高温发酵和蒸汽处理对大蒜抗氧化能力的影响

张中义; 张攀攀; 张品峰

doi:10.13386/j.issn1002-0306.2014.13.002

高温发酵和蒸汽处理对大蒜抗氧化能力的影响

郑州轻工业学院食品与生物工程学院

详细信息

作者简介:
张中义 (1957-) , 男, 博士, 教授, 研究方向:食品科学。;

中图分类号: TS255.1
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出版历程
- 收稿日期: 2013-11-13

Effect of high temperature fermentation and steam treatment on the antioxidant activity of garlic

School of Food and Bioengineering, Zhengzhou University of Light Industry

摘要

摘要: 通过测定总酚、总黄酮含量、DPPH自由基清除能力和Fe3+还原能力,比较了高温发酵、蒸汽处理对大蒜中总酚、总黄酮含量及抗氧化能力的影响。结果表明,高温发酵及蒸汽处理均可显著提高大蒜中的总酚、总黄酮含量及抗氧化能力（p<0.01）。发酵大蒜经蒸汽处理（121℃）60min后,其总酚和总黄酮含量、DPPH自由基清除能力（IC50）和Fe3+还原能力（FRAP值）均达到最大值,分别为1.63mg/g DW、1.84mg/g DW、0.41mg/mL和12.96mmol Fe2+/g DW。相关性分析表明,发酵大蒜经蒸汽处理后总酚含量与DPPH和FRAP抗氧化性显著相关（p<0.05）。
- 大蒜; /
- 总酚; /
- 总黄酮; /
- 抗氧化能力;
Abstract: Effect of high temperature fermentation and steam treatment on garlic were compared by investigating changes in total polyphenol contents ( TPC) , total flavonoid contents ( TFC) , DPPH radical scavenging ability and ferric reducing /antioxidant power ( FRAP) in this paper. The results showed that TPC, TFC, DPPH radical scavenging ability and FRAP of high temperature fermentation and stream treated garlic significantly increased ( p <0.05) . The highest TPC, TFC, IC50and FRAP value were 1.63mg /g DW, 1.84mg /g DW, 0.41mg /mL, 12.96mmol Fe2 +/ g DW, respectively, for high temperature fermentation treated garlic after steam treated with 60min.According to the analysis of correlation, the TPC of high temperature fermentation treated garlic after steam treated was correlated with the DPPH and FRAP antioxidant activity significantly ( p < 0.05) .
- garlic; /
- total polyphenol; /
- total flavonoid; /
- antioxidant activity;

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参考文献(11)

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