对比分析徽州呈坎罗氏毛豆腐和普通毛豆腐的基本营养成分(pH、水分、灰分、蛋白质含量、可溶性总糖含量、Vc含量)差异及不同浸提温度与料液比对体外抗氧化功能活性的影响。实验结果显示,呈坎罗氏毛豆腐的蛋白质含量为20.830 g/L,可溶性总糖含量为0.784 g/100 g,Vc含量为1.038 mg/100 g,均高于普通毛豆腐,具较高的营养价值。统计学分析显示,不同浸提温度和料液比得到的浸提液,其总还原力、对超氧阴离子自由基、羟自由基、DPPH自由基、ABTS自由基的体外清除能力有显著差异。浸提温度100 ℃,料液比1∶5,浸提液的可溶性固形物含量最高,体外抗氧化活性最强。研究阐明了徽州呈坎罗氏毛豆腐作为抗氧化功能食品的可能性,并为其合理的加工方式提供了理论参考。
Nutritional components including pH value, moisture, ash, protein, total soluble sugar, Vc content of Chengkan Luo’s hairy tofu were analyzed, and the effects of different extraction temperature and solid-liquid ratio on antioxidant activity in vitro were studied. The results showed that Luo’s hairy tofu was rich in nutrients, with protein content 20.830 mg/mL, total soluble sugar 0.784 g/100 g and Vc content 1.038 mg/100 g, which were higher than those of common hairy tofu. Statistical analysis revealed that the total reducing power, scavenging ability of superoxide anion radicals, hydroxyl radicals, DPPH·,·OH and ABTS+· obtained at different conditions were significantly different. Moreover, the content of soluble components and the antioxidant activity were the highest under the conditions of extraction temperature 100℃ and solid-liquid ratio 1∶5. This study emphasizes the possibility of using Chengkan Luo’s hairy tofu as an antioxidant functional food, and provides a theoretical reference for its industrial processing.
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