was produced without any significant changes in physical-chemical parameters and flavor after being filtrated with a filtration device.(5) Organic membrane and inorganic membrane were used in raw-soy sauce filtration to obtain draft soy sauce. Solid phase micro-extraction (SPME) and GC-MS were applied to analyse the flavor compounds of two types of draft soy sauce. Totally 70 compounds were identified from two samples. These compounds included alcohols(18), phenols(5), esters(7), aldehydes(13), ketones(5), acids(2), heterocyclics(8) and hydrocarbon(6). The main flavor compounds were alcohols, phenols, aldehydes, ketones heterocyclic. The results of the study provided evidence for the improvement and enhancement of the traditional fermentation of soy sauce.更多还原