Study On The Components And Fuctions Of The Soybean Paste

Soybean past is an easily digested and absorbed semiliquid fermented condiment,with brownish red color,gloss,and salty taste,made entirely of soybean through soaking,cooking,starter-making,and fermentation brewing technique,etc.Functional ingredients present in soy bean past has received more and more attentions nowadays with the improvement of people’s living standard and the change of consumptive conception,especially the influence of Korean culture,leading to high attention to Chinese Korean traditional soybean past.Liqueur is taking traditional Chinese medicine and health as basic theory and healthy drinking for purpose,which perfectly combines Chinese ’medicine and food homology’theory and practical experience,and that soybean past liqueur is the combination of Chinese Korean soybean past and drinking culture.It takes alcohol concentrations of Chinese Korean as wine base to isolate functional ingredients from soybean paste by cold soaking method,following by modern filtration technique,to finally get a new type liqueur,with the characteristics of light yellowcolor,soft body,pure Maotai-flavor,and drink without headache.This paper is to analysis the composition,antioxidant activity and cancel cell growth inhibition of Chinese Korean traditional soybean past and soybean paste liqueur with alcohol concentrations of 38%Vol,42%Vol,50%Vol.The composition and antioxidant activity were determined,separately.Results as following,moisture 52.36%,crude protein 14.79%,crude fat 7.61%,Ash 10.62%,carbohydrate 14.79%,calcium 492.13 mg/100g,content of phosphorus 194.33 mg/100g,1.19 mg/100g iron,potassium 720.89 mg/100g,sodium content 941.35 mg/100g,Mn 1.87 mg/100g,Mg 131.17 mg/100g,Cu 0.51 mg/100g,0.06 mg/100g content of vitamin B1 vitamin B2,0.12 mg/100g content,1.63 mg/100Og content of vitamin B3,vitamin C content of 8.45 mg/100g,the content of organic acid 713.87 mg/100g,amino acid content 1703.25 mg/100g 126.29 μg/g,the content of total flavonoids,total phenolic content of 260.81 μg/g,Free radical scavenging rates of DPPH,· OH,·O2-are76.81%,82.16%and 70.83,respectively.Components analysis and functional study on soybean paste liqueur with alchol content of 38%Vol,42%Vol and 50%Vol respectively,results show that:no significant difference in general composition,but significant difference in physical and chemical indicators of above three kinds of liquorsappear;among above soybean paste liquors,3 8%Volshows the highest amino acids content and the highest · O2-radical scavenging activity;42%Vol has the highest mineral elements content,the strongest acidity,the biggest L*value and the highest.OHradical scavenging activity;50%Volshows the most types of vitamins,the highest soluble solids content,the biggest b*value,the highest essential amino acids content,the best quality of amino acids,the highest content of total phenolics and flavonoids,the best DPPH radical scavenging capacity,and shows the best growth inhibitory effect on hepatoma cell HepG2 and colorectal cancer cell HT29.