酿醋工艺转化野葛根成分的营养学评价
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摘要
野葛(Pueraria lobata(Willd) Ohwi)属豆科葛属(Pueraria DC)多年生藤本植物,1998年我国卫生部将其正式列入“既是食品又是药品”的名录中。野葛根含有多种酚类化合物和营养成分,譬如黄酮类化合物、淀粉、纤维、蛋白质和矿物质等,具有很好的食用和药用价值。我国野葛根资源丰富,但是仅小部分被用来提取黄酮类化合物、加工淀粉和制作中药,并且三种利用途径相互分离,存在资源严重浪费的现象,酿醋工艺可以充分利用野葛根的所有成分,是使野葛根通过加工转化增值的有效途径。本研究利用酿醋工艺对野葛根中的营养成分进行生物转化,并对转化效果进行营养学评价,具有一定的现实意义。
目的
通过酿醋工艺使野葛根成分充分利用,并对转化效果进行营养学评价,为野葛根资源的合理转化提供科学依据。
方法
1.以野葛根替代部分小米采用固态发酵法酿醋,原料配比分别为：葛根醋1,小米：野葛根(1：1)；葛根醋2,小米：野葛根(3：1)；小米醋,小米：野葛根(1：0)。
2.凯式定氮法测定三种醋中蛋白质的含量。
3.火焰原子吸收分光光度法测定三种醋中铜、锌、铁、钙和镁的含量,荧光法测定三种醋中硒的含量。
4.比色法测定三种醋中总酚和总黄酮的含量。
5.高效液相色谱法测定野葛根、葛根醋中的葛根素含量。
6.比色法测定三种醋对·OH,O2-·和DPPH·的清除率,以IC50为评判依据。结果
1.三种醋中蛋白质含量在2.69%-2.91%之间,差异无统计学意义(P>0.05)。
2.葛根醋中钙、硒含量高于小米醋,差异有统计学意义(P<0.05)；葛根醋中铜、铁、锌和镁含量低于小米醋,差异有统计学意义(P<0.05)。
3.三种醋中总酚和总黄酮含量差异有统计学意义(P<0.05)；LSD-t法两两比较显示葛根醋1>葛根醋2>小米醋(P<0.05)。
4.葛根醋1、葛根醋2和野葛根中葛根素含量分别为36.54 mg/L、12.61 mg/L和2.09%。
5.葛根醋1和葛根醋2中葛根素的转化率分别为1.39%和1.07%。
6.葛根醋1、葛根醋2、小米醋对·OH的半数清除浓度分别为13.54 mg／L、14.84 mg/L和19.32 mg／L,对O2-·的半数清除浓度分别为17.03 mg/L、20.03mg/L和24.03 mg／L,对DPPH·的半数清除浓度分别为26.95 mg/L,33.90 mg/L和36.78 mg／L。
结论
1.随着酿醋原料中野葛根比例的增加,醋中钙、硒、葛根素、总酚和总黄酮的含量呈上升趋势,酿醋工艺能够对葛根成分进行有效的生物转化,可以作为野葛根成分转化的一种加工模式。
2.随着酿醋原料中野葛根比例的增加,醋对·OH,O2-·和DPPH·的清除率均呈上升趋势,所以葛根醋有很好的抗氧化价值。
Pueraria lobata (Willd) Ohwi is a perennial leguminous vine of the genus Pueraria DC. It was formally listed in the "food and drug" items by Chinese Ministry of Health in 1998. Pueraria lobata (Willd) Ohwi contains many kinds of phenol components and nutrients such as isoflavone, starch, dietary fiber, protein and minerals, which implies its great value in developing nutritional supplement. Pueraria is widely planted in China, but their utilization is very limited. Currently, extraction of isoflavones, starch and producing traditional Chinese medicine are the major ways to utilize it. However, the three ways were indenpent,and the utilization of pueraria was not efficient. The vinegar brewing technology is an effective way to use all components and increase the value of pueraria. In this study, we used vinegar brewing technique to make the major components of pueraria being biologically transformed. The effectiveness of this biological transformation was evaluated.
Objective
To make full use of pueraria by the technology of brewing vinegar, evaluate the nutrition value of pueraria vinegar, and to offer scientific basis for the rational conversion of pueraria.
Methods
1. The solid-state fermentation method was used to brewe pueraria vinegar and part of foxtail millet was replaced by pueraria. The raw materials proportion (foxtail millet: pueraria) in three kinds of pueraria vinegar were 1:1,3:1 and 1:0 respectively.
