郫县豆瓣的营养、多酚含量与抗氧化活性评价
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摘要
以10种商业郫县豆瓣为研究对象,评价了各样品的主要营养成分、总多酚、总黄酮含量以及抗氧化活性的差异。结果表明,10种豆瓣酱的营养、功能成分及抗氧化活性有显著差异,其中,总多酚含量最高值为5. 385 mg没食子酸当量/g,约为最低值的2. 4倍;总黄酮最高值为2. 298 mg芦丁当量/g,约为最低值的3. 5倍。抗氧化活性中DPPH自由基清除能力ICDPPH50最小值为7. 662 mg/m L,亚铁离子还原能力最大值为45. 967μmol VC/g。相关性分析表明,豆瓣样品中的总黄酮、总多酚含量与DPPH自由基清除能力,亚铁离子还原能力之间呈显著正相关(r=0. 714~0. 867),表明多酚、黄酮类物质可能是豆瓣酱中主要的抗氧化物质。该研究为今后郫县豆瓣酱加工工艺改进,相关功能食品开发等提供科学依据。
The nutrition components,polyphenol and antioxidative activity of 10 commercial Pixian bean pastes were studied and compared. Results showed that a significant difference in nutrition composition and antioxidant activity. The highest total polyphenol content( 5. 385 mg GAE/g) was about 2. 4 times than the lowest and the total flavonoid content( 2. 298 mg RE/g) was 3. 5 times difference between the highest and the lowest. The minimum DPPH free radical scavenging activity ICDPPH50 was 7. 662 mg/m L and ferric reducing-antioxidant power was 45. 967 μmol VC/g. The total flavonoid and polyphenol in bean paste demonstrated positive correlations with DPPH free radical scavenging ability and ferric reducing-antioxidant power. Polyphenol and flavonoid may be the main antioxidant substances in bean paste. This study provides theoretical support for improvement of Pixian bean paste as well as other functional foods development in the future.
The nutrition components,polyphenol and antioxidative activity of 10 commercial Pixian bean pastes were studied and compared. Results showed that a significant difference in nutrition composition and antioxidant activity. The highest total polyphenol content( 5. 385 mg GAE/g) was about 2. 4 times than the lowest and the total flavonoid content( 2. 298 mg RE/g) was 3. 5 times difference between the highest and the lowest. The minimum DPPH free radical scavenging activity ICDPPH50 was 7. 662 mg/m L and ferric reducing-antioxidant power was 45. 967 μmol VC/g. The total flavonoid and polyphenol in bean paste demonstrated positive correlations with DPPH free radical scavenging ability and ferric reducing-antioxidant power. Polyphenol and flavonoid may be the main antioxidant substances in bean paste. This study provides theoretical support for improvement of Pixian bean paste as well as other functional foods development in the future.
引文
[1]中国艺术研究院.第二批国家级非物质文化遗产名录简介[M].北京:文化艺术出版社,2010.
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[6] GB 5009. 5—2010.食品中蛋白质的测定[S].
[7] GB 5009. 4—2016.食品中灰分的测定[S].
[8]黄玉玲,王洪.豆瓣酱中黄酮类物质的测定[J].中国调味品,2009,34(6):86-88.
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[11] NAJI E JASNA B,GORDANA C,et al. Powdered barley sprouts:composition,functionality and polyphenol digestibility[J]. International Journal of Food Science&Technology,2017,52(1):231-238
[12] WONG C C,LI HB,CHENG K W,et al. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay[J]. Food Chemistry,2006,97(4):705-711.
[2]钟青萍,石木标,王斌.多功能保健食品—纳豆[J].食品研究与开发,2003,24(4):81-83.
[3] GB/T 20560—2006.地理标志产品郫县豆瓣[S].
[4] HAN X,TAO S,LOU H. Dietary polyphenols and their biological significance[J]. International Journal of Molecular Sciences,2007,8(9):950-988.
[5] GB 5009. 6—2003.食品中脂肪的测定[S].
[6] GB 5009. 5—2010.食品中蛋白质的测定[S].
[7] GB 5009. 4—2016.食品中灰分的测定[S].
[8]黄玉玲,王洪.豆瓣酱中黄酮类物质的测定[J].中国调味品,2009,34(6):86-88.
[9] HERALD T J,GADGIL P,TILLEY M. High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour[J].Journal of the Science of Food&Agriculture,2012,92(11):2 326.
[10] IVANA,KARABEGOVI,MILENA,et al. Comparison of antioxidant and antimicrobial activities of methanolic extracts of the Artemisia sp. recovered by different extraction techniques[J]. Chinese Journal of Chemical Engineering,2011,19(3):504-511.
[11] NAJI E JASNA B,GORDANA C,et al. Powdered barley sprouts:composition,functionality and polyphenol digestibility[J]. International Journal of Food Science&Technology,2017,52(1):231-238
[12] WONG C C,LI HB,CHENG K W,et al. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay[J]. Food Chemistry,2006,97(4):705-711.