黑曲霉固态发酵鹰嘴豆关键生物活性成分、功能特性和风味特征的分析

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DOI：10.3969/j.issn.1000-9973.2026.04.005

中图分类号：TS214.9 文献标志码：A 文章编号：1000-9973（2026）04-0039-08

Analysis of Key Bioactive Components，Functional Properties and Flavor Characteristics of Chickpeas Fermented by Aspergillus niger Through Solid-State Fermentation

DONG Tian-ci1²，DING Chang-he1，2*，WANG Nan-nan1 ， JIA Ting-ting1，²，DU Ting1，² College of Food Science and Engineering，Henan University of Technology， Zhengzhou 450001， China；Food Laboratory of Zhongyuan，Luohe 4623oo，China）

Abstract： In this study，the changes in key bioactive components，functional properties and flavor substances of chickpeas fermented by Aspergillus niger are mainly investigated，and their application potential in hypoglycemic，hypotensive and antioxidant fields.Thecontent of total phenols，total flavonoids， soluble proteins and polypeptides is measured during fermentation，and the α -glucosidase inhibition rate， α -amylase inhibition rate，angiotensin-converting enzyme（ACE） inhibitory activity and antioxidant activity are simultaneously analyzed. The content of free amino acids （FAAs） during fermentation is measured using high-performance liquid chromatography （HPLC），and the volatile flavor substances before and after fermentation are analyzed using gas chromatography-mass spectrometry （GC-MS）. The results show that the content of total phenols is 3.39mgGAE/g DW，the content of total flavonoids is 1.74mgGAE/gDV V，the content of soluble proteins is 69.96mg/g ，the content of polypeptides is 1.82g/100g ， α -glucosidase inhibition rate is 304% ， α -amylase inhibition rate is 55.19% ，and ACE inhibition rate is 86.28% . In the antioxidant system，DPPH radical scavenging rate is 54.84% ， ABTS radical scavenging rate is 57.40% ， hydroxyl radical scavenging rate is 740% ，and iron ion reducing power is 10.66μmol/mL The content of umami free amino acid aspartic acid increases compared to that before fermentation，and the content of alcohols and aldehydes increases. Fermentation of chickpeas by Aspergillus niger enhances polyphenol conversion rate and protein enzymatic hydrolysis efficiency，endowing chickpeas with significant hypoglycemic，hypotensive and antioxidant functional properties. The fermented products can be used as excellent raw materials for the development of functional food.

Key words： chickpea;Aspergillus miger; fermentation; functional activity

鹰嘴豆（CicerarietinumL.）是豆科一年生植物，富含优质蛋白和活性成分，鹰嘴豆水解物和肽具有多种生物活性，包括抑制血管紧张素转换酶、糖尿病、抗氧化活性、抗炎、抗菌和抗癌活性，具有显著的降血糖、降血脂和抗氧化潜能[1]。（剩余17369字）