2. The Kieldahl method was used to determine the content of protein in the three vinegar products.
3. Flame atomic absorption spectrophotometry was used to determine the contents of copper, zinc, iron, calcium and magnesium in the vinegar products, the content of selenium in the vinegar products were measured by fluorescence method.
4. The colorimetry method was used to determine contents of polyphenols and flavonoids in the vinegar products.
5. Contents of puerarin in pueraria and pueraria vinegar were measured by high performance liquid chromatography.
6. The clearance rates of the three kinds of vinegar to·OH, O2-·and DPPH·were measured by colorimetry.IC50 was used to evaluate.
Results
1. The contents of protein in the three kinds of vinegar were between 2.69%～2.91%, there were no significant differences in the three kinds of vinegar (P>0.05).
2. There were significant differences in calcium and selenium content in pueraria vinegar and foxtail millet vinegar, and pueraria vinegar's were higher than that of the foxtail millet vinegar (P< 0.05). The contents of copper, zinc, iron and magnesium of rice vinegar were higher than that of the pueraria vinegar, and the differences were significant(P< 0.05).
3. There were significant differences in the contents of polyphenols and flavonoids in the three kinds of vinegar (P< 0.05). The result of LSD-t analysis was pueraria vinegar 1>pueraria vinegar 2>foxtail millet vinegar(P< 0.05).
4. The contents of puerarin in pueraria vinegar 1, in pueraria vinegar 2 and in pueraria were 36.54 mg/L,12.61 mg/L and 2.09% respectively.
5. The transformation efficiencies of puerarin in pueraria vinegar 1 and in pueraria vinegar 2 were 1.39% and 1.07% respectively.
6. The IC50 of·OH in pueraria vinegar 1, pueraria vinegar 2 and foxtail millet vinegar were 13.54 mg/L,14.84 mg/L and 19.32 mg/L respectively, the IC50 of O2-·in pueraria vinegar 1, pueraria vinegar 2 and foxtail millet vinegar were 17.03 mg/L, 20.03mg/L and 24.03 mg/L respectively, the IC50 of DPPH·in pueraria vinegar 1, pueraria vinegar 2 and foxtail millet vinegar were 26.95 mg/L,33.90 mg/L and 36.78 mg/L respectively.
Conclusions
1. With the increasing proportion of pueraria in raw material, the contents of calcium, selenium, puerarin, polyphenols and flavonoids were increased accordingly. The vinegar brewing procesing can implement the biological transformation of pueraria effectively.
2. The nutrition value of pueraria vinegar was higher than that of foxtail millet vinegar, with the increasing proportion of pueraria in raw material, the clearance rate of the vinegar to·OH, O2-·and DPPH·was up-regulated.
目的
通过酿醋工艺使野葛根成分充分利用,并对转化效果进行营养学评价,为野葛根资源的合理转化提供科学依据。
方法
1.以野葛根替代部分小米采用固态发酵法酿醋,原料配比分别为：葛根醋1,小米：野葛根(1：1)；葛根醋2,小米：野葛根(3：1)；小米醋,小米：野葛根(1：0)。
2.凯式定氮法测定三种醋中蛋白质的含量。
3.火焰原子吸收分光光度法测定三种醋中铜、锌、铁、钙和镁的含量,荧光法测定三种醋中硒的含量。
4.比色法测定三种醋中总酚和总黄酮的含量。
5.高效液相色谱法测定野葛根、葛根醋中的葛根素含量。
6.比色法测定三种醋对·OH,O2-·和DPPH·的清除率,以IC50为评判依据。结果
1.三种醋中蛋白质含量在2.69%-2.91%之间,差异无统计学意义(P>0.05)。
2.葛根醋中钙、硒含量高于小米醋,差异有统计学意义(P<0.05)；葛根醋中铜、铁、锌和镁含量低于小米醋,差异有统计学意义(P<0.05)。
3.三种醋中总酚和总黄酮含量差异有统计学意义(P<0.05)；LSD-t法两两比较显示葛根醋1>葛根醋2>小米醋(P<0.05)。
4.葛根醋1、葛根醋2和野葛根中葛根素含量分别为36.54 mg/L、12.61 mg/L和2.09%。
5.葛根醋1和葛根醋2中葛根素的转化率分别为1.39%和1.07%。
6.葛根醋1、葛根醋2、小米醋对·OH的半数清除浓度分别为13.54 mg／L、14.84 mg/L和19.32 mg／L,对O2-·的半数清除浓度分别为17.03 mg/L、20.03mg/L和24.03 mg／L,对DPPH·的半数清除浓度分别为26.95 mg/L,33.90 mg/L和36.78 mg／L。
结论
1.随着酿醋原料中野葛根比例的增加,醋中钙、硒、葛根素、总酚和总黄酮的含量呈上升趋势,酿醋工艺能够对葛根成分进行有效的生物转化,可以作为野葛根成分转化的一种加工模式。
2.随着酿醋原料中野葛根比例的增加,醋对·OH,O2-·和DPPH·的清除率均呈上升趋势,所以葛根醋有很好的抗氧化价值。
