加熱及儲存條件對黑豆及黑豆麴異黃酮素組成與抗氧化活性之影響

Effect of Heating and Storage Conditions on the Isoflavone Content and Antioxidant activity of Black Soybean and Black Soybean Koji

黃如悅(Ru-Yue Huang)

指導教授 ： 周正俊

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2007年)

https://doi.org/10.6342/NTU.2007.01732

摘要

本研究以Aspergillus awamori作為菌酛製備黑豆麴，探討黑豆及黑豆麴經不同溫度（40、60、80及100℃）加熱30分鐘，以及在不同包裝條件（乾燥劑+脫氧劑、乾燥劑、脫氧劑及不添加任何食品保存劑）與不同溫度（4℃及25℃）下儲存120天過程中總酚類化合物含量、總異黃酮素含量及異黃酮素組成及其甲醇萃取物抗氧化活性之變化，抗氧化活性之檢測項目包括DPPH自由基清除能力、亞鐵離子鳌合力、Trolox equivalent antioxidant capacity（TEAC）及還原力。
結果顯示， 在不同溫度加熱30分鐘後，黑豆之總異黃酮素含量並無顯著性（p>0.05）改變，而黑豆麴經100℃加熱30分鐘後，其總異黃酮素含量顯著性（p<0.05）下降。黑豆及黑豆麴之malonylglucoside、acetylglucoside及aglycone形式之異黃酮素含量隨加熱溫度增加而呈現減少之趨勢，當加熱溫度達100℃時，三者含量與控制組相較皆顯著性（p<0.05）下降，而β-glucoside 形式之異黃酮素含量則隨著加熱溫度之提高而增加，且於加熱溫度達100℃時，其含量呈顯著地（p<0.05）上升。
不論溫度與包裝條件，儲存過程中，黑豆及黑豆麴之總酚類化合物、異黃酮素含量與抗氧化活性皆隨儲存時間之增加而降低。在所測試之包裝條件中，以含乾燥劑及脫氧劑之處理組保有最高量之總酚、異黃酮素與抗氧化活性，不添加任何食品保存劑處理組之含量與活性最低。黑豆之異黃酮素及抗氧化活性於4℃下保有較高之含量及活性，黑豆麴之異黃酮素於4℃下含量較高，但其抗氧化活性則於25℃下較佳。

關鍵字

黑豆麴 ； 加熱處理 ； 儲存試驗 ； 異黃酮素 ； 抗氧化活性

並列摘要

In the present study, black soybean koji were first prepared with Aspergillus awamori. The change of total phenolics , isoflavone content and antioxidant activity of black soybean and black soybean koji after heating at various temperature（40,60,80,100℃）for 30 min and storage at 4℃ and 25℃ for 120 days under different packaging conditions（desiccant + deoxidant, desiccant, deoxidant , without desiccant and deoxidant）was investigated. The antioxidant activity examined included DPPH radical-scavenging effect, Fe2+-chelating effect, trolox equivalent antioxidant capacity（TEAC）and reducing power.
The results showed that the total isoflavone content of black soybean koji decreased significantly (p < 0.05), while not in black soybean after heating at 100℃ for 30 min. The content of malonylglucosides, actylglucosides , and aglycones of black soybean and black soybean koji decreased significantly (p < 0.05) after heating at 100℃ for 30 min. On the contrary, a significant increase (p < 0.05) in the content of β-glucosides isoflavone was noted after heating.
The content of total phenolic compound and isoflavone as well as antioxidant activity of black soybean and black soybean koji decreased during storage, regardless of storage temperatures and packaging conditions. Among the various packaging conditions examined, black soybean or black soybean koji held with desiccant and deoxidant showed the highest retention of total phenolic compound, isoflavone and antioxidant activity. While the retention was the poorest with samples held without desiccant and deoxidant. A higher retention of antioxidant activity and isoflavone content was noted in black soybean held at 4℃ than at 25℃. On the other hand, black soybean koji held at 25℃ showed a lower isoflavone content and a higher antioxidant activity compared with that held at 4℃.

並列關鍵字

black soybean koji ； heating ； storage ； isoflavone ； antioxidant activity

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