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中国精品科技期刊2020
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

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)。

     

    Abstract: Kidney bean Jiaosu was prepared from purple kidney bean, pH, total acid, reducing sugar, soluble solid, total phenol and flavone were used as evaluation indexes of active constituents, and the variation rule of each component content were explored, the correlation between each component in the fermentation process and antioxidant activity parameters (reduction power, ABTS free radical scavenging rate) was analyzed. The results showed that during the fermentation process of kidney bean Jiaosu, pH decreased continuously and then tended to be flat, the change law of total acid was opposite. The content of reducing sugar increased from the initial stage of fermentation to 11.2 mg/mL, subsequently, it kept decreasing and reached the minimum value of 3.55 mg/mL after 48 h fermentation. The soluble solid content decreased from 17.07% to 6.01%. The total phenol content showed an upward trend on the whole, decreased only at 32 h of fermentation, and reached a maximum of 367.92 mg/mL at the end of fermentation. The flavones content showed a trend of continuous increase and tended to be stable after fermentation for 48 h, reaching 92.24 g/mL. The antioxidant capacity of kidney bean Jiaosu (reducing power, ABTS free radical scavenging rate) showed a continuous growth trend and reached a stable state in the late fermentation period, reaching the maximum value (0.88, 88.12%) at 56 h of fermentation. The correlation between functional components and antioxidant capacity parameters showed that the total phenols and the flavones were significantly positively correlated with reducing power and ABTS+ free radical scavenging capacity(P<0.05).

     

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