Pueraria lobata (Willd) Ohwi is a perennial leguminous vine of the genus Pueraria DC. It was formally listed in the "food and drug" items by Chinese Ministry of Health in 1998. Pueraria lobata (Willd) Ohwi contains many kinds of phenol components and nutrients such as isoflavone, starch, dietary fiber, protein and minerals, which implies its great value in developing nutritional supplement. Pueraria is widely planted in China, but their utilization is very limited. Currently, extraction of isoflavones, starch and producing traditional Chinese medicine are the major ways to utilize it. However, the three ways were indenpent,and the utilization of pueraria was not efficient. The vinegar brewing technology is an effective way to use all components and increase the value of pueraria. In this study, we used vinegar brewing technique to make the major components of pueraria being biologically transformed. The effectiveness of this biological transformation was evaluated.
Objective
To make full use of pueraria by the technology of brewing vinegar, evaluate the nutrition value of pueraria vinegar, and to offer scientific basis for the rational conversion of pueraria.
Methods
1. The solid-state fermentation method was used to brewe pueraria vinegar and part of foxtail millet was replaced by pueraria. The raw materials proportion (foxtail millet: pueraria) in three kinds of pueraria vinegar were 1:1,3:1 and 1:0 respectively.
2. The Kieldahl method was used to determine the content of protein in the three vinegar products.
3. Flame atomic absorption spectrophotometry was used to determine the contents of copper, zinc, iron, calcium and magnesium in the vinegar products, the content of selenium in the vinegar products were measured by fluorescence method.
4. The colorimetry method was used to determine contents of polyphenols and flavonoids in the vinegar products.
5. Contents of puerarin in pueraria and pueraria vinegar were measured by high performance liquid chromatography.
6. The clearance rates of the three kinds of vinegar to·OH, O2-·and DPPH·were measured by colorimetry.IC50 was used to evaluate.
Results
1. The contents of protein in the three kinds of vinegar were between 2.69%～2.91%, there were no significant differences in the three kinds of vinegar (P>0.05).
2. There were significant differences in calcium and selenium content in pueraria vinegar and foxtail millet vinegar, and pueraria vinegar's were higher than that of the foxtail millet vinegar (P< 0.05). The contents of copper, zinc, iron and magnesium of rice vinegar were higher than that of the pueraria vinegar, and the differences were significant(P< 0.05).
3. There were significant differences in the contents of polyphenols and flavonoids in the three kinds of vinegar (P< 0.05). The result of LSD-t analysis was pueraria vinegar 1>pueraria vinegar 2>foxtail millet vinegar(P< 0.05).
4. The contents of puerarin in pueraria vinegar 1, in pueraria vinegar 2 and in pueraria were 36.54 mg/L,12.61 mg/L and 2.09% respectively.
5. The transformation efficiencies of puerarin in pueraria vinegar 1 and in pueraria vinegar 2 were 1.39% and 1.07% respectively.
6. The IC50 of·OH in pueraria vinegar 1, pueraria vinegar 2 and foxtail millet vinegar were 13.54 mg/L,14.84 mg/L and 19.32 mg/L respectively, the IC50 of O2-·in pueraria vinegar 1, pueraria vinegar 2 and foxtail millet vinegar were 17.03 mg/L, 20.03mg/L and 24.03 mg/L respectively, the IC50 of DPPH·in pueraria vinegar 1, pueraria vinegar 2 and foxtail millet vinegar were 26.95 mg/L,33.90 mg/L and 36.78 mg/L respectively.
Conclusions
1. With the increasing proportion of pueraria in raw material, the contents of calcium, selenium, puerarin, polyphenols and flavonoids were increased accordingly. The vinegar brewing procesing can implement the biological transformation of pueraria effectively.
2. The nutrition value of pueraria vinegar was higher than that of foxtail millet vinegar, with the increasing proportion of pueraria in raw material, the clearance rate of the vinegar to·OH, O2-·and DPPH·was up-regulated.
引文
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