黑大豆皮的抗氧化性及其活性物质的提取研究  

The Antioxidant Capacity and Optimum Extraction Conditions of Black Soybean Seedcoat

作　　者：黄昉[1] 徐志宏 李汴生[1] 张名位 池建伟 

机构地区：[1]华南理工大学食品与生物学院,广州510641 [2]广东省农科院生物技术研究所农业部功能食品研究重点开放实验室,广州510640

出　　处：《广州食品工业科技》2003年第4期1-3,9,共4页

基　　金：国家自然基金(编号30200171);广东省自然基金(编号020377)资助

摘　　要：对比了黑大豆1号种皮提取物与黄大豆皮提取物的总抗氧化能力值,发现黑大豆皮提取物的总抗氧化能力与黄大豆皮提取物的存在显著差异,前者明显比后者强。进而以总抗氧化能力为指标,采用响应面分析法对黑大豆皮中抗氧化物质的提取进行了优化,在豆皮粒度为60目,料液比为1:30,提取时间为2小时的固定条件下,得到的优化条件为:提取剂为pH 1.0的60%乙醇溶液,提取温度为80。The difference between the total antioxidant capacities of the extract of black soybeans seed coat and that of soybeans seed coat was studied. And the data show that the extract of black soybeans seed coat had higher total antioxidant capacity than that of soybeans. And the seed coat of black soybean may be the chief carrier of the specific functional components of black soybean. Using total antioxidant activity as a dependent variable, we also found out the optimum extraction conditions with the response surface analysis method. That is using 60% ethanol-water which pH was 1.0 as solvent and 80℃ as the extract temperature when the extract time, grain size, the ratio of the material and the solvent was fixed.

关 键 词：黑大豆皮 活性物质 提取 抗氧化能力 提取剂 黑色食品资源 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]