枯草芽孢杆菌发酵对豆类中酚类物质及抗氧化活性的影响

多酚是豆类的主要活性成分,对该类食品的抗氧化功能具有重要影响。本研究利用枯草芽孢杆菌ATCC 6051发酵8种豆类,分析发酵对豆类食品中酚类物质含量和抗氧化活性的影响。发酵红豆、菜豆、蚕豆、绿豆、大豆、扁豆和豌豆的总酚含量分别增加了24.19%,57.89%,123.78%,172.90%,225.32%,300.00%,343.17%。对发酵前、后8种豆类中19种酚类化合物含量的比较发现,发酵影响儿茶素、表儿茶素、水杨酸和芥子酸的含量。发酵绿豆、大豆、豌豆和扁豆提取物的DPPH自由基清除率、ABTS+自由基清除活性以及铁离子还原能力均提高。总酚含量与DPPH自由基清除活性、ABTS+自由基清除活性以及铁离子还原能力均极显著相关(P<0.01),儿茶素、水杨酸和芥子酸与DPPH极显著相关(P<0.01),表儿茶素与DPPH显著相关(P<0.05)。研究表明,绿豆、大豆、豌豆和扁豆是利用枯草芽孢杆菌发酵制备富含酚类和高抗氧化活性产品的理想食品原料,适用于发酵豆类功能食品的开发。     

4种植物提取物的体外抗氧化活性比较

为探究和比较分心木、赶黄草、青蒿和代代花4种植物的抗氧化活性,以4种植物的提取物为试验材料,采用福林酚法和三氯化铝比色法测定总黄酮和总酚含量。以DPPH自由基清除率、ABTS+自由基清除率和总抗氧化能力为指标,进行抗氧化活性评价。研究结果表明,4种植物提取物的总黄酮和总酚的含量、抗氧化活性差异显著。其中,分心木提取物的总黄酮含量最高,可达（21.87±0.55）mg RT/g,且DPPH自由基清除能力、总抗氧化能力最强;赶黄草提取物的总酚含量最高,可达（14.78±0.95）mg GAE/g,且ABTS+自由基清除能力最强。4种植物提取物均具有一定程度的抗氧化能力,赶黄草和分心木提取物的抗氧化活性明显高于青蒿和代代花提取物,抗氧化能力与其总黄酮含量呈正相关。     

酸浆果蜂蜜酸奶发酵及贮藏过程中抗氧化活性的变化研究

以总酚、总黄酮含量以及羟基（OH）、2,2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二胺盐（ABTS）、1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力为评价指标,检测其在酸浆果蜂蜜酸奶发酵12 h和贮藏9 d过程中抗氧化活性指标的变化趋势,并分析其抗氧化活性与总酚、总黄酮含量的关系。结果表明,在发酵过程中,其总酚、总黄酮含量及三种自由基（OH、ABTS、DPPH）的清除能力均呈现不同幅度升高,五项指标升高幅度分别为41.31%、78.26%、122.45%、145.89%、160.42%;在贮藏期,其总酚、总黄酮含量及三种自由基的清除能力均呈现不同幅度的下降,五项指标下降幅度分别为3.30%、10.00%、11.92%、9.77%、12.74%。相关性及主成分分析（PCA）结果表明,在发酵及贮藏过程中,抗氧化活性主成分总酚含量与总黄酮含量及三种自由基的清除能力均具有密切相关性。     

羊肚菌固态发酵青稞的营养、活性成分及抗氧化特性变化研究

以青稞为原料,利用羊肚菌菌丝体固态发酵青稞,研究发酵过程中营养成分（总淀粉、可溶性蛋白、生物量、β-葡聚糖）、活性成分（总三萜、γ-氨基丁酸、多酚、多糖）及抗氧化特性（ABTS+自由基清除力、DPPH自由基清除力、超氧阴离子自由基清除力、总抗氧化能力）的变化。结果表明：发酵后青稞的主要营养及活性成分均发生了显著变化。随着发酵时间延长,生物量、可溶性蛋白、总三萜及总酚含量上升,γ-氨基丁酸、多糖含量先上升后下降,总淀粉、β-葡聚糖含量下降。此外,羊肚菌固态发酵青稞使其游离态提取物的抗氧化能力升高;结合态提取物的ABTS+自由基清除能力升高,超氧阴离子自由基清除能力和DPPH自由基清除能力保持稳定。相关性分析表明,羊肚菌发酵过程中青稞总淀粉、β-葡聚糖、可溶性蛋白、总三萜、γ-氨基丁酸、生物量和游离酚含量可以作为评估酚类物质含量及抗氧化活性的指标,羊肚菌固态发酵青稞后,青稞营养、活性成分及抗氧化能力得到提升。     

