[1]周芳,索化夷.永川豆豉发酵过程中抗氧化活性变化及影响因素分析[J].中国调味品,2019,(01):15-19.
　ZHOU Fang,SUO Hua-yi*.Changes in Antioxidant activity and Analysis of influencing factors during the Yongchuan Douchi Fermentation Process[J].CHINA CONDIMENT,2019,(01):15-19.
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永川豆豉发酵过程中抗氧化活性变化及影响因素分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
15-19
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Changes in Antioxidant activity and Analysis of influencing factors during the Yongchuan Douchi Fermentation Process
作者:
周芳; 索化夷
1. 西南大学 食品科学学院，重庆 400715；2.食品科学与工程国家级实验教学示范中心〔西南大学)，重庆 400715
Author(s):
ZHOU Fang1; 2;  SUO Hua-yi1*
1. College of Food Science,Southwest University,Chongqing 400715, China; 2. National Demonstration Center for Experimental Food Science and Technology Education, Chongqing 400715, China
关键词:
羟自由基（·OH）; 亚硝酸根离子（NO2-）; 超氧阴离子（O2-）; 抗氧化; 异黄酮; 氨基酸态氮; 色差
Keywords:
hydroxyl radical(·OH); nitrite ion(NO2-); superoxide anion(O2-); anti-oxidation; isoflavones;  amino acid nitrogen; chromatic aberration
文献标志码:
A
摘要:
为明确豆豉中影响抗氧化作用的主要因素，通过测定永川毛霉型豆豉在发酵过程中样本羟自由基（·OH）、亚硝酸根离子（NO2-）和超氧阴离子（O2-）清除率的变化并与异黄酮及其不同构型含量、氨基酸态氮含量、色差值L*进行Person相关性分析。结果表明：在后发酵阶段·OH、NO2-、O2-的清除率急剧上升且在发酵终点时达到最大，蛋白质降解是引起豆豉抗氧化活性增加的主要因素。经person相关性分析，苷元型异黄酮含量和氨基酸态氮含量与·OH、NO2-、O2-的清除率均呈显著正相关关系（P<0.01），相关系数分别为0.702、 0.661 、0.704、0.929、0.843、0.901；糖苷型异黄酮含量和色差值L*与·OH、NO2-、O2-的清除率均呈显著负相关关系（P<0.01），相关系数分别为-0.835、-0.748、-0.801、-0.830、-0.829、-0.833。
Abstract:
In order to identify the key factors that affect the antioxidation of Douchi. We collected Yongchuan Douchi at different stages during traditional fermentation. The scavenging rates against hydroxyl radical, nitrite ions and superoxide anion free radical were investigated and Person correlation analysis was carried out with isoflavone and its different conformational contents, amino acid nitrogen and chromatic aberration. The results showed that the scavenging rates against ·OH, NO2-, and O2- rose sharply in the post-fermentation stage and reached the maximum at the end of fermentation.,and protein degradation is the main reason for antioxidation in Yongchuan Douchi. After Person correlation analysis, aglycon-type isoflavone content and amino acid nitrogen content were significantly positively correlated with the scavenging rates against ·OH, NO2-, and O2- (P<0.01),and correlation coefficients were 0.702, 0.661, 0.704, 0.929, 0.843, 0.901 ; glycoside isoflavone content and chromatic aberration were significantly negatively correlated with the scavenging rates against ·OH, NO2-, and O2- (P<0.01), and correlation coefficients were -0.835,-0.748,-0.801,-0.830,-0.829,-0.833

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更新日期/Last Update: 2019-02-11