不同淀粉原料制备鲊海椒发酵过程中抗氧化活性

Antioxidant Activity of Zhahaijiao Made with Different Starches, a Chinese Traditional Fermented Chili Product, during Fermentation

以粳米、玉米、芋头-玉米作为淀粉原料制备鲊海椒,测定不同淀粉原料制备的鲊海椒中总还原力、氧自由基吸收能力以及总多酚、总黄酮、VC、VE、总酸含量等抗氧化指标随发酵时间的变化,并通过对总还原力、氧自由基吸收能力及总多酚、总黄酮、VC、VE、总酸含量等指标做主成分分析以确定最大抗氧化活性的最佳发酵时间。结果表明:3种淀粉原料制备的鲊海椒均在发酵30 d时具有最高的综合评分,且明显高于其他发酵时间鲊海椒的综合评分,总多酚及总酸含量贡献最为显著。对不同淀粉原料发酵30 d的鲊海椒进一步分析得出,粳米鲊海椒抗氧化能力要好于其他两种淀粉原料制备的鲊海椒。

Japonica rice, corn and a blend of taro and corn were used as starch sources to prepare Zhahaijiao, a Chinese traditional fermented chili product, and changes in reducing powder, oxygen radical absorbance capacity（ORAC）, and the contents of total polyphenols, total flavonoids, VC, VE and lactic acid were measured during the fermentation process. These antioxidant parameters were further analyzed by principal comment analysis（PCA） to obtain the optimal fermentation time when Zhahaijiao had the highest antioxidant capacity. The results showed that Zhahaijiao prepared with all investigated starches had the highest comprehensive score when fermentation time was 30 days, which was much higher than those at other fermentation times investigated. PCA analysis suggested that total polyphenols and lactic acid were the dominant contributors. Through further analysis, antioxidant capacity of Zhahaijiao made with japonica rice was better than that from two other starches.