[1]周芳,索化夷.永川豆豉发酵过程中抗氧化活性变化及影响因素分析[J].中国调味品,2019,(01):15-19.
 ZHOU Fang,SUO Hua-yi*.Changes in Antioxidant activity and Analysis of influencing factors during the Yongchuan Douchi Fermentation Process[J].CHINA CONDIMENT,2019,(01):15-19.
点击复制

永川豆豉发酵过程中抗氧化活性变化及影响因素分析()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
15-19
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Changes in Antioxidant activity and Analysis of influencing factors during the Yongchuan Douchi Fermentation Process
作者:
周芳索化夷
1. 西南大学 食品科学学院,重庆 400715;2.食品科学与工程国家级实验教学示范中心〔西南大学),重庆 400715
Author(s):
ZHOU Fang12 SUO Hua-yi1*
1. College of Food Science,Southwest University,Chongqing 400715, China; 2. National Demonstration Center for Experimental Food Science and Technology Education, Chongqing 400715, China
关键词:
羟自由基(·OH)亚硝酸根离子(NO2-)超氧阴离子(O2-)抗氧化异黄酮氨基酸态氮色差
Keywords:
hydroxyl radical(·OH)nitrite ion(NO2-)superoxide anion(O2-)anti-oxidationisoflavones amino acid nitrogenchromatic aberration
文献标志码:
A
摘要:
为明确豆豉中影响抗氧化作用的主要因素,通过测定永川毛霉型豆豉在发酵过程中样本羟自由基(·OH)、亚硝酸根离子(NO2-)和超氧阴离子(O2-)清除率的变化并与异黄酮及其不同构型含量、氨基酸态氮含量、色差值L*进行Person相关性分析。结果表明:在后发酵阶段·OH、NO2-、O2-的清除率急剧上升且在发酵终点时达到最大,蛋白质降解是引起豆豉抗氧化活性增加的主要因素。经person相关性分析,苷元型异黄酮含量和氨基酸态氮含量与·OH、NO2-、O2-的清除率均呈显著正相关关系(P<0.01),相关系数分别为0.702、 0.661 、0.704、0.929、0.843、0.901;糖苷型异黄酮含量和色差值L*与·OH、NO2-、O2-的清除率均呈显著负相关关系(P<0.01),相关系数分别为-0.835、-0.748、-0.801、-0.830、-0.829、-0.833。
Abstract:
In order to identify the key factors that affect the antioxidation of Douchi. We collected Yongchuan Douchi at different stages during traditional fermentation. The scavenging rates against hydroxyl radical, nitrite ions and superoxide anion free radical were investigated and Person correlation analysis was carried out with isoflavone and its different conformational contents, amino acid nitrogen and chromatic aberration. The results showed that the scavenging rates against ·OH, NO2-, and O2- rose sharply in the post-fermentation stage and reached the maximum at the end of fermentation.,and protein degradation is the main reason for antioxidation in Yongchuan Douchi. After Person correlation analysis, aglycon-type isoflavone content and amino acid nitrogen content were significantly positively correlated with the scavenging rates against ·OH, NO2-, and O2- (P<0.01),and correlation coefficients were 0.702, 0.661, 0.704, 0.929, 0.843, 0.901 ; glycoside isoflavone content and chromatic aberration were significantly negatively correlated with the scavenging rates against ·OH, NO2-, and O2- (P<0.01), and correlation coefficients were -0.835,-0.748,-0.801,-0.830,-0.829,-0.833

参考文献/References:

[1]吴兰芳,蒋爱民,曲直,等.霉菌型黑豆豆豉的主要成分及其抗氧化活性研究[J].现代食品科技, 2013(1):51-54. [2]黄进,杨国宇,李宏基,等.抗氧化剂作用机制研究进展[J].自然杂志,2004,26(2):74-78. [3]Valko M,Leibfritz D,Moncol J,et al.Free radicals and antioxidants in normal physiological functions and human disease[J].The International Journal of Biochemistry & Cell Biology,2007,39(1):44-84. [4]邹磊,甄少波,王静,等.发酵豆制品抗氧化作用的研究进展[J].中国调味品,2008,33(8):20-24. [5]杨伊磊,青文哲,陈力力.毛霉型豆豉功能性成分的研究进展[J].食品安全质量检测学报,2014(12):4004-4010. [6]宋永生,张炳文,郝征红,等.发酵处理对豆豉抗氧化活性影响的研究[J].食品科学,2002,23(8):263-267. [7]Ichuan S,Wu H Y,Lai Y J,et al.Preparation of high free radical scavenging tempeh by a newly isolated Rhizopus sp. R-69 from Indonesia.[J].Food Science & Agricultural Chemistry,2000(5):35-40. [8]Fan J,Zhang Y,Chang X,et al.Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process[J].Journal of the Agricultural Chemical Society of Japan,2009,73(12):2749-2753. [9]房翠兰.豆豉加工过程中蛋白质和膳食纤维生物学变化的研究[D].重庆:西南大学,2007. [10]阚建全,陈宗道.豆豉非透析类黑精抗氧化和抑制亚硝胺合成的研究[J].营养学报,1999(3):349-352. [11]邹磊,汪立君,程永强,等.加工工艺对豆豉抗氧化能力的影响[J].食品科学,2006,27(8):174-177. [12]管荷兰,王永顺,林国华.水杨酸在羟基自由基检测中的应用[J].理化检验:化学分册,2010,46(3):333-335. [13]高春燕,蒋丽珠,卢跃红.陈皮对亚硝酸盐清除作用的研究[J].食品科技,2008, 33(4):148-150. [14]杨小佳.固态发酵豆粕生产大豆肽及其功能特性研究[D].郑州:河南工业大学,2014. [15]Berghofer E,Grzeskowiak B,Mundigler N,et al.Antioxidative properties of faba bean-,soybean-and oat tempeh[J].International Journal of Food Sciences & Nutrition,2009,49(1):45-54. [16]徐聪聪,陈洁梅,缪冰旋.发酵豆粕抗氧化活性研究[J].广东农业科学,2012,39(20):84-87. [17]索化夷,骞宇,卢露,等.永川豆豉传统发酵过程中的大豆异黄酮变化[J].食品科学,2012,33(8):270-273. [18]索化夷,赵欣,骞宇,等.永川豆豉发酵过程中质构色泽形成规律[J].食品与发酵工业,2016,42(7):80-85. [19]秦礼康,丁霄霖.陈窖豆豉粑类黑精组分体外抗氧化活性研究[J].食品与发酵工业,2006,32(1):88-92. [20]范琳.毛霉型豆豉后发酵过程中微生态的变化及抗氧化性研究[D].长沙:湖南农业大学,2013.

更新日期/Last Update: 2019-02-11