加熱及儲存條件對黑豆麴抗致突變性之影響

Abstract

本研究以Aspergillus awamori作為菌酛製備黑豆麴，探討在不同溫度（40℃、60℃、80℃或100℃）下加熱30分鐘，在不同包裝條件下（乾燥劑＋脫氧劑、乾燥劑、脫氧劑與未添加任何食品保存劑）於4℃或25℃中儲存120天後黑豆麴對4-nitroquinoline-N-oxide及Benzo[a]pyrene抗致突變性之影響。 結果顯示，黑豆麴在40℃加熱30分鐘後，其總酚類化合物即顯著性地下降（p＜0.05），加熱溫度提高至80℃以上時亦造成其花青素含量顯著性地（p＜0.05）降低。當溫度提高至80℃或以上加熱30分鐘後，會顯著地（p＜0.05）降低其甲醇萃取物對4-NQO與B[a]P之抗致突變能力。萃取物抗致突變活性降低之程度因所測試菌株及致突變劑之不同而有所差異。 儲存溫度與包裝方式會影響黑豆麴中總酚類化合物、花青素之含量及其甲醇萃取物所呈現之抗致突變活性。隨著儲存時間之延長，花青素與總酚類化合物之含量以及抗致突變活性均呈降低之現象。一般而言，黑豆麴在4℃下儲存所保有之總酚類化合物、花青素含量及抗致突變活性高於在25℃下儲存者。在所測試之包裝方式中，黑豆麴儲存時同時添加脫氧劑與乾燥劑最能保有總酚類化合物、花青素之含量及其抗致突變活性。未添加乾燥劑與脫氧劑者，所呈現之保存效果最差。

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.