不同豇豆中酚类含量与抗氧化活性

为深入了解豇豆的营养价值,以11个不同品种的豇豆样品为原料,对其总酚含量、总黄酮含量及抗氧化活性(总还原能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、·OH清除能力)进行分析,并讨论酚类物质含量及抗氧化活性的相关性。结果表明,不同品种的豇豆酚类物质含量和抗氧化活性差异显著。在测定的样品中,新杂1号表现出最高的总酚含量(5.59 mg GAE/g)、总黄酮含量(4.12 mg CAE/g)及抗氧化活性(总还原能力和DPPH自由基清除能力);豇豆中总酚含量、总黄酮含量与总还原能力、DPPH自由基清除能力之间有极显著相关性(P0.01),与·OH清除能力之间没有显著相关性。     

不同蕨菜制品醇提物体外抗氧化及降血糖活性研究

目的:比较研究不同蕨菜制品醇提取物的体外抗氧化和降血糖活性。方法:分别采用Folin-Ciocalteu法、NaNO₂ -Al（NO₃）₃法测定总酚和总黄酮含量;通过DPPH法、ABTS法、普鲁士蓝法、α-葡萄糖苷酶和α-淀粉酶的抑制活性评价体外抗氧化、降血糖活性;Pearson法分析成分含量与活性的相关性。结果:不同蕨菜醇提物的总酚和总黄酮含量、抗氧化活性、α-葡萄糖苷酶和α-淀粉酶抑制活性差异显著。其中鲜品醇提取物的总酚、总黄酮含量最高,分别可达（593±3.45）mg GA/g、（156.75±1.28）mg RT/g,且鲜品醇提取物铁离子还原能力、ABTS自由基清除能力、DPPH自由基清除能力最强;湿品醇提取物对α-葡萄糖苷酶、α-淀粉酶的抑制作用最强。不同蕨菜醇提取物总酚、总黄酮的含量与其抗氧化活性均呈极显著正相关关系（P<0.01）,与降血糖活性均呈显著正相关关系（P<0.05）。结论:蕨菜鲜品抗氧化活性较强,湿品降血糖活性较强,可能活性成分为多酚类和黄酮类成分。     

10种野菜醇提取物活性成分及抗氧化活性研究

以10种野菜醇提取物活性成分含量及其体外抗氧化为研究目的,选用甲醇为溶剂,热水回流法制备野菜提取物。分别采用Folin-酚法和AlCl3-乙酸钾比色法测定野菜提取物总酚和总黄酮含量,以自由基清除率（1,1-Diphenyl-2-picrylhydrazyl radical,DPPH）、还原力、Fe2+金属螯合力抗氧化体系来评价它们的抗氧化能力。采用高效液相色谱法（High Performance Liquid Chromatography,HPLC）测定提取物主要活性成分含量。研究结果表明：10种供试野菜提取物总黄酮和总酚含量差异显著,总黄酮含量最高的是苦苣菜（85.69±2.33）mg/g,总酚含量最高的是紫苏（151.57±3.96）mg/g。DPPH自由基清除力最强的是香椿;还原力最强的是紫苏;金属螯合力最强的是野芝麻。野菜提取物中含有黄酮、植物酚酸等多种次生代谢成分。10种供试野菜可以作为良好的天然抗氧化剂来源,总酚是野菜提取物的主要抗氧化活性成分。     

液体深层发酵提高粤北大果山楂发酵液中主要活性成分含量及其抗氧化能力

本文研究了液体深层发酵对粤北大果山楂发酵液中主要活性成分及其抗氧化活性的影响。采用鼠李糖乳杆菌（LGG）对粤北三个不同产区的大果山楂进行液体深层发酵,测定不同发酵时间粤北大果山楂发酵液中的总酚、总黄酮、总三萜含量及其氧自由基吸收能力（ORAC）、氧自由基清除能力（PSC）、DPPH自由基清除率和ABTS自由基清除率。结果显示：粤北三个不同产区大果山楂发酵液中的主要活性成分和抗氧化活性没有显著性差异,且变化趋势比较接近。总酚和总三萜含量随发酵的进行先出现小幅上升,第3~4周达到最高,之后缓慢下降;总黄酮含量随发酵的进行逐渐上升,至第6周达到顶峰,最大增幅达到49.93%,之后总黄酮含量小幅下降。粤北大果山楂发酵液的ORAC、PSC、DPPH自由基清除能力和ABTS自由基清除能力均随发酵时间的延长而逐渐提高,但第1~4周提高较快,随后提高的速度逐渐减缓,ORAC最大增幅为6.81%,PSC最大增幅为9.29%,DPPH最大增幅为56.42%,ABTS最大增幅为102.30%。研究表明：采用鼠李糖乳杆菌（LGG）对粤北大果山楂进行液体深层发酵,能提高发酵液中的总酚、总黄酮、总三萜等主要活性成分的含量及其抗氧化能力。     

