焙炒对小粒黑大豆及其种皮抗氧化活性的影响
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摘要
小粒黑大豆含有酚酸、异黄酮、花色苷等丰富的抗氧化活性成分,是天然的抗氧化剂来源,而这些成分在加工过程中会受温度和时间的影响而发生变化。本研究以小粒黑大豆、黑豆皮为材料,研究焙炒对其总酚、总黄酮、自由基清除能力和生物活性的影响。结果表明,焙炒后的小粒黑大豆的总酚、总黄酮、花色苷含量以及总抗氧化能力显著降低,SOD、POD及胰蛋白酶抑制剂失活。与210℃、50 min的焙炒条件相比,在150℃下焙炒80 min,小粒黑大豆的总酚、总黄酮、花色苷及总抗氧化能力有较高保留,ABTS~+·清除率、·OH清除率、多糖含量显著高于原样。焙炒后黑豆皮的总酚、总黄酮、花色苷含量以及总抗氧化能力显著降低。相比150℃焙炒25 min,在110℃下焙炒35 min,黑豆皮的总酚、总黄酮和花色苷均有较高保留,其总抗氧化能力、ABTS~+·清除率、·OH清除率和DPPH·清除率均高于未处理黑豆皮。
Small black soybeans contain lots of phytochemicals,isoflavones and anthocyanins,which are the natural antioxidants,and these substances are easily affected by different thermal processing conditions and time.Small black soybeans and black soybean coats were used as experimental materials in this study.And the effect of roasting on the content of total phenolic and anthocyanin,the antioxidant and biologically activity of small black soybean and coat were also investigated,the results of which indicated that the total phenolic,anthocyanin,flavonoid content and FRAP values of small black soybeans were significantly decreased after roasting,and SOD,POD and the trypsin inhibitor activity were inactivated.Compared with roasting 50 min at 210 ℃,small black soybeans presented higher content of total phenolic,anthocyanin,flavonoid and FRAP values after roasting 80 min at 150 ℃.The ABTS~+·,·OH scavenging activity and polysaccharide content of small black soybeans were higher than that of raw soybeans.The total phenolic,anthocyanin,flavonoid content and FRAP values of small black soybean coats were significantly decreased after roasting.By roasting 35 min at 110 ℃,small black soybean coats showed the highest content of total phenolic,anthocyanin and flavonoid than roasting 25 min at 150 ℃.Besides,the FRAP values,DPPH · and · OH scavenging activity were significantly higher than that of untreated coats.
Small black soybeans contain lots of phytochemicals,isoflavones and anthocyanins,which are the natural antioxidants,and these substances are easily affected by different thermal processing conditions and time.Small black soybeans and black soybean coats were used as experimental materials in this study.And the effect of roasting on the content of total phenolic and anthocyanin,the antioxidant and biologically activity of small black soybean and coat were also investigated,the results of which indicated that the total phenolic,anthocyanin,flavonoid content and FRAP values of small black soybeans were significantly decreased after roasting,and SOD,POD and the trypsin inhibitor activity were inactivated.Compared with roasting 50 min at 210 ℃,small black soybeans presented higher content of total phenolic,anthocyanin,flavonoid and FRAP values after roasting 80 min at 150 ℃.The ABTS~+·,·OH scavenging activity and polysaccharide content of small black soybeans were higher than that of raw soybeans.The total phenolic,anthocyanin,flavonoid content and FRAP values of small black soybean coats were significantly decreased after roasting.By roasting 35 min at 110 ℃,small black soybean coats showed the highest content of total phenolic,anthocyanin and flavonoid than roasting 25 min at 150 ℃.Besides,the FRAP values,DPPH · and · OH scavenging activity were significantly higher than that of untreated coats.
