摘要
对4种市售黑蒜主要成分进行测定分析,并采用DPPH法、羟基自由基法和铁还原能力法,分析其水溶性提取物的抗氧化活性随pH值变化情况。结果表明,4种市售黑蒜的主要成分存在显著差异,水分、蛋白质、还原糖、总酸、总酚、黄酮和硒含量的最高值较最低值分别高1.4、2.2、1.7、1.9、1.7、1.7、4.1倍,4种黑蒜的糖酸比在8~12范围内。黑蒜提取物抗氧化活性随pH值的升高而下降,在pH7以下抗氧化活性随pH值的升高下降程度较慢,在pH7以上的环境下抗氧化活性下降很快。所以,黑蒜或其再加工时应保持酸性条件,以发挥其抗氧化活性作用。
Main components of four kinds of commercial black garlic were determined and analyzed. Using the DPPH method, hydroxyl radicals and iron reduction method, the antioxidant activity of water-soluble extracts changes with the pH value were analyzed. The result showed that there were big difference in main components of different commercial black garlic. The highest value of moisture, protein, sugar, acid, total phenols, flavonoids and selenium content were 1.4, 2.2, 1.7, 1.9 and 1.7, 1.7, 4.1 times higher than the minimum value. Sugar-acid ratio ranged between 8 and 12. Antioxidant activity of black garlic extracts increased as pH values decreased, which decreased slowly as pH increased when pH was below 7, and it decreased quickly when pH was over 7. So, black garlic and its processing should be kept in an acid conditions to fulfil its antioxidant role.
作者
朱新鹏
全玉洁
邵晓园
王莹
强倩
李兵
ZHU Xinpeng;QUAN Yujie;SHAO xiaoyuan;WANG Ying;QIANG Qian;LI Bing(School of Modern Agriculture and Biotechnology, Ankang University, Ankang 725000;Se-Enriched Food Engi- neering Laboratory of Shaanxi Province, Ankang 725000, China)
出处
《东北农业科学》
北大核心
2018年第2期44-48,共5页
Journal of Northeast Agricultural Sciences
基金
陕南秦巴山区生物资源综合开发协同创新中心项目(QBXT-Z(P)-15-24)
陕西省大学生创新创业训练计划项目(2016sxjy003)
关键词
黑蒜
成分
PH
抗氧化活性
Black garlic
Component
pH
Antioxidant activity
