董天赐,丁长河,王楠楠,贾婷婷,杜婷

• 1:河南工业大学粮油食品学院
• 2:中原食品实验室

摘要(Abstract)：

文章主要探究了黑曲霉发酵鹰嘴豆的关键活性成分、功能特性和风味物质变化，明确其在降血糖、降血压、抗氧化领域的应用潜力，测定发酵过程中总酚、总黄酮、可溶性蛋白和多肽的含量，并同步分析α-葡萄糖苷酶抑制率、α-淀粉酶抑制率、血管紧张素转换酶(ACE)抑制活性、抗氧化活性。采用高效液相色谱法(HPLC)测定发酵过程中游离氨基酸(FAAs)含量，采用气相色谱-质谱法(GC-MS)对发酵前后挥发性风味物质进行分析。结果表明，总酚含量为3.39 mg GAE/g DW,总黄酮含量为1.74 mg GAE/g DW,可溶性蛋白含量为69.96 mg/g,多肽含量为1.82 g/100 g,α-葡萄糖苷酶抑制率为32.04%,α-淀粉酶抑制率为55.19%,ACE抑制率为86.28%,抗氧化体系DPPH自由基清除率为54.84%,ABTS自由基清除率为57.40%,羟自由基清除率为72.40%,铁离子还原能力为10.66μmol/mL,鲜味游离氨基酸天冬氨酸含量较发酵前提升，醇类和醛类的含量增加。黑曲霉发酵鹰嘴豆提升了多酚转化率与蛋白酶解效率，赋予鹰嘴豆显著的降血糖、降血压和抗氧化的功能特性，其发酵产物可作为功能食品开发的优质原料。

关键词(KeyWords)： 鹰嘴豆;黑曲霉;发酵;功能活性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2023YFD2100403-01);; 河南省重点研发计划项目(251111113400)

作者(Author): 董天赐,丁长河,王楠楠,贾婷婷,杜婷

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