| 加工工艺对豆豉抗氧化能力的影响 |
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| 引用本文： | 邹磊,汪立君,程永强,李里特,辰巳英三.加工工艺对豆豉抗氧化能力的影响[J].食品科学,2006,27(8):174-177. |
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| 作者姓名： | 邹磊 汪立君 程永强 李里特 辰巳英三 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 日本国际农林水产业研究中心食品利用部,筑波市,茨城县,305-8686 |
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| 基金项目： | 达能膳食营养研究与宣教基金 |
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| 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-picrylhydrazyl hydrate）及ABTS2，2’-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。
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| 关 键 词： | 豆豉 抗氧化 加工工艺 |
| 文章编号： | 1002-6630（2006）08-0174-04 |
| 收稿时间： | 2005-10-19 |
| 修稿时间： | 2005-10-19 |
Effects of Process Technic on Antioxidant Activity of Douchi |
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| ZOU Lei,WANG Li-jun,CHENG Yong-qiang,LI Li-te,Tatsumi Eizo.Effects of Process Technic on Antioxidant Activity of Douchi[J].Food Science,2006,27(8):174-177. |
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| Authors: | ZOU Lei WANG Li-jun CHENG Yong-qiang LI Li-te Tatsumi Eizo |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Owashi, Tsukuba, Ibaraki 305-8686, Japan |
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| Abstract: | Soybeans were processed into Douchi,a traditional 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 antioxidant activity of soybean changes a little affer soaking and boiling.However,a remarkable increase of the antioxidant 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. |
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| Keywords: | DPPH ABTS |
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