不同溶剂提取对刺梨物质含量变化及抗氧化活性的影响

为探究不同极性的溶剂提取对刺梨物质含量变化及抗氧化活性的影响,分别以水、甲醇、60%乙醇、无水乙醇、正丁醇和乙酸乙酯为提取溶剂,通过测定提取物中抗坏血酸、总多酚、总黄酮、单宁和总三萜含量,采用体外抗氧化方法对刺梨不同溶剂提取物进行抗氧化活性测定,并采用抗氧化活性综合（antioxidant potency composite,APC）指数法进行比较分析。结果表明：60%乙醇提取物中总多酚、总黄酮、单宁和总三萜含量最高;水提取物中抗坏血酸含量最高;乙酸乙酯提取物中总多酚、总黄酮、抗坏血酸和总三萜含量最低;正丁醇提取物中单宁含量最低。对抗氧化活性而言,60%乙醇提取物清除DPPH 自由基与ABTS+自由基能力和还原力最强;甲醇提取物的羟基自由基清除率最高;乙酸乙酯提取物清除超氧阴离子自由基的能力最强。APC 指数显示,6 种溶剂提取物的抗氧化能力由强到弱依次为60%乙醇提取物＞甲醇提取物＞水提取物＞无水乙醇提取物＞乙酸乙酯提取物＞正丁醇提取物。由于不同活性成分之间存在协同或拮抗作用,且不同活性成分在不同溶剂中的溶解性不同,因此不同溶剂提取对刺梨活性物质含量和抗氧化活性影响较大。     

食用蕈菌固态发酵蓝莓果渣代谢产物及其抗氧化特性

为获得新型的天然抗氧化剂,分别以香菇、平菇和金针菇3 种食用蕈菌为发酵菌株,对含有蓝莓果渣的固态培养基发酵产物进行研究,分析不同发酵时间对食用蕈菌发酵产物抗氧化活性的影响。结果表明：发酵时间对3 种食用蕈菌发酵产物总酚、黄酮、蛋白质和花色苷含量影响较显著（P＜0.05）。抗氧化活性研究表明,3 种食用蕈菌发酵产物的抗氧化活性与其含有的总酚、黄酮和蛋白质含量显著相关（P＜0.05）,其中,香菇发酵产物具有较好的抗氧化活性,香菇发酵产物清除1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基活性达71.77%,对羟自由基（·OH）清除率达65.23%,对超氧阴离子自由基（O2－·）清除率达54.77%,固态培养10 d抗脂质过氧化率达到89.63%。     

Comparative analyses of total phenols,flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Total phenol, flavonoid and saponin content of soy bean and mung bean were systemically compared in order to evaluate their contribution to overall antioxidant activity. Mung bean extract possessed significantly higher total phenol (2.03 GAE g^?1 vs. 1.13 GAE g^?1) and flavonoid contents (1.49 GAE g^?1 vs. 0.41 CAE g^?1) than soy bean extract, while the saponin content of the soy beans was 4.5 times greater than that of the mung beans. In several antioxidant assays including DPPH and ABTS radical scavenging, FRAP, SOD‐like activity, and a β‐carotene bleaching assay, mung bean extract consistently showed significantly greater antioxidant activity than soy bean extract. The specific antioxidant activity, which was evaluated at the same phenolic content suggested that the phenolic compounds present in the mung bean extract were not only of greater quantity but also had better quality to eliminate radicals. The radical scavenging activities of saponins were only marginal.     

