Effect of Heating and Storage Conditions on the Antimutagenicity of Black Soybean Koji
|Keywords:||黑豆麴;抗致突變性加熱處理;包裝條件;花青素;總酚;Black soybean koji;Antimutagenicity;Heat treatment;Packaging conditions;anthocyanin;total phenolic||Issue Date:||2007||Abstract:||
In the present study, black soybean koji were first prepared with Aspergillus awamori. They were then subjected to heating at various temperatures (40, 60, 80 and 100℃) for 30 min or storage at either 4 or 25℃ under different packaging conditions (dessicant and deoxidant, dessicant, deoxidant, without dessicant and deoxidant) for 120 days.
It was found that the anthocyanin content decreased significantly（p＜0.05） in black soybean koji after heating at 80℃ or higher temperature. While the total phenolic content reduced significantly （p＜0.05） after heating at 40℃ or higher. Heating at 80℃ or higher for 30 min also resulted in a significant reduction（p＜0.05）in the antimutagenicity of the methanol extract of black soybean koji against 4-nitroquinoline N-oxide and Benzo[a]pyrene. However, extent of reduction in antimutagenicity varied with the test strains of S. typhimurium and the kind of mutagens examined.
Regardless of storage temperature and packaging conditions, content of total phenolic, anthocyanin and antimutagenic activity of the black soybean koji decreased as the storage period was extended. Higher retention of total phenolic, anthocyanins and the antimutagenic activity was noted in black soybean koji held at 4℃ than at 25℃. Among the various packaging conditions examined, black soybean koji stored with dessicant and deoxidant exhibited the highest retention of total phenolics, anthocyanin and antimutagenic activity during storage. While the poorest retention was noted with black soybean koji stored without dessicant and deoxident.
|Appears in Collections:||食品科技研究所|
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