为明确不同类型豆豉抗氧化活性的差异以及影响因素,测定了细菌型、曲霉型和毛霉型豆豉的羟基自由基(·OH)清除率、总抗氧化能力以评价其抗氧化能力;通过测定pH、蛋白含量、水解度、多酚含量及大豆异黄酮含量,分析了不同类型豆豉抗氧化活性差异的原因。结果表明,霉型黄姚豆豉的总抗氧化能力最强,为(0.6±0.01) mmol/L,曲霉型稻香元豆豉的·OH清除率最强,为(65.3±0.62)%,而细菌型滨梨纳豆的抗氧化能力最弱,分别为(0.1±0.04)mmol/L、(5.4±0.04)%。同时霉型豆豉总多酚含量及苷元型异黄酮含量明显高于细菌型,其中分别以毛霉型杨晋记豆豉(71.9±0.91)g/100 g和黄姚豆豉(2 925.4±12.32)mg/kg最高。通过相关性分析发现,多酚和苷元型异黄酮含量分别与·OH清除率及总抗氧化能力显著相关(P<0.05)。
The antioxidant activity of Douchi, a traditional fermented soybean, was evaluated by measuring the hydroxide free radical-scavenging rate(·OH)and total antioxidant capacity. And the differences in antioxidant activity were investigated by analyzing the pH, degree of hydrolysis, content of polyphenol, protein and soybean isoflavone. Results showed that significant differences in antioxidant activity of different commercial Douchi was observed. Mucor-type Huangyao Douchi exhibited the strongest total antioxidant capacity of (0.6±0.01) mmol/L while the bacterial-type Binli natto showed the weakest. Mucor-type Daoxiangyuan Douchi exhibited the highest ·OH scavenging activity (65.3±0.62) %. Similarly, the contents of total polyphenols and aglycogenic isoflavones in Aspergillus-type and Mucor-type Douchi were significantly higher than those in bacterial-type natto. Particularly, the Mucor-type Yangjinji and Huangyao Douchi contained the highest level of polyphenols (71.9±0.91) mg/100 g and aglycogenic isoflavones (2 925.4±12.32) mg/kg, respectively. The correlational analysis indicated that the polyphenol and aglycone isoflavone content were significantly (P<0.05) related to the ·OH scavenging activity and total antioxidant. And the pH value also could affect the antioxidant capacity of Douchi.
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