引文
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[11]KIM H G,KIM G W,OH H,et al.Influence of roasting on the antioxidant activity of small black soybean(GlycinemaxL.Merrill)[J].LWT-Food Science and Technology,2011,44(4):992-998
[12]XU B J,CHANG S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):S159-S166
[13]JENG T L,SHIH Y J,WU M T,et al.Comparisons of flavonoids and anti-oxidative activities in seed coat,embryonic axis and cotyledon of black soybeans[J].Food Chemistry,2010,123(4):1112-1116
[14]LI H,WANG Q J.Evaluation of free hydroxyl radical scavenging activities of some Chinese herbs by capillary zone electrophoresis with amperometric detection[J].Analytical and bioanaiytical chemistry,2004,378(7):1801-1805
[15]史竞艳,罗辛茹,鲍江鸿,等.超氧化物歧化酶活性的测定[J].湖北大学学报(自然科学版),2013,4(4):373-377SHI J Y,LUO X R,BAO J H,et al.Determination of superoxide dismutase activity[J].Journal of Hubei University(Natural Science Edition),2012,34(4):373-377
[16]陈育红.大豆种皮过氧化物酶活力的测定方法[J].农产品加工,2013(5):64-65CHEN Y H.Determination of peroxidase activity in soybean seed coat[J].Journal of Processing of Agricultural Products,2013(5):64-65
[17]赵伟伟.黑豆胰蛋白酶抑制剂的分离纯化及活性鉴定[D].太原:山西大学,2016ZHAO W W.Isolation,purification and identification of trypsin inhibitor from black soybean[D].Taiyuan:Shanxi University,2016
[18]LEE S,LEE J.Effects of oven-drying,roasting,and explosive puffing process on isoflavone distributions in soybeans[J].Food Chemistry,2009,112(2):316-320
[19]HU S,KIM B Y,BAIK M Y.Physicochemical properties and antioxidant capacity of raw,roasted and puffed cacao beans[J].Food Chemistry,2016,194:1089-1094
[20]SHAHIDI F.Natural antioxidants:chemistry,health effects,and applications[J].Natural Antioxidants Chemistry Health Effects&Applications,1997:25-57
[21]DEWANTO V,WU X,LIU R H.Processed sweet corn has higher antioxidant activity[J].Journal of Agricultural and Food Chemistry,2002,50(17):4959-4964
[22]何喜珍,牛延宁,金明飞,等.不同分子量大豆多糖的表征和抗氧化研究[J].大豆科学,2016,35(5):805-809HE X Z,NIU Y N,JIN M F,et al.Characterization and antioxidation of soybean polysaccharides with different molecular weights[J].Soybean Science,2016,35(5):805-809
[23]JIN H L,LEE B W,KIM B,et al.Changes in phenolic compounds(Isoflavones and Phenolic acids)and antioxidant properties in high-protein soybean(Glycine max L.cv.Saedanbaek)for different roasting conditions[J].Journal of the Korean Society for Applied Biological Chemistry,2013,56(5):605-612
[24]BOATENG J,VERGHESE M,WALKER L T,et al.Effect of processing on antioxidant contents in selected dry beans(Phaseolus spp.L.)[J].LWT-Food Science and Technology,2008,41(9):1541-1547
[25]阿拉西·斯尔克米德克,冯子倩,李艳芳,等.黑豆皮茶中酚酸类物质组成分析及抗氧化能力[J].上海交通大学学报(农业科学版),2017,35(5):44-49ARASI K,FENG Z Q,LI Y F,et al.Analysis of phenolicacids in black Soybean peel tea and its antioxidant capacity[J].Journal of Shanghai Jiaotong University(Agricultural Science Edition),2017,35(5):44-49
[26]李红,武丽荣,史宣明.大豆皮利用的研究进展[J].中国油脂,2011,36(11):63-66LI H,WU L R,SHI X M.Research progress of soybean coat utilization[J].China Oils and Fats,2011,36(11):63-66
[27]周麟依,肖志刚,于金平,等.挤压膨化辅助水酶法提取米糠油工艺研究[J].中国粮油学报,2014,29(7):68-72ZHOU L Y,XIAO Z G,YU J P,et al.Study on extraction of rice bran oil by extrusion assisted water enzymatic method[J].Journal of the Chinese Cereals and Oils Association,2014,29(7):68-72.
