摘要
本文以黄豆为原材料制作豆豉,测定了浸泡、蒸煮、曲霉发酵、加盐后豆豉50%乙醇提取物清除DPPH(2,2-diphenyl-1-picrylhydrazylhydrate)及ABTS[2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonicacid)]自由基能力,评价了加工工艺对豆豉抗氧化能力的影响。大豆经过浸泡、蒸煮后,其提取物抗氧化能力变化不大。曲霉发酵过程中,豆豉的抗氧化能力随发酵时间的延长而增大。后发酵过程中,豆豉的抗氧化能力持续增大,盐对豆豉的抗氧化能力有影响,发酵相同时间的豆豉,抗氧化能力随盐含量的增大而下降。
Soybeans were processed into Douchi, a tladitional Chinese food. The DPPH （2,2-diphenyl-1-picrylhydrazyl hydrate） radical-scavenging activity and ABTS [2,2＇-azinobis- （3-ethylbenzthiazoline-6-sulfonic acid）] radical-scavenging activity of 50% ethanol extracts of Douchi were assayed during the pretreatments （soaking and boiling）, fermentation with Aspergillus oryzae （AS3. 951 ） and salt supplement. The effects of process technic on the antioxidant activity of Douchi were evaluated. The anfioxidant activity of soybean changes a little after soaking and boiling. However, a remarkable increase of the anfioxidant activity of Douchi was observed during the koji fermentation. In the process of fermentation ripening, the antioxidant activity of Douchi increases. After adding salt into Douchi, the antioxidant activity of Douchi decreases with the increase of salt content.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期174-177,共4页
Food Science
基金
达能膳食营养研究与宣教基金(DIC2003-04)
