白汤酱油储藏期间褐变与美拉德反应的关系

Relation Between Browning of White Soy Sauce and Maillard Reaction During Storage

DOI：10.3969/j.issn.1673-1689.2015.10.010

中文关键词: 白汤酱油 储藏 褐变 美拉德反应

英文关键词: white soy sauce,storage,browning,Maillard reaction

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中文摘要:

白汤酱油在储藏期间会发生褐变并引起品质变化。以褐变指数为测定指标考察了温度、氧气和光照条件对白汤酱油色变的影响，并进一步分析了酱油褐变（褐变指数、色率、红色指数、色差等）与美拉德反应（氨基氮、总糖、还原糖和游离氨基酸等）的关系。结果表明：温度和氧气含量对白汤酱油的褐变反应影响较大，而光照影响不明显。褐变指数、色率和照度与储藏时间之间符合指数拟合方程。在储藏过程中，总氮基本不变，氨基氮、总糖和还原糖含量下降，pH、总酸升高；丙氨酸、甘氨酸、甲硫氨酸含量基本不变，酪氨酸含量增加，其他多数氨基酸含量呈下降趋势；葡萄糖含量降低，其他还原糖类变化缓慢。白汤酱油中含量最多的氨基化合物谷氨酸和羰基化合物葡萄糖间的美拉德反应对白汤酱油颜色影响最大。

英文摘要:

The browning during storage is responsible for the quality deterioration of white soy sauce. The effects of temperature，oxygen and illumination on the color of white soy sauce based on browning index were investigated. The relation between the browning（browning index，coloration，red index etc.） and Maillard reaction（amino nitrogen，total sugar，reducing sugar and free amino acids etc.） was analyzed. Results indicated that the temperature and oxygen content significantly accelerated the browning of white soy sauce，while the effect of illumination was not distinct. The browning index，coloration and luminosity of white soy sauce were expressed as exponential regression equation with storage time. During storage，the total nitrogen content remained constant；the amino nitrogen，total sugar and reducing sugar decreased；pH and titratable organic acid increased. The content of alanine，glycine and methionine changed slightly and tyrosine increased significantly，while the other free amino acids showed a downward tendency. Glucose decreased，but the content of other reducing sugars changed slightly. It was concluded that browning would be mostly ascribable to the formation of melanoidins between glucose and glutamic，which were the dominant reducing sugar and amino acid in white soy sauce.

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