干酪乳杆菌发酵8种食用豆提取物抗氧化活性研究

该试验分析了干酪乳杆菌（Lactobacillus casei）发酵8种食用豆总酚、总黄酮含量以及抗氧化活性的变化。结果表明，发酵前豇豆总酚含量最高，为（5.53±0.18） mg 没食子酸当量（GAE）/g干质量；红豆总黄酮含量最高，为（11.55±0.16） mg 芦丁当量（RE）/g干质量。发酵后绿豆总酚、总黄酮含量增加最高，分别为182.35%、27.84%；豇豆总酚含量、菜豆总黄酮含量下降最多，分别为43.40%、82.13%。发酵后豌豆提取物1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除活性上升最显著，菜豆提取物下降最显著；绿豆提取物2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）自由基清除活性上升最显著，菜豆提取物下降最显著；豌豆提取物铁离子还原能力上升最显著，菜豆提取物下降最显著。相关性分析结果显示，总酚、总黄酮含量与抗氧化活性均极显著相关（P＜0.01）。发酵对食用豆酚类物质含量和抗氧化活性影响显著，为开发不同食用豆功能食品提供理论基础。

Antioxidant activity of 8 kinds of edible bean extracts fermented by Lactobacillus casei

The changes of total phenol, total flavonoid contents and antioxidant activity of 8 kinds of edible beans fermented by Lactobacillus casei were analyzed. The results showed that before fermentation, the total phenol content of cowpea was the highest, which was (5.53±0.18) mg/g gallic acid equivalent (GAE)/g dry mass, while the total flavonoid content of red bean was the highest, which was (11.55±0.16) mg rutin equivalent (RE)/g dry mass. After fermentation, the increase in total phenol and total flavonoid contents of mung bean was the highest, which was 182.35% and 27.84%, respectively, while the decrease in total phenol content of cowpea and total flavonoid content of kidney bean was the most, which was 43.40% and 82.13%, respectively. After fermentation, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of pea extract increased most significantly, while that of kidney bean extract decreased most significantly. The 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity of mung bean extract increased most significantly, while the kidney bean extract decreased most significantly. The iron reduction ability of pea extract increased most significantly, while that of kidney bean extract decreased most significantly. The results of correlation analysis showed that the contents of total phenol and total flavonoid were significantly correlated with the antioxidant activity (P＜0.01). Fermentation had a significant effect on the phenols contents and antioxidant activity of edible bean, which provided a theoretical basis for the development of functional foods with different edible bean.