[2]赵璇,金素娟,牛宁,等.黑豆的利用价值与开发前景[J].河北农业科学,2015(1):99-101ZHAO X,JIN S J,NIU N,et al.Utilization value and development prospect of black soybean[J].Hebei Agricultural Science,2015(1):99-101
[3]王雅洁,陈新,贾艾玲,等.黑豆与黄豆成分对比[J].中国民族民间医药,2017,26(14):24-26WANG Y J,CHEN X,JIA A L,et al.Comparison of ingredients between black soybean and soybean[J].Chinese Journal of Ethnomedicine and Ethnopharmacy,2017,26(14):24-26
[4]毕爽,齐宝坤,隋晓楠,等.超声处理对黑豆蛋白结构和功能性质的影响[J].中国食品学报,2016,16(6):153-160BI S,QI B K,SUI X N,et al.Effects of ultrasonic treatment on the structure and functional properties of black soybean protein[J].Journal of Chinese Institute of Food Science and Technology,2016,16(6):153-160
[5]李霄,薛成虎,弓莹,等.响应面分析法优化黑豆中皂苷的提取工艺及其抗氧化性研究[J].食品工业科技,2017,38(9):235-241LI X,XUE C H,GONG Y,et al.Optimization of extraction process and antioxidation of saponin from black soybean by response surface analysis[J].Science and Technology of Food Industry,2017,38(9):235-241
[6]徐金瑞,张名位,刘兴华,等.黑大豆种皮花色苷的提取及其抗氧化作用研究[J].农业工程学报,2005,21(8):161-164XU J R,ZHANG M Z,LIU X H,et al.Extraction of anthocyanin from black soybean seed coat and its antioxidantactivity[J].Transactions of the Chinese Society of Agricultural Engineering,2005,21(8):161-164
[7]冯子倩,窦唯,刘来玉,等.应用碱性过氧化氢法提取黑豆皮可溶性膳食纤维及其胆酸结合能力的研究[J].上海交通大学学报(农业科学版),2017,35(2):89-94FENG Z Q,DOU W,LIU L Y,et al.Extraction of soluble dietary fiber from black soybeancoat by alkaline hydrogen peroxide method and its binding ability of cholic acid[J].Journal of Shanghai Jiaotong University(Agricultural Science Edition),2017,35(2):89-94
[8]何晨阳,张志斐,霍文,等.黑豆皮花色苷体外抗细胞脂质过氧化作用研究[J].食品科技,2017,42(5):209-218HE C Y,ZHANG Z F,HUO W,et al.Studies on antilipid peroxidation of anthocyanins from black soybean peel in vitro[J].Food Science and Technology,2017,42(5):209-218
[9]NITHIYANANTHAM S,SELVAKUMAR S,SIDDHURAJU P.Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes(Cicer arietinum L.and Pisum sativum L)[J].Journal of Food Composition and Analysis,2012,27(1):52-60
[10]ACAR(O|¨)C,G(O|¨)KMEN V,PELLEGRINI N,et al.Direct evaluation of the total antioxidant capacity of raw and roasted pulses,nuts and seeds[J].European Food Research Technology,2009,229(6):961-969
[11]KIM H G,KIM G W,OH H,et al.Influence of roasting on the antioxidant activity of small black soybean(GlycinemaxL.Merrill)[J].LWT-Food Science and Technology,2011,44(4):992-998
[12]XU B J,CHANG S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):S159-S166
[13]JENG T L,SHIH Y J,WU M T,et al.Comparisons of flavonoids and anti-oxidative activities in seed coat,embryonic axis and cotyledon of black soybeans[J].Food Chemistry,2010,123(4):1112-1116
