摘要
为明确豆豉中影响抗氧化作用的主要因素,通过测定永川毛霉型豆豉在发酵过程中样本羟自由基(·OH)、亚硝酸根离子(NO_2^-)和超氧阴离子(O_2^-)清除率的变化并与异黄酮及其不同构型含量、氨基酸态氮含量、色差值L*进行Person相关性分析。结果表明:在后发酵阶段·OH,NO_2^-,O_2^-的清除率急剧上升且在发酵终点时达到最大,蛋白质降解是引起豆豉抗氧化活性增加的主要因素。经Person相关性分析,苷元型异黄酮含量和氨基酸态氮含量与·OH,NO_2^-,O_2^-的清除率均呈显著正相关关系(P<0.01),相关系数分别为0.702,0.661,0.704,0.929,0.843,0.901;糖苷型异黄酮含量和色差值L*与·OH,NO_2^-,O_2^-的清除率均呈显著负相关关系(P<0.01),相关系数分别为-0.835,-0.748,-0.801,-0.830,-0.829,-0.833。
In order to identify the key factors that affect the antioxidation of fermented soybean, collect Yongchuan fermented soybean at different stages during traditional fermentation. The scavenging rates against hydroxyl radical, nitrite ions and superoxide anion free radical are investigated and Person correlation analysis is carried out with isoflavone and its different conformational content, amino acid nitrogen content and chromatic aberration L . The results show that the scavenging rates against· OH, NO2 - and O2 - rise sharply in the post-fermentation stage and reaches the maximum at the end of fermentation,and protein degradation is the main reason for antioxidation in Yongchuan fermented soybean.After Person correlation analysis, aglycon-type isoflavone content and amino acid nitrogen content are significantly positively correlated with the scavenging rates against ·OH, NO2 - and O2 -(P<0.01),and the cor relation coefficients are 0.702, 0.661, 0.704, 0.929, 0.843 , 0.901 ,the glycoside isoflavone content and chromatic aberration are significantly negatively correlated with the scavenging rates against·OH, NO2 - and O2 -(P<0.01),and the correlation coefficients are -0.835 ,-0.748,-0.801,-0.830,-0.829,-0.833.
作者
周芳
索化夷
ZHOU Fang;SUO Hua-yi(College of Food Science, Southwest University, Chongqing 400715, China;National Experimental and Teaching Demonstration Center for Food Science and Technology (Southwest Uninversity), Chongqing 400715, China)
出处
《中国调味品》
CAS
北大核心
2019年第1期15-19,共5页
China Condiment
基金
重庆市社会民生科技创新专项(cstc2015shmszx80021)
