摘要
以酱油渣为主要原料,通过微波与酶法结合提取抗氧化物质,用邻苯三酚自氧化法、Fenton反应法、小鼠肝脏自氧化法、对油脂过氧化等研究酱油渣提取物的抗氧化活性。结果表明:在实验浓度范围内,酱油渣提取物对羟自由基、超氧阴离子、小鼠肝脏自氧化具有较好的抑制作用,其半数抑制率(IC50)分别为27.90mg/mL,18.33mg/mL,0.3235mg/mL。提取物还可抑制油脂氧化,增加其贮存性。
The antioxidant from soy sauce residues was extracted by enzyme assisted microwave technology, and the antioxidative activities of soy sauce residues, including hydroxyl radical, superoxide anion radical, autooxidation of rice olive, were studies. Soy sauce residues extracts showed more free radical scavenging than BHA, the inhibitor 50% against hydroxyl radical, superoxide anion radical and auto-oxidation of rice olive, was 27.90 mg/mL, 18.33 mg/mL, 0.323 5 mg/mL. The extract also inhibits the auto-oxidation of oil for a prolonged time, which increases its shelf life.
出处
《食品工业》
CAS
北大核心
2009年第1期53-55,共3页
The Food Industry
基金
韩山师范学院2007青年教师基金资助项目
关键词
酱油渣
抗氧化
清除自由基
soy sauce residues
anti-oxidation
free radical scavenging,
