摘要
为了研究醋浸渍对不同蚕豆样品抗氧化能力和抗营养因子的影响,本研究以鲜蚕豆、热处理鲜蚕豆、干蚕豆和热处理干蚕豆为研究对象,考察醋浸渍过程中蚕豆样品中维生素C、总酚、总黄酮和植酸含量及1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率和总抗氧能力的变化。结果显示:经过醋浸渍,4种蚕豆样品中维生素C和植酸含量均降低,鲜蚕豆和热处理鲜蚕豆维生素C含量均高于干蚕豆和热处理干蚕豆,而植酸含量与之相反;鲜蚕豆和热处理鲜蚕豆总酚含量和总抗氧化能力均增加,而干蚕豆和热处理干蚕豆的总酚含量降低。醋浸渍1 d,蚕豆样品DPPH自由基清除率达到90%以上,继续醋浸渍对DPPH自由基清除率的影响不显著。表明鲜蚕豆是加工醋豆产品的理想原料。
To study the effect of vinegar pickling treatment on antioxidant activity and antinutrients of faba beans, the contents of vitamin C, total phenolic, total flavonoid and phytic acid contents, DPPH radical scavenging activities and total antioxidant activities of four kinds of bean samples including fresh faba beans, heated fresh faba beans, faba beans seeds and heated faba beans seeds, pickled in vinegar were measured. The contents of vitamin C and phytic acid contents of all faba bean samples pickled in vinegar decreased, and vitamin C content of fresh faba beans and heated fresh faba beans were higher than the other two samples. Phytic acid content performed the opposite. Fresh faba bean and heated fresh faba bean pickled in vinegar showed increases in the contents of total phenolic contents and total antioxidant activities which declined in bean seed and heated bean seed. The DPPH radical scavenging activities of all bean samples reached 90% after-nbsp;1-d vinegar pickling. After that, vinegar did not affect radical scavenging. Therefore, fresh beans were ideal materials for vinegar bean processing.
出处
《江苏农业学报》
CSCD
北大核心
2014年第5期1147-1152,共6页
Jiangsu Journal of Agricultural Sciences
基金
南通市重大科技创新专项(XA2013012)
关键词
蚕豆
醋浸渍
抗氧化能力
植酸
faba bean
pickling in vinegar
an-tioxidant activity
phytic acid
