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。
The black bean was used as raw materials to study the main components and antioxidant activity of traditional fermented 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% 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%, respectively. The antioxidant activity were investigated by DPPH. （2,2-diphenyl-l-picrylhydrazyl） method, salicylic acid method and deoxidization Fe^3＋ method and compared with that of Vitamin C. The results showed that the antioxidant activity of the traditional fermented soybean was better than black beans. The pure fermented soybean showed the lowest antioxidant effect.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期51-54,共4页
Modern Food Science and Technology
基金
广东省重大科技专项专项(2011A020102001)
关键词
黑豆
纯种发酵
豆豉
抗氧化
black beans
pure fermentation
soybean
antioxidant activity
