摘要
以酱油渣为材料,研究了酱油渣中大豆异黄酮的提取工艺及其抗氧化活性。依据单因素试验和正交试验获得微波-超声波协同提取酱油渣中大豆异黄酮的最佳工艺为:提取溶剂为60%的乙醇溶液,料液比1︰35(g/mL),提取功率500 W,提取时间100 s,在该提取条件下,酱油渣中大豆异黄酮的提取率为0.652%。大豆异黄酮提取物具有较强的抗氧化活性,且随质量浓度增加其抗氧化性增强。其还原力不如VC;清除羟自由基的能力高于VC;当质量浓度高于120μg/mL时,对DPPH·的清除率高于VC。
The extraction technology and antioxidant activity of soybean isoflavone in soy sauce residue were studied. Best extraction process of microwave-ultrasonic synergistic extraction of soybean isoflavone were determined based on single factor and otthogonal experiments： 60% ethanol as solvent, ratio of solid to liquid 1 ： 35 （g/mL）, microwave power 500 W, extraction time 100 s. Under these conditions, the soy isoflavone extraction rate was 0.652%. Soy isoflavone showed slrong antioxidant activity, whose antioxidant activity was enhanced with the increasing of concentration. Reducing power of soybean isoflavone was lower than VC, clearance rate of hydroxyl radicals was higher, clearance rate of DPPH. was higher than VC when the concentration was more than 120 μg/mL.
出处
《食品工业》
北大核心
2014年第2期71-75,共5页
The Food Industry
基金
江苏省高校自然科学研究面上项目(10KJD180006)
徐州工程学院科研基金青年课题(XKY2012313),徐州工程学院科研基金培育课题(XKY2010112)
徐州工程学院大学生创业创新基金(201112)
关键词
酱油渣
大豆异黄酮
微波一超声波协同提取
正死抗氧化
soy sauce residue
soybean isof lavone
microwave-ultrasonic synergistic extraction
orthogonal experiment
antioxidant activity
