醋泡黑豆制备条件的优化

Optimization of Preparation Conditions for Vinegar Soaked Black Beans

醋泡黑豆作为一种传统的保健食品受到消费者和研究者的关注。以黑豆和醋为试验材料,以总酚、总黄酮、DPPH·清除率为指标,采用单因素试验、正交试验分析了黑豆与陈醋的比例、浸泡时间、温度、黑豆生熟对醋泡黑豆抗氧化特性的影响,优化了醋泡黑豆制备的条件。结果表明:醋泡黑豆制备条件对醋泡黑豆的抗氧化特性有显著影响。黑豆生熟、浸泡温度对醋泡黑豆总酚、总黄酮含量影响极显著,浸泡时间、黑豆与陈醋的比例对总酚、总黄酮含量影响不显著。醋泡黑豆制备的优化条件为生黑豆与陈醋按1∶4混合在2~4℃下浸泡7天,其总酚含量为6.568mg/g,总黄酮含量为6.619mg/g,具有较高的DPPH·清除率。

As a traditional Chinese healthy food,vinegar soaked black beans have attracted the attention of both consumers and researchers nationwide.Black beans and vinegar are used as test materials,total phenols,total flavonoids and DPPH·clearance rates are used as indicators,and single factor test and orthogonal test are used to analyze the ratio of black beans and aged vinegar,the soaking time,temperature,the effect of raw or cooked black beans on the antioxidant properties of black beans,and optimize the preparation conditions of black beans.The results show that the preparation conditions of vinegar soaked black beans have a significant influence on the antioxidant properties.The influence of raw or cooked black beans,the soaking temperature on the total phenols and total flavonoids content are highly significant,the effect of soaking time and the ratio of black beans and aged vinegar is not significant.The optimum conditions for the preparation of vinegar soaked black beans are as follows：raw black beans and aged vinegar are soaked at 2-4℃ for 1 day at a ratio of 1∶4.The total phenols content is 6.568 mg/g,and the total flavonoids content is 6.619 mg/g,which has a higher DPPH·scavenging rate.