大豆复合功能因子清除DPPH自由基与提高SOD活性的研究  

Soybean composite functional factors scavenge DPPH free radical and enhance SOD activity

作　　者：李丹[1] 李晓磊[1] 李煜馨[2] 

机构地区：[1]长春大学生物科学技术学院,长春130012 [2]国家大豆深加工技术研究推广中心,长春130022

出　　处：《食品科技》2007年第2期46-50,共5页Food Science and Technology

基　　金：国家科技成果重点推广计划(2003EC000127);吉林省科技发展计划项目(20040205-1)。

摘　　要：大豆复合功能因子是一种以“高温豆粕”为原料而生产的新型保健食品配料。为确定其主要成分和生物活性,研究采用了高效液相色谱、体外抗氧化和动物测试。结果表明:大豆复合功能因子不但含有营养成分,而且还含有0.94%异黄酮、1.06%皂苷和17.1%低聚糖等功能成分。体外使DPPH减少50%时的半最大清除浓度SC50为9.7016mg/mL;以1.0g/kg体质量连续灌服12d的老年小鼠血清SOD活性提高0.129Nu/mL。大豆复合功能因子具有抗氧化活性和延缓衰老作用。To investigate the compositions and biological activities of soybean composite functional fators （SCFFs） as a new food material, HPLC determination, antioxidant analysis and animal test were employed. The results showed SCFFs was composed of nutritional ingredients and functional ingredients with 0.94% isoflavone, 1.06% saponin, and 17.1% oligosaccharide. SC50, the half-maximal scavenging concentration decreasing DPPH 50% in vitro, was 9.7016mg/mL. SOD activity of old mica serum increased 0.129Nu/mL after perfusion at 1.0g/kg body weight was performed for 12 days. SCFFs had the antioxidant activity and anti-aging function.

关 键 词：大豆 功能因子 自由基 超氧化物歧化酶 生物活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]