摘要
豆豉是中国传统发酵豆制品,可食用,亦可入药,其含有丰富的生物活性物质。对豆豉常用的抗氧化测定方法,豆豉中的大豆异黄酮、大豆多肽、酚类等主要抗氧化成分及大豆发酵前后抗氧化活性变化进行综述,并对豆豉抗氧化方法开发、质量控制及功能开发进行分析与展望,以期为豆豉抗氧化研究和开发提供参考。
Douchi is traditional fermented soybean in China,which is edible and medicinal,and rich in active biological substances.The present study reviewed the methods for the determination of antioxidant activity in Douchi,summarized the main antioxidant components,such as soybean isoflavones,soybean peptides,and phenols,and analyzed the changes in antioxidant activity before and after fermentation.Finally,the development of antioxidant methods,quality control,and functional development of Douchi were analyzed and prospected,aiming to provide a reference for the research and development of antioxidation of Douchi.
作者
孙晓丛
杜杰
陈彦琳
钟荣荣
范亚楠
周旭
王奕博
SUN Xiao-cong;DU Jie;CHEN Yan-lin;ZHONG Rong-rong;FAN Ya-nan;ZHOU Xu;WANG Yi-bo(China National Traditional&Herbal Medicine Co.,Ltd.,Beijing 102600,China)
出处
《中国现代中药》
CAS
2023年第2期429-434,共6页
Modern Chinese Medicine
基金
国家重点研发计划项目(2018YFC1707202)。
关键词
豆豉
抗氧化活性
自由基清除活性
大豆异黄酮
大豆多肽
酚类
Douchi
antioxidant activity
free radical scavenging activity
soy isoflavones
soy peptides
phenols
