本文選題：朝鮮族大醬　切入點(diǎn)：醬露酒　出處：《延邊大學(xué)》2017年碩士論文

【摘要】：大醬是以大豆為主要原料,經(jīng)浸泡、蒸煮、制曲、發(fā)酵等工藝釀造而成的色澤棕紅、有光澤、具有咸鮮口味易被人體消化吸收的一種半流動(dòng)狀態(tài)的發(fā)酵調(diào)味品。隨著社會(huì)進(jìn)步消費(fèi)者消費(fèi)觀念逐漸發(fā)生改變,大醬中的許多功能性成分越來越受到人們關(guān)注,尤其近年來受韓國文化影響,朝鮮族傳統(tǒng)大醬一度受到國民熱議。我國的露酒是以中醫(yī)藥和養(yǎng)生為理論基礎(chǔ),健康飲酒為目的,發(fā)揚(yáng)了中國特有的"藥食同源"的實(shí)踐經(jīng)驗(yàn)而創(chuàng)造出來的酒種。而醬露酒的產(chǎn)生是朝鮮族大醬文化和朝鮮族飲酒文化相互融合發(fā)展的產(chǎn)物,醬露酒是使用不同酒精度朝鮮族白酒為基酒采用冷浸提的方法對(duì)朝鮮族大醬進(jìn)行功能性成分提取,再采用現(xiàn)代新型過濾技術(shù)而得到的一種酒色微黃、酒體柔和、醬香純在、酒后不上頭等特點(diǎn)的新型露酒。本實(shí)驗(yàn)以朝鮮族傳統(tǒng)大醬、38%Vol、42%Vol和50%Vo1醬露酒為原料,分析其組成成分、抗氧化性及癌細(xì)胞生長抑制率。對(duì)大醬的組成成分和抗氧化性進(jìn)行測定,得出大醬中的水分含量為52.36%,粗蛋白質(zhì)14.79%,粗脂肪7.61%,灰分10.62%,碳水化合物含量14.62%,鈣元素含量 492.13 mg/100g,磷元素含量 194.33 mg/100g,鐵元素含量 1.19 mg/100g,鉀元素含量720.89 mg/100g,鈉元素含量941.35 mg/100g,錳元素含量1.87 mg/100g,鎂元素含量131.17 mg/100g,銅元素含量0.51 mg/100g,維生素B1含量 0.06mg/100g,維生素 B2 含量 0.12mg/100g,維生素 B3 含量 1.63mg/100g,維生素C含量8.45 mg/100g,有機(jī)酸含量713.87 mg/100g,氨基酸含量1703.25 mg/100g,總黃酮含量126.29 μg/g,總酚含量260.81 μg/g,DPPH自由基清除率76.81%,· OH自由基清除率為82.16%,· O2-陰離子清除率為70.83%。分別對(duì)38%Vol、42%Vol和50%Vol醬露酒進(jìn)行成分分析和功能性進(jìn)行研究,得出結(jié)果為:三種酒的一般成分含量無顯著性差異,但理化指標(biāo)上存在顯著性差異;38%Vol醬露酒中總氨基酸含量最多,O2-陰離子清除能力最大;42%Vol醬露酒中無機(jī)元素含量最多,酸度值最大,L*值最大,對(duì)·OH自由基清除能力最大;50%Vo1醬露酒中含有維生素種類最多,可溶性固形物含量最多,b*值最大,必需氨基酸含量最多、氨基酸質(zhì)量最好,總酚和黃酮類化合物含量最多,DPPH自由基清除率最大,對(duì)肝癌細(xì)胞HepG2和大腸癌細(xì)胞HT29生長抑制效果最好。
[Abstract]:Soy sauce is the main raw material, after steeping, cooking, koji, fermentation and other processes brewing the color of brown red, lustrous, A kind of fermented condiment with salty taste easily digested and absorbed by the human body. With the development of society, consumer consumption concept has gradually changed, and many functional ingredients in the sauce have attracted more and more attention. Especially under the influence of Korean culture in recent years, Korean traditional sauce has been discussed by the people for a time. In our country, dew wine is based on traditional Chinese medicine and health preservation, and healthy drinking is the purpose. Developed the Chinese unique "medicine and food homology" practice experience to create the wine, and the sauce wine production is the Korean nationality big sauce culture and the Korean nationality drinking culture mutual fusion development product, Soy sauce liquor is a kind of wine with light yellow color, soft body and pure soy sauce, which is obtained by using different alcohol content Korean liquor as the base liquor and cold extraction method to extract the functional components of the Korean nationality big sauce, and then using the modern new filtering technology, the wine color is yellowish, the wine body is soft, and the soy sauce is pure. A new type of wine with characteristics such as drinking and not overtopping was used in this experiment. The ingredients, antioxidant properties and growth inhibition rate of cancer cells were analyzed by using the traditional Korean traditional Dajiao (42Vol) and 50%Vo1 sauce liquor as raw materials. The composition and antioxidant properties of the sauce were determined. The water content in the sauce is 52.36, crude protein 14.79, crude fat 7.61, ash 10.62, carbohydrate 14.62, calcium 492.13 mg / 100, phosphorus 194.33 mg / 100, iron 1.19 mg / 100, potassium 720.89 mg / 100, sodium 941.35 mg / 100, Manganese 1.87 mg / 100 g, magnesium 131.17 mg / 100 g, copper 0.51 mg / 100 g, vitamin B1 0.06 mg / 100 g, vitamin B2 0.12 mg / 100 g, vitamin B 3 1.63 mg / r 100 g, vitamin C 8.45 mg / 100 g, organic acid 713.87 mg / 100 g, amino acid 1703.25 mg / 100 g. Flavonoids content 126.29 渭 g / g, total phenol content 260.81 渭 g / g DPPH radical scavenging rate 76.81, OH radical scavenging rate 82.16, O _ 2-anion scavenging rate 70.83%. The results were as follows: there was no significant difference in the general components of the three wines, but there was a significant difference in physicochemical indexes. The total amino acid content in the wine was the largest, and the content of inorganic elements was the highest in the wine with the largest scavenging capacity of O _ 2-anion and the content of inorganic elements in the wine. The acidity value was the largest and the L * value was the largest, and the scavenging ability to OH free radical was the largest. The most kinds of vitamins and soluble solids were found in Vo1 sauce liquor, and the content of essential amino acids was the largest, and the quality of amino acids was the best. The highest scavenging rate of free radical was found in total phenol and flavonoids, and the inhibitory effect on the growth of HepG2 cells and HT29 cells was the best.
【學(xué)位授予單位】：延邊大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS261.7

