摘要
为研究蔗糖诱导处理对发芽黑豆富集多酚的作用,以黑大豆为原料,在单因素试验的基础上以浸泡时间、发芽温度、发芽时间、蔗糖浓度为处理因素,以多酚含量为响应值,采用Design-Expert 13软件对发芽黑豆富集多酚工艺进行优化,并探究蔗糖处理对发芽黑豆多酚抗氧化活性的影响。结果表明:蔗糖诱导发芽黑豆富集多酚的最佳工艺参数为浸泡时间8.9 h、发芽温度25℃、发芽时间4.2 d、蔗糖浓度0.32%,该条件下发芽黑豆多酚的含量为3.44±0.02 mg GAE·g-1 DW;此外,经蔗糖处理后的发芽黑豆多酚抗氧化活性显著升高,表明蔗糖诱导发芽黑豆可以提高其多酚含量和抗氧化活性。综上,试验结果可为发芽黑豆多酚的开发利用提供数据支撑。
To investigate the effect of sucrose-induced treatment on the enrichment of polyphenols in germinated black beans,black soybeans were used as the raw materials.Based on single-factor experiments,soaking time,germination temperature,germination time,and sucrose concentration were selected as treatment factors,with polyphenol content as the response value.The Design-Expert 13 software was used to optimize the process for polyphenol enrichment in germinated black beans,and the effect of sucrose treatment on the antioxidant activity of polyphenol in germinated black beans was explored.The results indicated that the optimal process parameters for sucrose-induced polyphenol enrichment in germinated black beans were as follows:soaking time of 8.90 h,germination temperature of 25.00℃,germination time of 4.20 d,and sucrose concentration of 0.32%.Under these conditions,the polyphenol content in germinated black beans was 3.44±0.02 mg GAE·g-1 DW.additionally,it was found that the antioxidant activity of polyphenols in germinated black beans treated with sucrose significantly increased.These findings indicated that sucrose-induced germination of black beans could enhance their polyphenol content and antioxidant activity.The experimental results provided data support for the development and utilization of polyphenols in germinated black beans.
作者
邰振甲
王欣卉
宋雪健
张东杰
李志江
Tai Zhenjia;Wang Xinhui;Song Xuejian;Zhang Dongjie;Li Zhijiang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)
出处
《黑龙江八一农垦大学学报》
2025年第6期62-69,共8页
journal of heilongjiang bayi agricultural university
基金
国家重点研发计划项目子任务(2023YFD1202705-6)
黑龙江省杂粮生产与加工优势特色学科项目(2022-78)
黑龙江八一农垦大学研究生创新科研项目(YJSCX2023-ZX20)。
关键词
蔗糖诱导
黑大豆
多酚
抗氧化
sucrose induction
black soybean
polyphenols
antioxidant
