以台灣式製程製備豆腐乳時異黃酮素組成及抗氧化活性之變化

Isoflavone content and antioxidative activity of sufu prepared with Taiwanese manufacture process

黃詠欣(Yung-Hsin 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(2008年)

https://doi.org/10.6342/NTU.2008.00365

摘要

有別於中式豆腐乳之製程，台灣式豆腐乳之釀造乃先同時進行鹽滷豆干與利用Aspergillus oryzae為菌酛進行米豆麴醪之製備，再將鹽滷過之豆干與米豆麴醪混合進行發酵。本研究根據台灣式豆腐乳之製程在37℃下發酵製備台式豆腐乳，進而探討發酵期間異黃酮素異構物含量及其抗氧化活性（DPPH自由基清除能力、亞鐵離子螯合能力及還原能力）之變化。
結果顯示，經16天發酵完成後之豆腐乳中，其總異黃酮素含量顯著下降 (p＜0.05)。其中aglycones形式異黃酮素含量隨發酵天數增加有明顯增加之趨勢，並伴隨β-glucoside及malonylglucoside形式異黃酮素含量之下降。發酵期間，豆腐乳塊中β-glucosidase活性亦隨發酵天數增加而有提升之趨勢。
發酵後之豆腐乳所呈現對DPPH自由基之清除能力、亞鐵離子螯合能力及還原能力皆顯著高於發酵前之鹽漬豆腐。此外，這些活性隨著發酵時間之延長而上升。

關鍵字

豆腐乳 ； 異黃酮素 ； β-glucosidase ； 抗氧化活性 ； 發酵

並列摘要

In the present study, sufu was fermented at 37oC with Taiwanese manufacture process. Changes of isoflavone content, distribution profiles and β-glucosidase activity were investigated during fermentation. The antioxidative activity, including DPPH radical-scavenging effect, Fe2+-chelating ability, and reducing power were also examined.
The results revealed that the fermentation caused the significant decrease (p < 0.05) of total isoflavone content. A marked increase in the content of aglycone (diadzein, glycitein and genistein), and the significant reduction in the content of malonylglucoside and β-glucoside isoflavone, compared with non-fermented salted tofu were also observed. Activity of β-glucosidase detected in sufu was significantly higher (p < 0.05) than that noted in the non-fermented salted tofu.
Results also showed that the DPPH free radical-scavenging activity, Fe2+-chelating ability and reducing power of tofu were enhanced after fermentation.

並列關鍵字

sufu ； isioflavone ； antioxidative activity ； β-glucosidase ； fermentation

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