霉菌型黑豆豆豉主要成分及其抗氧化活性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.1 霉菌型黑豆豆豉的主要成分及其抗氧化活性研究 吴兰芳，蒋爱民，曲直，任俊锋，曾宪浩 （华南农业大学食品学院，广东广州 510640） 摘要：以黑豆为原料，研究自然发酵豆豉与纯种发酵豆豉的主要成分及抗氧化活性。黑豆经过发酵成豆豉后，主要成分的含量 发生了变化，其蛋白质含量减少 1.9%~4.2%、还原糖含量减少 1.5%~2.1%，酸度增加 1.0%~1.3%、多肽含量增加 1.5%~1.6%、脂肪增 加 6.2%~7.5%、类黑精含量增加 1.7%~2.0%。以维生素C 为阳性对照，二苯代苦味基肼自由基（DPPH· ）法、水杨酸法和Fe3+还原能 力三种方法评价抗氧化活性，结果显示，黑豆经过发酵后，抗氧化活性增强，自然发酵豆豉的抗氧化效果优于黑豆，而纯种发酵豆豉 抗氧化效果较差。 关键词：黑豆；纯种发酵；豆豉；抗氧化 n 文章篇号：1673-9078(2013)1-51-54 c . Study on the main components and Antioxidant Activity of d Aspergillus-type Fermented Soybean o WU Lan-fang, JIANG Ai-min, QU Zhi, REN Jun-feng, ZENG Xian-hao o (College of Food Science, South China Agricultural University, Guangzhou 510640, China) f Abstract: The black bean was used as raw materials to study the main components and antioxidant activity of traditional fermented n soybean and pure fermentation. The results showed that, after fermentation, its protein and reducing sugars had 1.9%~4.2% and 1.5%~2.1% r decreased respectively. The contents of acidity, peptide, fat and melanoidin increased 1.0%~1.3%, 1.5%~1.6%, 6.2%~7.5% and 1.7%~2.0%, e respectively. The antioxidant activity were investigated by DPPH∙ (2,2-diphenyl-1-picrylhydrazyl) method, salicylic acid method and deoxidization Fe3+ method and compared with that of Vitamin C. The results showed that the antioxidant activity of the traditional fermented