[14]LI H,WANG Q J.Evaluation of free hydroxyl radical scavenging activities of some Chinese herbs by capillary zone electrophoresis with amperometric detection[J].Analytical and bioanaiytical chemistry,2004,378(7):1801-1805
[15]史竞艳,罗辛茹,鲍江鸿,等.超氧化物歧化酶活性的测定[J].湖北大学学报(自然科学版),2013,4(4):373-377SHI J Y,LUO X R,BAO J H,et al.Determination of superoxide dismutase activity[J].Journal of Hubei University(Natural Science Edition),2012,34(4):373-377
[16]陈育红.大豆种皮过氧化物酶活力的测定方法[J].农产品加工,2013(5):64-65CHEN Y H.Determination of peroxidase activity in soybean seed coat[J].Journal of Processing of Agricultural Products,2013(5):64-65
[17]赵伟伟.黑豆胰蛋白酶抑制剂的分离纯化及活性鉴定[D].太原:山西大学,2016ZHAO W W.Isolation,purification and identification of trypsin inhibitor from black soybean[D].Taiyuan:Shanxi University,2016
[18]LEE S,LEE J.Effects of oven-drying,roasting,and explosive puffing process on isoflavone distributions in soybeans[J].Food Chemistry,2009,112(2):316-320
[19]HU S,KIM B Y,BAIK M Y.Physicochemical properties and antioxidant capacity of raw,roasted and puffed cacao beans[J].Food Chemistry,2016,194:1089-1094
[20]SHAHIDI F.Natural antioxidants:chemistry,health effects,and applications[J].Natural Antioxidants Chemistry Health Effects&Applications,1997:25-57
[21]DEWANTO V,WU X,LIU R H.Processed sweet corn has higher antioxidant activity[J].Journal of Agricultural and Food Chemistry,2002,50(17):4959-4964
[22]何喜珍,牛延宁,金明飞,等.不同分子量大豆多糖的表征和抗氧化研究[J].大豆科学,2016,35(5):805-809HE X Z,NIU Y N,JIN M F,et al.Characterization and antioxidation of soybean polysaccharides with different molecular weights[J].Soybean Science,2016,35(5):805-809
[23]JIN H L,LEE B W,KIM B,et al.Changes in phenolic compounds(Isoflavones and Phenolic acids)and antioxidant properties in high-protein soybean(Glycine max L.cv.Saedanbaek)for different roasting conditions[J].Journal of the Korean Society for Applied Biological Chemistry,2013,56(5):605-612
[24]BOATENG J,VERGHESE M,WALKER L T,et al.Effect of processing on antioxidant contents in selected dry beans(Phaseolus spp.L.)[J].LWT-Food Science and Technology,2008,41(9):1541-1547
[25]阿拉西·斯尔克米德克,冯子倩,李艳芳,等.黑豆皮茶中酚酸类物质组成分析及抗氧化能力[J].上海交通大学学报(农业科学版),2017,35(5):44-49ARASI K,FENG Z Q,LI Y F,et al.Analysis of phenolicacids in black Soybean peel tea and its antioxidant capacity[J].Journal of Shanghai Jiaotong University(Agricultural Science Edition),2017,35(5):44-49
[26]李红,武丽荣,史宣明.大豆皮利用的研究进展[J].中国油脂,2011,36(11):63-66LI H,WU L R,SHI X M.Research progress of soybean coat utilization[J].China Oils and Fats,2011,36(11):63-66
[27]周麟依,肖志刚,于金平,等.挤压膨化辅助水酶法提取米糠油工艺研究[J].中国粮油学报,2014,29(7):68-72ZHOU L Y,XIAO Z G,YU J P,et al.Study on extraction of rice bran oil by extrusion assisted water enzymatic method[J].Journal of the Chinese Cereals and Oils Association,2014,29(7):68-72.