以10种商业郫县豆瓣为研究对象,评价了各样品的主要营养成分、总多酚、总黄酮含量以及抗氧化活性的差异。结果表明,10种豆瓣酱的营养、功能成分及抗氧化活性有显著差异,其中,总多酚含量最高值为5.385 mg没食子酸当量/g,约为最低值的2.4倍;总黄酮最高值为2.298 mg芦丁当量/g,约为最低值的3.5倍。抗氧化活性中DPPH自由基清除能力ICDPPH50最小值为7.662 mg/mL,亚铁离子还原能力最大值为45.967 μmol VC/g。相关性分析表明,豆瓣样品中的总黄酮、总多酚含量与DPPH自由基清除能力,亚铁离子还原能力之间呈显著正相关(r=0.714~0.867),表明多酚、黄酮类物质可能是豆瓣酱中主要的抗氧化物质。该研究为今后郫县豆瓣酱加工工艺改进,相关功能食品开发等提供科学依据。
The nutrition components, polyphenol and antioxidative activity of 10 commercial Pixian bean pastes were studied and compared. Results showed that a significant difference in nutrition composition and antioxidant activity. The highest total polyphenol content (5.385 mg GAE/g) was about 2.4 times than the lowest and the total flavonoid content (2.298 mg RE/g) was 3.5 times difference between the highest and the lowest. The minimum DPPH free radical scavenging activity ICDPPH50 was 7.662 mg/mL and ferric reducing-antioxidant power was 45.967 μmol VC/g. The total flavonoid and polyphenol in bean paste demonstrated positive correlations with DPPH free radical scavenging ability and ferric reducing-antioxidant power. Polyphenol and flavonoid may be the main antioxidant substances in bean paste. This study provides theoretical support for improvement of Pixian bean paste as well as other functional foods development in the future.
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