摘要 本研究利用Monascus pilosus BCRC 31526在不同溫度下(25℃, 30℃, 35℃)下進行黑豆之固態發酵,進而探討所製備黑豆麴之機能性成分 (異黃酮、皂素及植酸) 及抗氧化能力 [亞鐵離子螯合力、還原力及 Trolox equivalent antioxidant capacity (TEAC)] 。此外並測試黑豆麴中 β-葡萄糖苷酶 (β-glucosidase)、植酸酶 (phytase) 活性及葡萄糖胺含量。結果顯示,在30℃下所製備之黑豆麴中,其aglycones 形式異黃酮含量、菌絲之增殖及抗氧化能力最高。在發酵過程中β-glucosidase 活性隨發酵時間延長而增加。異黃酮中β-glucosides、 acetylglucosides 及 malonylglucosides則減少,其含量比起未發酵黑豆中之含量分別下降為原來95.24%、 97.82% 及 81.37%。Aglycones含量在發酵第六天時上升395.76% 達到最高。且皂素含量隨著發酵時間延長而下降。植酸含量與phytase活性在發酵過程中,並未有明顯地變化。此外所測試之抗氧化活性亦隨著發酵時間之延長而增加。
Abstract In this study, black soybeans were fermented with Monascus pilosus BCRC 31526 at various temperatures (25, 30 and 35 ℃) for 3 days. It was found that fermentation, regardless of fermentation temperature, increased the contents of aglycones while reduced the contents of β-glucosides, acetylglucosides, and malonylglucosides isoflavone in black soybeans. The soybeans fermented at 30 ℃ showed the highest aglycone content and mycelial propagation. Fermentation was also noted to enhanced the antioxidant activities [Fe2+-chelating effect, reducing power and trolox equivalent antioxidant capacity (TEAC) ] exerted by the methanol extract of black soybeans with that obtained from the 30 ℃-fermented black soybeans exhibited the highest activity. Additionally, a reduced content of saponin was noted in the extract of fermented black soybeans compared to that of the un-fermented black soybeans. While phytate content in the methanol extract of black soybeans did not change significantly (P<0.05) during fermentation.