芸豆酵素发酵过程中组分及抗氧化功能研究

王迪 王颖 张艳莉 佐兆杭 刘淑婷 张裕 李志芳

王迪,王颖,张艳莉,等. 芸豆酵素发酵过程中组分及抗氧化功能研究[J]. 食品工业科技,2021,42(18):18−24. doi:  10.13386/j.issn1002-0306.2020120042
引用本文: 王迪,王颖,张艳莉,等. 芸豆酵素发酵过程中组分及抗氧化功能研究[J]. 食品工业科技,2021,42(18):18−24. doi:  10.13386/j.issn1002-0306.2020120042
WANG Di, WANG Ying, ZHANG Yanli, et al. Components and Antioxidant Activity during the Fermentation Process of Kidney Bean Jiaosu[J]. Science and Technology of Food Industry, 2021, 42(18): 18−24. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120042
Citation: WANG Di, WANG Ying, ZHANG Yanli, et al. Components and Antioxidant Activity during the Fermentation Process of Kidney Bean Jiaosu[J]. Science and Technology of Food Industry, 2021, 42(18): 18−24. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120042

芸豆酵素发酵过程中组分及抗氧化功能研究

doi: 10.13386/j.issn1002-0306.2020120042
基金项目: 国家重点研发计划项目“杂粮产业链一体化示范”(2020YFD1001400);国家重点研发计划项目“杂粮食品精细化加工关键技术合作研究及应用示范”(2018YFE0206300);黑龙江省自然科学基金研究团队项目“杂粮与主粮复配科学基础及慢病干预机制”(TD2020C003);黑龙江省“杂粮生产与加工”优势特色学科资助项目(黑教联[2018] 4号);黑龙江省自然基金面上项目(C2018047);黑龙江八一农垦大学“三横三纵”科研团队支持计划——杂粮营养与质量安全创新团队(TDJH201806)
详细信息
    作者简介:

    王迪(1996−),女,硕士研究生,研究方向:食品科学,Email:disansui@126.com

    通讯作者:

    王颖(1979−),女,博士,教授,研究方向:农产品加工与贮藏工程及食品质量安全,Email:wychen@156.com

  • 中图分类号: TS201.3

Components and Antioxidant Activity during the Fermentation Process of Kidney Bean Jiaosu

  • 摘要: 以紫花芸豆为原料制备芸豆酵素,探究其发酵过程中pH、总酸、还原糖、可溶性固形物、总酚、黄酮含量的变化规律,并分析各成分与抗氧化活性参数(还原力、ABTS+自由基清除率)的相关性。结果表明,芸豆酵素发酵过程中pH持续降低后趋于平缓趋势,总酸变化规律与之相反;还原糖含量由发酵初期小幅度上升至11.2 mg/mL,随之不断下降并于发酵48 h达到最低值3.55 mg/mL;可溶性固形物含量由17.07%持续降低至6.01%;总酚含量总体呈现上升趋势,仅在发酵32 h有所下降,并于发酵结束达到最大值367.92 mg/mL;黄酮含量呈现持续升高趋势并于发酵48 h达到92.24 µg/mL后趋于稳定,芸豆酵素的抗氧化能力(还原力、ABTS+自由基清除率)总体呈现持续增长趋势并于发酵后期达稳定状态,分别于发酵56 h时达到最大值(0.88 µmol/L、88.12%)。功能成分与抗氧化能力参数相关性表明,总酚、黄酮与还原力和ABTS+自由基清除能力具有显著的正相关性(P<0.05)。
  • 图  1  芸豆酵素发酵过程中pH、总酸含量变化

    Figure  1.  Changes of pH and total acid content in the fermentation process of kidney bean Jiaosu

    图  2  芸豆酵素发酵过程中还原糖、可溶性固形物含量变化

    Figure  2.  Changes of reducing sugar and soluble solids content in the fermentation process of kidney bean Jiaosu

    图  3  芸豆酵素发酵过程中总酚、黄酮含量变化

    Figure  3.  Changes of total phenol content and flavonoid content during fermentation of kidney bean Jiaosu

    图  4  芸豆酵素发酵过程中还原力变化

    Figure  4.  Reduction force changes during fermentation of kidney bean Jiaosu

    图  5  芸豆酵素发酵过程中ABTS+自由基清除率变化

    Figure  5.  ABTS+ radical scavenging rate during kidney bean fermentation

    表  1  芸豆酵素发酵过程中各参数相关性

    Table  1.   Correlation of various parameters in the fermentation process of kidney bean Jiaosu

    类别pHTANTRSTSSTFTPRPHR
    pH1−0.990**0.976**0.953**−0.992**−0.938**−0.981**−0.957**
    TAN/1−0.956**−0.961**0.993**0.956**0.979**0.958**
    TRS//10.948**−0.963**−0.878**−0.948**−0.898**
    TSS///1−0.938**−0.881**−0.902**−0.850**
    TF////10.959**0.993**0.977**
    TP/////10.963**0.964**
    RP//////10.988**
    HR///////1
    注:TAN、TRS、TSS、TF、TP、RP、HR分别表示指标总酸、还原糖、可溶性固形物、总酚、黄酮、还原力、ABTS;“*”表示显著相关(P<0.05);“**”表示极显著相关(P<0.01)。
    下载: 导出CSV
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  • 收稿日期:  2020-12-07
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