后发酵过程中乙醇对豆豉抗氧化能力的影响

Effect of Ethanol Supplement on Antioxidant Capacity of Douchi during the Ripen Time

以黄豆为原材料,接种米曲霉制作豆豉,在豆豉后发酵过程中设定了不同乙醇添加量,测定了不同乙醇添加量的豆豉样品清除DPPH(2,2-diphenyl-1-picrylhydrazyl hydrate)及ABTS[2,2-’azinobis-(3-ethylbenzthia-zoline-6-sulfonic acid)]自由基能力、Fe2+螯合能力、还原能力,评价了乙醇对豆豉抗氧化能力的影响。后发酵过程中,豆豉的抗氧化能力持续增大,醇对豆豉的抗氧化能力有影响,发酵相同时间的豆豉,抗氧化能力随乙醇含量的增大而下降。

Soybeans were processed into Douchi, a traditional Chinese food. The DPPH （2, 2-diphenyl-1- picrylhydrazyl hydrate） radical-scavenging activity, ABTS [ 2,2＇ - azinobis- （3-ethylbenzthiazoline-sulfonic acid） radical - scavenging activity, Fe^2 ＋ chelating ability and reducing power of water extracts of Douchi were determined during the ripen time with supplemented with ethanol. The effect of ethanol supplement on the antioxidant activity of Douchi was evaluated. In the process of ripen fermentation, an increase of the antioxidant activity of Douchi was observed. Ethanol was added into Douchi. The antioxidant activity of Douchi was decreased with the increase of ethanol content.