摘要
为了研究新鲜小根蒜经发酵后,其挥发性物质变化情况及有机硫化物抗氧化活性变化。采用GC-MS方法检测了新鲜小根蒜及其发酵产品中的挥发性物质,并对比了分离纯化后的主要挥发性物质—有机硫化物组分抗氧化活性。结果显示,共检测到了39种挥发性物质,主要由醛、醇、酯、酸及有机硫化物组成,其中新鲜小根蒜含有27种,发酵小根蒜中仅含有23种。小根蒜发酵后挥发性物质消失了16种,主要有1,3-二噻烷、丙醛、丙烯基甲基硫醚、戊醛、己醛、二甲基四硫醚、甲基丙烯基二硫醚等;新增12种,主要有乙酸、2-丁醇、1,2-丙二醛等;10种挥发性物质减少,主要有甲醇、二甲基三硫醚、二甲基二硫醚等硫醚类物质。将新鲜小根蒜及其发酵产品中的有机硫化物进行分离纯化并对纯化后的各组分进行了DPPH自由基清除能力、Fe2+螯合能力、·OH清除能力、总还原能力4个方面的抗氧化活性研究,发现新鲜小根蒜分离纯化液的第2个组分,其·OH清除能力及总还原能力较强。而发酵小根蒜分离纯化液的第1个组分,其DPPH自由基清除能力和总还原能力较强。
To study the changes of volatile compounds and antioxidant activity of organic sulfides in Allium macrostemon Bunge after fermentation.The volatile compounds in Allium macrostemon Bunge and its fermented products were detected by GC-MS,and the antioxidant activities of the main volatile compounds-organic sulfides after separation and purification were compared.The results showed that a total of 39 volatile compounds were detected,which were mainly composed of aldehydes,alcohols,esters,acids and organic sulfides,of which 27 kinds were found in fresh Allium macrostemon Bunge and only 23 kinds in fermented products.After fermentation,16 kinds of volatile compounds disappeared,including 1-dithiane,propionaldehyde,propenyl methyl sulfide,pentaldehyde,hexanal,dimethyl tetrasulfide,methacryl disulfide,etc..12 kinds were added,mainly acetic acid,2-butanol,1-malondialdehyde,etc..10 kinds of volatile substances decreased,mainly methanol,dimethyl trisulfide,dimethyl disulfide and other sulfides.The organic sulfides in Allium macrostemon Bunge and its fermented products were isolated and purified,and the antioxidant activities of the purified components were studied in four aspects:DPPH free radical scavenging ability,Fe2+chelating ability,·OH scavenging ability and total reducing ability.It was found that the·OH scavenging ability and total reduction ability of the second component of fresh small root garlic separation and purification liquid were strong.However,the DPPH free radical scavenging ability and total reduction ability of the first component of the isolated and purified liquid of fermented small root garlic were stronger.
作者
彭颖
黄晴
李珂
PENG Ying;HUANG Qing;LI Ke(Changsha Commerce and Tourism College,Changsha 410116,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《食品工业科技》
CAS
北大核心
2020年第22期43-49,56,共8页
Science and Technology of Food Industry
基金
川菜发展研究中心项目(CC18Z19)
2019年湖南省教育厅科学研究项目(19C0121)。
关键词
小根蒜
发酵
挥发性物质
有机硫化物
抗氧化活性
Allium macrostemon Bunge
fermentation
volatile compounds
organic sulfides
antioxidant activity
