大豆胚芽异黄酮的提取及对食品抗氧化作用的研究  

Extraction of Isoflavone in Soybean Plumule and Its Antioxidizability to Food

作　　者：朱梅[1] 信维苹[2] 任桂红[1] 

机构地区：[1]北华大学化学与生物学院,吉林吉林132033 [2]渤海大学食品工程学院,辽宁锦州121002

出　　处：《北华大学学报（自然科学版）》2008年第4期327-330,共4页Journal of Beihua University（Natural Science）

摘　　要：目的 为充分利用大豆资源，研究出更多的天然抗氧化剂．方法 采用大豆胚芽作为提取异黄酮的原料，设计正交试验方案，确定的最佳提取条件为：用80％的乙醇，按照乙醇体积与原料质量比10：1的比例在水浴100℃上回流2h．称取40g大豆胚芽，按最佳条件提取大豆异黄酮，产率0．694％．然后将提取的大豆异黄酮用于蛋糕制作，并按同一配方制作3种蛋糕，一种加入2g山梨酸钾，一种加入大豆异黄酮2g，另一种不加任何添加剂．成品后，将每一种蛋糕分两部分保存：一部分置于常温下保存，一部分置于冰柜中冷藏保存．1周后，测其过氧化值．结果 过氧化值比较：山梨酸钾〈大豆异黄酮〈无添加剂．结论大豆异黄酮具有一定的抗氧化，且其作用效果较好．Objective To find more effective inartificial antioxidant from soybean, and to take full advantage of soybean resource. Method Soybean plumule was taken as extraction material, according to the orthogonal design,the best condition of extraction was as follows： concentration of ethanol is 80%, 10：1 as the volume of ethanol to the weight of the material, 100℃ water bath heating for 2 hours. Soybean plumule with 40g was weighed, and the isoflavone was extracted at the best condition, then the productivity was 0. 694%. The extracted isoflavone in soybean was put into the process of cake-making and three kinds of cakes were made according to the same formula, the first one with 2g of potassium sorbate, the second with 2g of soybean isoflavone, the third with no additives. After the products were finished, each kind of cakes was divided into two parts： one was kept under the normal temperature, and the other in the refrigerator. One week later, peroxide value was measured and determined. Results The result was as follows： potassium sorbate 〈 soybean isoflavone 〈 no additives. Conclusion Isoflavone in soybean plumule had certain antioxygenic activity, and its effect was better.

关 键 词：大豆胚芽异黄酮 抗氧化作用 食品 

分 类 号：R977.1[医药卫生—药品]