3种豆豉总糖、还原糖、多酚及抗氧化活性比较

Comparison of total sugar,reducing sugar,polyphenols and antioxidant activity in three kinds of Douchi

为明确不同类型豆豉的营养成分和抗氧化活性的差异及影响因素,通过采集传统发酵的八宝豆豉、永川豆豉和阳江豆豉样本,对其总糖、还原糖、总酚、DPPH自由基清除率和还原力进行测定。结果表明,阳江豆豉的总糖、还原糖和总多酚含量在3种豆豉中最高,分别为91.02 mg/kg、22.54 mg/kg和0.66 mg/mL。3种豆豉的DPPH自由基清除率和还原力差别不大,阳江豆豉的DPPH自由基清除率和还原力稍高,分别为5.75%和0.91(OD值);八宝豆豉最低,分别为3.95%和0.51(OD值)。

In order to clarify the differences in nutritional components and antioxidant activities of different types of Douchi and their influencing factors,the traditional fermented samples of Babao Douchi,Yongchuan Douchi and Yangjiang Douchi were collected.The total sugar,reducing sugar,total phenol,DPPH radical scavenging rate,and reducing power were determined.The results showed that the contents of total sugar,reducing sugar and total polyphenols in Yangjiang Douchi were the highest among the three kinds of Douchi,which were 91.02 mg/kg,22.54 mg/kg,and 0.66 mg/mL respectively.The difference in DPPH free radical scavenging rate and reducing power among the three types of Douchi was not significant.Yangjiang Douchi had slightly higher DPPH free radical scavenging rate and reducing power,which were 5.75%and 0.91(OD value)respectively,while that of Babao Douchi was the lowest,3.95%and 0.51(OD value),respectively.