【參考文獻(xiàn)】

相關(guān)期刊論文 前10條

1 李沁婭;孫寶國;鄭福平;黃明泉;孫金沅;孫嘯濤;李賀賀;;11種保健酒中游離氨基酸的比較分析[J];釀酒科技;2016年09期

2 夏冰;蔡大川;鄭家概;林欽恒;孔丹琪;王李平;;高效液相色譜法測定保健食品中維生素B_2的含量[J];山東化工;2016年13期

3 唐坤甜;趙彩云;韓興林;閆寅卓;;白酒味覺成分有機(jī)酸含量分析及其對(duì)釀造工藝的影響[J];食品與發(fā)酵工業(yè);2016年07期

4 張衛(wèi);;酒業(yè)整體增速自然回落 黃酒、果露酒未來五年發(fā)展最快[J];中國食品;2016年09期

5 唐瑤;陳洋;曹婉鑫;;多酚類化合物的分類、來源及功能研究進(jìn)展[J];中國食物與營養(yǎng);2016年03期

6 張楷正;曹新志;肖雄峻;;咂酒的氨基酸組成及營養(yǎng)評(píng)價(jià)[J];食品與發(fā)酵工業(yè);2016年03期

7 王銀輝;沈小梅;馬雷;李安軍;劉國英;湯有宏;;超高效液相色譜——三重四級(jí)桿串聯(lián)質(zhì)譜儀(UPLC-MS/MS)同時(shí)測定白酒中7種有機(jī)酸的分析研究[J];釀酒;2016年01期

8 劉婧琳;郭玉蓉;;4種工藝蘋果酒中的游離氨基酸及其呈味特征[J];陜西農(nóng)業(yè)科學(xué);2015年10期

9 王晶;王婧;張衛(wèi)軍;;鳳型玫瑰露酒的研制[J];釀酒;2015年04期

10 唐靚;張嶺;李林子;王茵;;吡咯喹啉醌研究新進(jìn)展[J];食品科學(xué);2015年19期

相關(guān)博士學(xué)位論文 前3條

1 張麗;苦豆堿抑制結(jié)腸癌細(xì)胞HT29增殖誘導(dǎo)細(xì)胞周期阻滯的作用及機(jī)制研究[D];南方醫(yī)科大學(xué);2014年

2 胡超;白藜蘆醇對(duì)HepG2細(xì)胞的影響及機(jī)制探討[D];中南大學(xué);2012年

3 丁小文;葉綠酸銅鈉預(yù)防化學(xué)誘導(dǎo)大腸腫瘤的實(shí)驗(yàn)研究及對(duì)HT29腸癌細(xì)胞的體外抑制作用研究[D];浙江大學(xué);2003年

相關(guān)碩士學(xué)位論文 前8條

1 吳帥;快速發(fā)酵蝦醬抗氧化活性的研究[D];廣東海洋大學(xué);2016年

2 李爽;發(fā)酵毛豆中大豆異黃酮苷元與總多酚含量測定及其藥理活性研究[D];吉林農(nóng)業(yè)大學(xué);2015年

3 鄭宏志;載多西紫杉醇脂質(zhì)微泡制備及對(duì)人肝癌HepG2細(xì)胞抑制作用體外實(shí)驗(yàn)研究[D];第四軍醫(yī)大學(xué);2014年

4 邱遠(yuǎn);葛根露酒生產(chǎn)工藝的研究[D];南京農(nóng)業(yè)大學(xué);2013年

5 車正太;朝鮮族醬文化的民族學(xué)研究[D];延邊大學(xué);2011年

6 張翼;黃酒中礦質(zhì)元素的測定及研究[D];浙江大學(xué);2008年

7 孫常雁;自然發(fā)酵黃豆醬中主要微生物酶系的形成及作用[D];東北農(nóng)業(yè)大學(xué);2007年

8 蔡紅星;區(qū)域特色經(jīng)濟(jì)——延邊酒類企業(yè)現(xiàn)狀及發(fā)展[D];延邊大學(xué);2004年

，

本文編號(hào)：1660407