5种豆类中总多酚、总黄酮含量及抗氧化活性比较研究

以黑豆、绿豆、红小豆、大豆和豇豆5种豆类为研究对象,测定其乙醇提取物总多酚和总黄酮含量,并通过4个指标比较其体外抗氧化活性。结果表明,5种不同豆类中总多酚和总黄酮含量分别在2.05 mg/g^6.33 mg/g和1.50 mg/g^4.09 mg/g的范围内,其中黑豆的总多酚和总黄酮含量都最高,分别为6.33 mg/g和4.09 mg/g;5种豆类对DPPH自由基、羟基自由基、超氧阴离子自由基的清除能力都比较高,黑豆的清除力最强,其对3种自由基的清除能力分别为80.92%、77.42%和81.62%;相关性分析表明5种豆类的总多酚含量和总黄酮含量之间呈极显著正相关(P<0.01),这两种活性成分含量和DPPH自由基、羟基自由基、超氧阴离子自由基清除能力之间都呈正相关,其中总黄酮含量和超氧阴离子自由基清除能力之间呈显著正相关(P<0.05)。     

Does Processing have a Considerable Effect on the Nutritional and Functional Properties of Mung Bean (Vigna Radiata)?

Mung bean is an important grain legume which is rich in nutrients and other bioactive compounds with many beneficial physiological effects. However, the effect of processing on properties of mung bean has not been widely studied in Sri Lanka. In the current study, effect of processing (boiling and sprouting) on some nutritional and functional properties of mung bean was investigated in comparison with raw mung bean. Mung bean seeds (Vigna radiata), varity MI6 were obtained from the Government Seed Center, Dambulla, Sri Lanka. Proximate composition, gross energy, insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents,total phenolic content (TPC), total flavonoid content (TFC), α-amylase inhibition capacity, DPPH and ABTS scavenging activities were determined. Crude Protein (CP) content of boiled mung bean was significantly (p<0.05) lower than that of raw mung bean while it was significantly (p<0.05) higher in sprouted mung bean than raw mung bean. Crude fat content (CF) was significantly (p< 0.05) lower in sprouted mung bean when compared to raw mung bean. IDF contents in raw mung bean was significantly (p<0.05) higher than that in sprouted and boiled mung bean whereas, SDF content in boiled and sprouted mung bean were significantly (p<0.05) higher than that in raw mung bean.processing significantly (p<0.05) reduced antioxidant activity and total phenol content compared to raw mung bean. However, flavonoids could only be detected in sprouted mung bean. Further, α-amylase inhibition in sprouted mung bean was significantly (p<0.05) higher than that in boiled mung bean. In conclusion, processing (boiling and sprouting) influences the CP content, CF content, dietary fibre content, antioxidant capacity, α-amylase inhibition and fermentation ability in mung bean.     

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

Raw and treated cowpea, pea and kidney bean seeds were investigated for their content of antinutritional factors including tannins, phytic acid, trypsin inhibitors and oligosaccharides. Treatments applied included water soaking, boiling, roasting, microwave cooking, autoclaving, fermentation and micronization. Kidney bean contained the highest antinutrient content among all investigated seeds. The least tannins and phytic acid contents were recorded in Canadian cowpea while Canadian pea showed the lowest TIA. All treatments conducted caused significant decreases in tannins, phytic acid, TIA and oligosaccharides as compared to the raw seeds. Boiling caused the highest reduction in tannins followed by autoclaving and microwave cooking. Autoclaving and fermentation were the most effective in reducing phytic acid content. Heat treatments (boiling, roasting, microwave cooking and autoclaving) brought a total removal of trypsin inhibitors of all samples. Furthermore, autoclaving caused the highest reduction in oligosaccharides followed by fermentation while the least reductions were caused by either roasting or micronization with no significant difference between these two treatments.     

Antioxidant properties of some commonly consumed and underutilized tropical legumes

The antioxidant properties of some commonly consumed [cowpea (Vigna unguiculata)] and underutilized [pigeon pea (Cajanus cajan) and African yam bean (Sphenostylis sternocarpa)] legumes were assessed with regard to their Vitamin C, total phenol, and phytate content, as well as antioxidant activity as typified by their reducing power and free radical scavenging ability. The Vitamin C content of the cowpeas ranged from 0.5 to 0.9 mg/100 g, while that of underutilized legumes were 0.9 mg/100 g for pigeon pea and 0.8 mg/100 g for African yam beans. The phenol content of the cowpeas were 0.3–1.0 mg/g, African yam bean had 0.7 mg/g total phenols, while pigeon pea contained 0.4 (white) and 1.2 mg/g (brown) total phenol content, respectively. The phytate content of all the legumes [cowpea (2.0–2.9%), pigeon pea (2.0–2.4%), African yam beans (2.4%)] analyzed were generally high, while the reducing power and free radical scavenging ability for all the legumes were very low except in African yam beans (23.6%), cowpea brown (29.9%), and pigeon pea brown (54.5%) that had a relatively high free radical scavenging ability. Therefore, one of the commonly consumed cowpea V. unguiculata (brown) and underutilized legumes C. cajan (brown) and S. sternocarpa could be considered as a functional food due to their relatively higher antioxidant activity (free radical scavenging ability and redox potential) which could be as a result of their relative higher total phenol content.     

