丹贝酱的抗氧化活性及风味成分分析

Analysis of Antioxidant Activity and Flavor Components of Tempeh Paste

丹贝是一种以大豆为原料经根霉等发酵而制得的产品,文章采用后发酵工艺对鲜丹贝进行进一步加工得到衍生产品丹贝酱,考察了丹贝酱在后发酵过程中风味物质、抗氧化能力、总酚含量、总黄酮含量和游离氨基含量的变化。结果表明,丹贝经后发酵72 h后所得丹贝酱样品水提物呈现良好的抗氧化活性,DPPH、ABTS自由基清除能力、Fe^(3+)还原能力分别为1.526,1.609,0.983 mg TE/g DW,总酚及总黄酮含量分别为1.811 mg GAE/g DW和0.113 mg CE/g DW;风味成分分析发现,后发酵72 h丹贝酱样品中1-辛烯-3-酮、3-辛酮、1-辛烯-3-醇、壬醛和2-正戊基呋喃的气味活性值(OAV)较高,可被视为主要香气成分,将为具有良好功能活性及感官品质的丹贝酱及其他丹贝衍生产品的开发提供基础理论参考。

Tempeh is is a product made from soybeans through the fermentation by Rhizopus.In this paper,the fresh tempeh is further processed by post fermentation to obtain the derivative product tempeh paste.The changes of flavor components,antioxidant capacity,the content of total phenols,total flavonoids and free amino groups of tempeh paste during post fermentation are investigated.The results show that the water extract of tempeh paste obtained after post fermentation for 72 h shows good antioxidant activity,with DPPH,ABTS radicals scavenging capacity and Fe^(3+) reducing capacity of 1.526,1.609,0.983 mg TE/g DW respectively.The content of total phenols and total flavonoids is 1.811 mg GAE/g DW and 0.113 mg CE/g DW respectively.Through the analysis of flavor components,it is found that 1-octene-3-ketone,3-octanone,1-octene-3-alcohol,nonanal and 2-n-pentylfuran in tempeh paste samples after post fermentation for 72 h have higher odor activity values(OAV),which could be regarded as the main flavor components,would provide basic theoretical references for the development of tempeh paste and other tempeh derivative products with good functional activities and sensory quality.