微波和高温灭菌对神仙豆活性成分及其抗氧化性的影响  

Effect of high temperature and microwave sterilization on the bioactive components and antioxidant activities of Shenxian beans

作　　者：刘玮[1] 叶川[1] 林琳[1] 姜绍通[1] 陆剑锋[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《中国酿造》2015年第6期53-57,共5页China Brewing

基　　金：国家星火计划项目(2012GA710082);淮南市科技计划项目(2010A0100304)

摘　　要：为研究微波和高温灭菌对神仙豆品质的潜在影响,分析了处理前后神仙豆主要活性成分和抗氧化性的变化。结果表明,除总糖和粗纤维含量变化均不显著外(P>0.05),两种灭菌方式均导致神仙豆活性成分含量的不同程度降低;高温灭菌后,神仙豆氨基酸态氮降低9.52%(P<0.05),蛋白质降低14.96%(P<0.05),还原糖降低33.75%(P<0.05),类黑精降低61.29%(P<0.05),异黄酮降低5.00%(P>0.05);微波灭菌后,神仙豆氨基酸态氮降低19.05%(P<0.05),蛋白质降低1.11%(P>0.05),还原糖降低28.75%(P<0.05),类黑精降低70.97%(P<0.05),异黄酮降低20.00%(P<0.05);在抗氧化性方面,除对·OH的清除活性外,微波灭菌处理的神仙豆抗氧化性均相对高于高温灭菌组。综合来说,微波灭菌处理的神仙豆抗氧化性相对较高。In order to investigate the potential effect of high temperature and microwave treatment on the quality of Shenxian beans, the changes of main bioactive compounds and antioxidant indexes were analyzed. The results showed that, two sterilizing methods both led to the decrease of bioactive compounds contents in different extent, aside from total sugar and crude fiber which showed no significant differences （P〉0.05）. After high temperature sterilization, the contents of amino nitrogen, protein, reducing sugar, melanoidins, and isoflavone were decreased by 9.52% （P〈 0.05）, 14.96% （P〈0.05）, 33.75% （P〈0.05）, 61.29% （P〈0.05）, and 5.00% （P〉0.05）, respectively. While those treated by microwave were decreased by 19.05% （P〈0.05）, 1.11% （P〉0.05）, 28.75% （P〈0.05）, 70.97% （P〈0.05）, and 20.00% （P〈0.05）, respectively. Compared to those treated by high temperature, the antioxidant activities of Shenxian beans treated by microwave were relatively better except for scavenging abilities on hydroxyl radical. To sum up, Shenxian beans sterilized by microwave showed a relatively higher antioxidant effect.

关 键 词：神仙豆 活性成分 高温 微波 抗氧化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]