4种市售黑蒜主要成分分析和pH对抗氧化活性的影响
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摘要
对4种市售黑蒜主要成分进行测定分析,并采用DPPH法、羟基自由基法和铁还原能力法,分析其水溶性提取物的抗氧化活性随pH值变化情况。结果表明,4种市售黑蒜的主要成分存在显著差异,水分、蛋白质、还原糖、总酸、总酚、黄酮和硒含量的最高值较最低值分别高1.4、2.2、1.7、1.9、1.7、1.7、4.1倍,4种黑蒜的糖酸比在8~12范围内。黑蒜提取物抗氧化活性随pH值的升高而下降,在pH7以下抗氧化活性随pH值的升高下降程度较慢,在pH7以上的环境下抗氧化活性下降很快。所以,黑蒜或其再加工时应保持酸性条件,以发挥其抗氧化活性作用。
Main components of four kinds of commercial black garlic were determined and analyzed. Using the DPPH method, hydroxyl radicals and iron reduction method, the antioxidant activity of water-soluble extracts changes with the pH value were analyzed. The result showed that there were big difference in main components of different commercial black garlic. The highest value of moisture, protein, sugar, acid, total phenols, flavonoids and selenium content were 1.4, 2.2, 1.7, 1.9 and 1.7, 1.7, 4.1 times higher than the minimum value. Sugar-acid ratio ranged between 8 and 12. Antioxidant activity of black garlic extracts increased as pH values decreased, which decreased slowly as pH increased when pH was below 7, and it decreased quickly when pH was over 7. So, black garlic and its processing should be kept in an acid conditions to fulfil its antioxidant role.
Main components of four kinds of commercial black garlic were determined and analyzed. Using the DPPH method, hydroxyl radicals and iron reduction method, the antioxidant activity of water-soluble extracts changes with the pH value were analyzed. The result showed that there were big difference in main components of different commercial black garlic. The highest value of moisture, protein, sugar, acid, total phenols, flavonoids and selenium content were 1.4, 2.2, 1.7, 1.9 and 1.7, 1.7, 4.1 times higher than the minimum value. Sugar-acid ratio ranged between 8 and 12. Antioxidant activity of black garlic extracts increased as pH values decreased, which decreased slowly as pH increased when pH was below 7, and it decreased quickly when pH was over 7. So, black garlic and its processing should be kept in an acid conditions to fulfil its antioxidant role.
引文
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[9]王卫东,王滢,王超,等.美拉德反应对大蒜营养成分和抗氧化性的影响[J].食品科技,2013,38(4):42-44.
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[18]卢福芝,李启虔,钱丰,等.黑蒜发酵过程中还原糖和可溶性糖含量变化的研究[J].食品科技,2014,39(12):91-93.
[19]刘子明,李国华.温度对黑蒜主要理化性质及抗氧化作用的影响[J].食品研究与开发,2016,37(9):34-37.
[20]卢福芝,何海燕,李启虔,等.黑蒜发酵过程中总酚含量变化及提取工艺的研究[J].食品科技,2016,41(2):250-254.
[21]GB 28050-2011,食品安全国家标准预包装食品营养标签通则[S].
[22]THI N D,HWANG E S.Effects of drying methods on contents of bioactive compounds and antioxdent activities of black chokeberries(Aronia melanocarpa)[J].Food Science&Biotechnology,2016,25(1):55-61.
[23]周佳,阮征,江波,等.蔬菜抗氧化能力及与酚酸和总黄酮相关性研究[J].食品与机械,2012,28(3):139-143.
[24]吐尔逊江·买买提明.硒与人体健康的研究进展[J].国外医学(医学地理分册),2013,34(4):222-224.
[25]栾德仕,王玉洁,王萍.p H、温度对笃斯越橘花色苷粗提物抗氧化活性的影响[J].食品工业科技,2013,34(8):142-146.
[26]郑影,栾德仕,郑洪亮,等.高温和p H对笃斯越橘花色苷抗氧化活性的影响[J].食品工业科技,2014,35(7):104-107.
[2]雷逢超,郝果,朱黎,等.黑蒜的营养价值及保健作用的研究进展[J].食品工业科技,2012,33(13):429-432.
