CAJ | 학술논문

为了研究醋浸渍对不同蚕豆样品抗氧化能力和抗营养因子的影响,本研究以鲜蚕豆、热处理鲜蚕豆、干蚕豆和热处理干蚕豆为研究对象,考察醋浸渍过程中蚕豆样品中维生素C、总酚、总黄酮和植酸含量及1,1-二苯基-2-三硝基苯肼( DPPH)自由基清除率和总抗氧能力的变化。结果显示：经过醋浸渍,4种蚕豆样品中维生素C和植酸含量均降低,鲜蚕豆和热处理鲜蚕豆维生素C含量均高于干蚕豆和热处理干蚕豆,而植酸含量与之相反；鲜蚕豆和热处理鲜蚕豆总酚含量和总抗氧化能力均增加,而干蚕豆和热处理干蚕豆的总酚含量降低。醋浸渍1 d,蚕豆样品DPPH自由基清除率达到90%以上,继续醋浸渍对DPPH自由基清除率的影响不显著。表明鲜蚕豆是加工醋豆产品的理想原料。
위료연구작침지대불동잠두양품항양화능력화항영양인자적영향,본연구이선잠두、열처리선잠두、간잠두화열처리간잠두위연구대상,고찰작침지과정중잠두양품중유생소C、총분、총황동화식산함량급1,1-이분기-2-삼초기분정( DPPH)자유기청제솔화총항양능력적변화。결과현시：경과작침지,4충잠두양품중유생소C화식산함량균강저,선잠두화열처리선잠두유생소C함량균고우간잠두화열처리간잠두,이식산함량여지상반；선잠두화열처리선잠두총분함량화총항양화능력균증가,이간잠두화열처리간잠두적총분함량강저。작침지1 d,잠두양품DPPH자유기청제솔체도90%이상,계속작침지대DPPH자유기청제솔적영향불현저。표명선잠두시가공작두산품적이상원료。
To study the effect of vinegar pickling treatment on antioxidant activity and antinutrients of faba beans, the contents of vitamin C, total phenolic, total flavonoid and phytic acid contents, DPPH radical scavenging activities and total antioxidant activities of four kinds of bean samples including fresh faba beans, heated fresh faba beans, faba beans seeds and heated faba beans seeds, pickled in vinegar were measured. The contents of vitamin C and phytic acid contents of all faba bean samples pickled in vinegar decreased, and vitamin C content of fresh faba beans and heated fresh faba beans were higher than the other two samples. Phytic acid content performed the opposite. Fresh faba bean and heated fresh faba bean pickled in vinegar showed increases in the contents of total phenolic contents and total antioxidant activities which declined in bean seed and heated bean seed. The DPPH radical scavenging activities of all bean samples reached 90% after 1-d vinegar pickling. After that, vinegar did not affect radical scavenging. Therefore, fresh beans were ideal materials for vinegar bean processing.