| 苦荞纳豆酱的抗氧化活性 |
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| 引用本文： | 赵晓娟,吴均,陈佳昕,杜木英,阚建全.苦荞纳豆酱的抗氧化活性[J].食品科学,2014,35(13):122-126. |
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| 作者姓名： | 赵晓娟 吴均 陈佳昕 杜木英 阚建全 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400715；
3.农业部农产品贮藏保鲜质量安全风险评估实验室（重庆），重庆 400715 |
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| 基金项目： | 苦荞酒酿制及苦荞系列产品开发-重庆市科委特派员项目 |
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| 摘 要： | 为研究苦荞纳豆酱总黄酮和总酚的体外抗氧化活性，测定DPPH自由基清除率、ABTS+·清除率、·OH清除率、O2－·清除率和Fe3+还原能力，并且与黄豆酱、甜面酱进行抗氧化活性比较研究。结果表明：苦荞纳豆酱的DPPH自由基清除率、ABTS＋·清除率、·OH清除率、O2 － ·清除率均高于黄豆酱和甜面酱；Fe3+还原能力略低于甜面酱。被测样品的抗氧化活性与总黄酮、总酚的含量有显著相关性（P＜0.01）。
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| 关 键 词： | 苦荞纳豆酱 总黄酮 总酚 抗氧化活性 |
Antioxidant Activity of Tartary Buckwheat Natto |
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| ZHAO Xiao-juan,WU Jun,CHEN Jia-xin,DU Mu-ying,KAN Jian-quan.Antioxidant Activity of Tartary Buckwheat Natto[J].Food Science,2014,35(13):122-126. |
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| Authors: | ZHAO Xiao-juan WU Jun CHEN Jia-xin DU Mu-ying KAN Jian-quan |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Special Food Programs and Technology Research Center, Chongqing 400715, China; 3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China |
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| Abstract: | This study aimed to explore the in vitro antioxidant activities of total flavonoids and total polyphenols from
tartary buckwheat natto, made from mixtures of soybeans and tartary buckwheat fermented with Bacillus subtilis natto. The
scavenging rates against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2’-azinobis(3-ethylbenzothi azoline-6-sulfonic
acid) ammonium salt (ABTS), hydroxyl and superoxide anion free radicals, and reducing power were investigated and
compared with those of yellow soybean paste and sweet soybean paste. The results showed that tartary buckwheat natto
exhibited the highest scavenging activities on DPPH, ABTS, hydroryl and superoxide anion free radicals despite having
slightly weaker Fe3+ reducing activity than sweet soybean paste. Our results also showed a highly significant correlation
between antioxidant capacity and either total flavonoids or total polyphenols (P ＜ 0.01) for all three investigated samples. |
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| Keywords: | tartary buckwheat natto total flavonoids total polyphenols antioxidant activity |
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