不同可食阶段蚕豆结合酚抗氧化活性的研究

本文研究了五个蚕豆品种（凤豆6号、13号、15号、17号和18号）在三个可食阶段S1（138 DAS）、S2（156 DAS）、S3（173 DAS）（DAS,days after seeding,播种后的天数）种皮和胚结合酚提取物的抗氧化活性。采用Folin-酚法、亚硝酸钠-氯化铝法和香草甲醇法分别测定总酚、黄酮和缩合单宁含量,并通过DPPH自由基清除能力、Trolox等量抗氧化活性（TEAC）和铁还原抗氧化能力（FRAP）评价抗氧化活性,同时对酚类化合物含量和抗氧化活性进行相关性分析。结果显示,种皮总酚、黄酮、缩合单宁含量和抗氧化活性均高于胚;S2采收的凤豆18号酚含量和抗氧化活性在种皮和胚中均最高,S1采收的凤豆17号酚含量和抗氧化活性在种皮中最低,S3采收的在胚中最低;不同品种在整个采收过程中酚含量和抗氧化活性存在差异;在种皮中,总酚含量（TPC）和黄酮含量（FC）与DPPH、FRAP呈极显著相关（P<0.01）,缩合单宁含量（CTC）与DPPH、TEAC、FRAP呈极显著相关（P<0.01）,在胚中,TPC和FC与DPPH、TEAC、FRAP均呈极显著相关（P<0.01）。     

不同品种绿豆理化特性和抗氧化性研究

对来自不同产区的9个不同品种绿豆的理化特性和抗氧化活性进行分析,研究其品质差异和特异性,为不同品种绿豆的加工和开发利用提供基础数据。结果表明,不同品种绿豆物理性状、营养成分、抗氧化活性等指标存在显著差异,且除羟自由基清除率之外,总酚含量、总黄酮含量、铁离子还原能力及DPPH自由基清除率表现出极显著的相关性(P<0.01)。参试品种中粒长以及明度最大的是洮绿8号,白绿8号籽粒宽最大;参试品种蛋白质、脂肪、淀粉含量范围分别为18.83%~21.99%、0.70%~1.26%、54.63%~70.75%,其中白绿8号蛋白质含量最高,淮绿2号淀粉含量最高;重庆绿豆表现出最小的百粒重,最高的总酚含量、总黄酮含量、铁离子还原能力以及DPPH自由基清除率。     

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

The effect of water soaking, boiling, roasting, microwave cooking, autoclaving, fermentation and micronization on the nutritional quality of cowpea, pea and kidney bean was investigated. Pea seeds showed the highest crude fat, crude fiber and the lowest moisture contents while kidney bean had the lowest crude fat and the highest crude protein and ash contents. Glu and Asp were the main amino acids in all legumes while Cys and Met contents were the lowest. The protein efficiency ratio (PER), protein chemical score (CS) and the essential amino acid index (EAAI) of raw seeds ranged from 2.15 to 2.95, 39.07 to 68.30, and 55.49 to 62.84, respectively. Soaking, boiling, microwave cooking and autoclaving increased the total essential amino acids in all samples. Furthermore, raw and treated samples showed higher Lys content than the reference protein. Autoclaving was the most effective in improving protein quality followed by micronization, microwave cooking and fermentation. In addition, in vitro protein digestibility was improved after soaking, boiling, microwave cooking, autoclaving and fermentation but was reduced after roasting and micronization.     

Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

This study was designed to investigate the influences of fermentation by naturally occurring bacteria on legumes and lactic acid bacteria on antioxidant capacity and polyphenols in both soluble and bound extracts of eight common edible legumes, including black cow gram, mottled cowpea, speckled kidney bean, lentil, small rice bean, small runner bean and two soya beans. Fermentation had varying effects on the antioxidant capacity of soluble and bound extracts in different edible legumes, with fermented mottled cowpea, speckled kidney bean and small rice bean showing increased total antioxidant capacity. In addition, fermentation in general enhanced total phenolic content in all the selected legumes, which could be associated with the biotransformation between soluble phenolics and the release of bound phenolics induced by micro‐organisms involved in the fermentation process. Phenolic compounds, such as catechin, were increased in fermented mottled cowpea. Overall, fermentation could increase the bioavailability of legume polyphenols and fermented legume powders rich in antioxidant polyphenols can be used to develop novel functional foods.