摘要
研究了蒸煮及发酵两种加工方式对粟谷全粉及全麦粉甲醇提取物抗氧化活性的影响,并对其抗氧化成分进行分析,结果表明:米曲霉、雅致放射毛霉、少孢根霉及枯草芽孢杆菌均以蒸煮粟谷粉和全麦粉为基质生长良好,其中枯草芽孢杆菌发酵曲具有浓郁的酱香味,可作为全麦粉发酵初始菌株;蒸煮粟谷粉、全麦粉甲醇提取物的DPPH自由基清除能力、ABTS自由基清除能力及FRAP能力分别达到43.8,157,89.8和33.9,120,54.2mg TE/100 g DW,比未蒸煮的粟谷粉和全麦粉的抗氧化能力大幅提高。发酵全麦粉甲醇提取液的ABTS自由基清除能力比未发酵的蒸煮全麦粉有所增加,DPPH自由基清除能力及FRAP能力略有下降。发酵粟谷粉甲醇提取液的DPPH、ABTS自由基清除能力,FRAP能力,总酚、黄酮及多肽含量变化不明显。粟谷粉抗氧化活性比全麦粉强。发酵在改善粟谷全粉风味口感的同时,其抗氧化活性及抗氧化物质含量均保持在较高水平。粟谷粉可作为一种潜在的天然抗氧化剂资源进行开发利用。
The antioxidants and antioxidantative activity of the methanol extracts of the steamed and fermented whole grain were investigated in current study. After steamed, the foxtail millet and wheat powder could be fermented with A.oryzae 3.951, A. elegans 3.118, R. oligosporus 3.912 and B. subtilis B2. Among them, the whole grain powder fermented with B. subtilis B2 smelt soysauce-like aroms, which would be a good start microorganism for the fermented whole grain. The DPPH radical scavenging activity, ABTS radical scavenging activity and FRAR activity of the steamed foxtail millet and wheat powder was 43.8,157,89.8,33.9,120,54.2TE/100 g DW respectively. Comparative to the steamed foxtail millet powder, the DPPH radical scavenging activity, ABTS radical scavenging activity and FRAR activity and the phenolic content of the fermented foxtail millet powder almost not changed. However, for the methanol extracts of the fermented whole wheat powder, the DPPH radical scavenging activity and the FRAR activity decreased slight compare to the steamed wheat powder; while the ABTS radical scavenging activity of methanol extract of the fermented wheat powder increased slightly. The content of phenolic, flavone and poly peptide in the methanol extract of the wheat powder decreased. Based on the research data, we can conclude that the antioxidant activity of the methanol extract of foxtail millet is stronger than that of wheat powder. It is indicated that foxtail millet can be considered as a potential valuable source of the natural antioxidants.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第2期25-32,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家国际科技合作专项项目(2012DFA31400)
"十二五"国家科技支撑计划项目(2012BAK08B04)
关键词
全谷物粉
蒸煮
发酵
抗氧化活性
多酚
whole grain powder
steam
fermentation
antioxidant activity
phenolic
