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郭颖,江帆,乔丽华,王华,梁鸡保,杜双奎.焙炒对小粒黑大豆及其种皮抗氧化活性的影响[J].中国粮油学报,2019,34(6):18-23

焙炒对小粒黑大豆及其种皮抗氧化活性的影响

Effect of Roasting on Antioxidant Property of Small Soybean and Seed Coat

投稿时间：2018-08-21 修订日期：2019-01-04

DOI：

英文关键词:small black soybean, black soybean coat,roasting, antioxidant properties

基金项目:

作者	单位	邮编
郭颖	西北农林科技大学食品科学与工程学院	712100
江帆	西北农林科技大学食品科学与工程学院
乔丽华	西北农林科技大学食品科学与工程学院
王华	渭南市食品执法监察支队
梁鸡保	神木市农业技术推广中心
杜双奎^*	西北农林科技大学食品科学与工程学院	712100

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中文摘要:

小粒黑大豆含有酚酸、异黄酮、花色苷等丰富的抗氧化活性成分，是天然的抗氧化剂来源，而这些成分在加工过程中会受温度和时间的影响而发生变化。本研究以小粒黑大豆、黑豆皮为试验材料，研究焙炒对其总酚、总黄酮、自由基清除能力和生物活性的影响。结果表明，焙炒后的小粒黑大豆的总酚、总黄酮、花色苷含量以及总抗氧化能力显著降低，SOD、POD及胰蛋白酶抑制剂失活。与210℃、50 min的焙炒条件相比，在150℃下焙炒80 min，小粒黑大豆的总酚、总黄酮、花色苷及总抗氧化能力有较高保留，ABTS?+清除率、?OH清除率、多糖含量显著高于原样。焙炒后黑豆皮的总酚、总黄酮、花色苷含量以及总抗氧化能力显著降低。相比150℃焙炒25 min，在110℃下焙炒35 min，黑豆皮的总酚、总黄酮和花色苷均有较高保留，其总抗氧化能力、ABTS?+清除率、?OH清除率和DPPH?清除率均高于未处理黑豆皮。

英文摘要:

Small black soybeans contain many phytochemicals, isoflavones and anthocyanins, which are the natural antioxidants; however, these substances are easily affected by different thermal processing conditions. Small black soybeans and black soybean coats were used as experimental materials in this study. The effect of roasting on the content of total phenolic and anthocyanin, the antioxidant and biologically activity of small black soybean and coat was investigated. The results indicated that the total phenolic, anthocyanin, flavonoid content and FRAP values of small black soybeans were significantly decreased after roasting, and SOD, POD and rypsin inhibitor activity were inactivated. Compared with roasting 50 min at 210℃, small black soybeans exhibited relatively higher content of total phenolic, anthocyanin, flavonoid and FRAP values after roasting 80 min at 150℃. The ABTS?+, ?OH scavenging activity and polysaccharide content of small black soybeans were higher than that of raw soybeans. The total phenolic, anthocyanin, flavonoid content and FRAP values of small black soybean coats were significantly decreased after roasting. By roasting 35 min at 110℃, small black soybean coats showed the highest content of total phenolic, anthocyanin and flavonoid than roasting 25 min at 150℃. Its FRAP values, DPPH? and ?OH scavenging activity were significantly higher than that of untreated coats.

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