黄豆醋浸过程中成分及其抗氧化性的变化研究

Study on the changes of componets and antioxidant activity in soybeans during steeping in vinegar

研究了黄豆分别在东湖陈醋和东湖白醋中长达31 d的浸渍过程中可溶性蛋白质、多肽、多酚含量及其抗氧化性的变化。主要研究结果显示,黄豆在醋浸过程中,可溶性蛋白质含量显著降低,其中,白醋浸泡的黄豆中蛋白质含量下降了76.4%,陈醋浸泡的黄豆中蛋白质含量下降了56.7%,多肽含量总体呈增长趋势;陈醋浸豆的多酚含量及总黄酮含量随浸泡时间逐步增大,而白醋浸豆则维持在一个相对稳定的水平;抗氧化活性方面,随着浸泡时间增加,样品相同浓度的多酚提取物羟基自由基清除率下降,而DPPH、ABTS自由基的清除能力呈上升趋势。采用陈醋浸泡黄豆在多酚及总黄酮含量及DPPH自由基清除率方面都优于白醋。

The changes of soluble protein,polypeptide,polyphenol content and antioxidant activity of soybean during 31 days of soaking in Donghu vinegar and Donghu white vinegar were studied.The soluble protein contents of soybeans decreased significantly during the vinegar steeping process.Among them,the soluble proteins decreased by 76.4%in white vinegar,while the soluble proteins decreased by 56.7%in aged vinegar.The total contents of polypeptide increased in both processes.Both the polyphenol contents and total flavonoid contents of samples gradually increased with the steeping time.In terms of antioxidant activity,with the increase of steeping time,the hydroxyl radical scavenging rate of the same concentration of polyphenol extract decreased,while the scavenging ability of DPPH and ABTS free radicals increased.The content of polyphenols and total flavonoids and the scavenging rate of DPPH free radical of soybean in aged vinegar were better than that of white vinegar.