花生醋浸过程中蛋白质、多酚及其抗氧化性的变化  

Changes of the Proteins Polyphenols and Antioxidant Activity in Peanuts During Steeping with Vinegar

作　　者：刁文睿[1] 琚裕杰[2] 刘小静[2] 徐建国[1,2] 

机构地区：[1]山西师范大学生命科学学院,临汾041004 [2]山西师范大学食品科学与工程系,临汾041004

出　　处：《中国粮油学报》2013年第6期82-84,95,共4页Journal of the Chinese Cereals and Oils Association

基　　金：山西省自然科学基金(2012011031-3);山西省大学生创新性实验项目(2011156)

摘　　要：研究了山西老陈醋浸渍过程中花生蛋白质、多酚含量及其抗氧化性的变化。结果表明,花生在醋浸过程中,粗蛋白、可溶性蛋白含量显著降低,浸泡结束分别降低了32%和41%左右;多酚含量的变化较为复杂,但总体上呈降低趋势,而多肽含量在陈醋浸渍过程中呈增加趋势,其多肽质量分数增加了40.8%。在醋浸前期花生多酚提取物对DPPH、ABTS自由基的清除能力显著增加,在浸渍第10天,花生多酚提取物对DP-PH、ABTS自由基的清除能力分别增加了69.5%和95.3%,而到浸渍后期趋于稳定。In this paper, the changes of the proteins, polyphenols content and antioxidant activity in peanuts were investigated during steeping with the mature vinegar from Shanxi. The result showed that, during steeping withvinegar,the contents of the crude and soluble protein decreased dramatically by about 32% and 41% at the end of steeping process, respectively; the change of polyphenols was more complicated and it showed a decrease tendency asa whole,while the peptide content was increasing during steeping with mature vinegar and it increased by 40.8% as compared to raw peanuts. The scavenging abilities of polyphenol extracts from peanut on DPPH and ABTS free radi-cals increased basically at the earlier period of steeping with vinegar, and increased by 69.5 % and 95.3 % on the 10th day after steeping respectively, but the change was not obvious at the later period of steeping with the mature vin-egar from Shanxi.

关 键 词：花生 蛋白质 多酚 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]