[3]Bae S E,Cho S Y,Won Y D,et al.A comparative study of the different analytical methods for analysis of S-allylcysteine in black garlic by HPLC[J].LWD-Food Science and Technology,2012,46:532-535.
[4]钟成,徐国娟,吴晓英,等.保压时间对黑蒜部分营养成分和抗氧化作用的影响[J].现代食品科技,2014,30(3):49-52.
[5]王海粟,吴昊,杨绍兰,等.不同工艺黑蒜的品质比较分析[J].现代食品科技,2014,30(7):230-236.
[6]王瑜,张继珑,景浩.不同品种和加工工艺制得黑蒜的成分分析[J].食品安全质量检测学报,2016,7(8):3085-3091.
[7]吴清梅,潘思轶,徐晓云.不同加工工艺对黑蒜产品品质的影响[J].现代食品科技,2015,31(2):184-189.
[8]Kim J H,Nam S H,Rico C W,et al.A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts[J].International Journal of Food Science&Technology,2012,47(6):1176-1182.
[9]王卫东,王滢,王超,等.美拉德反应对大蒜营养成分和抗氧化性的影响[J].食品科技,2013,38(4):42-44.
[10]SATO E,KOHNO M,HAMANO H,et al.Increased anti-oxidative potency of garlic by spontaneous short-term fermentation[J].Plant Foods for Human Nutrition,2007,61(4):157-160.
[11]余祥英,胡军,曾世通,等.p H对模型体系Maillard反应产物抗氧化性的影响[J].食品工业科技,2012,33(15):112-115.
[12]刘成荣.p H对桑黄TH021菌株液体发酵抗氧化能力的影响[J].西北农林科技大学学报(自然科学版),2016,44(9):214-220.
[13]童馨苇,韩辉,王丽,等.花青素类物质对p H响应的紫外光谱学和理论研究[J].化学研究与应用,2017,29(3):401-406.
[14]安东.黑蒜加工工艺的研究[D].泰安:山东农业大学,2011.
[15]Kim S H,Jung E Y,Kang D H,et al.Physical stability,antioxidative properties,and photoprotective effects of a functionalized formulation containing black garlic extract[J].Journal of Photochemistry&Photobiology B Biology,2012,117(48):104-110.
[16]高海宁,李彩霞,张勇,等.“黑美人”土豆色素体外抗氧化性研究[J].天然产物研究与开发,2012,24(2):224-228.
[17]赵萍,王雅,张轶,等.葵花籽粕乙醇提取物的抗氧化性的研究[J].食品科学,2007,28(10):219-222.
[18]卢福芝,李启虔,钱丰,等.黑蒜发酵过程中还原糖和可溶性糖含量变化的研究[J].食品科技,2014,39(12):91-93.
[19]刘子明,李国华.温度对黑蒜主要理化性质及抗氧化作用的影响[J].食品研究与开发,2016,37(9):34-37.
[20]卢福芝,何海燕,李启虔,等.黑蒜发酵过程中总酚含量变化及提取工艺的研究[J].食品科技,2016,41(2):250-254.
[21]GB 28050-2011,食品安全国家标准预包装食品营养标签通则[S].
[22]THI N D,HWANG E S.Effects of drying methods on contents of bioactive compounds and antioxdent activities of black chokeberries(Aronia melanocarpa)[J].Food Science&Biotechnology,2016,25(1):55-61.
[23]周佳,阮征,江波,等.蔬菜抗氧化能力及与酚酸和总黄酮相关性研究[J].食品与机械,2012,28(3):139-143.
[24]吐尔逊江·买买提明.硒与人体健康的研究进展[J].国外医学(医学地理分册),2013,34(4):222-224.
[25]栾德仕,王玉洁,王萍.p H、温度对笃斯越橘花色苷粗提物抗氧化活性的影响[J].食品工业科技,2013,34(8):142-146.
[26]郑影,栾德仕,郑洪亮,等.高温和p H对笃斯越橘花色苷抗氧化活性的影响[J].食品工业科技,2014,35(7):104-107.