酱油渣中抗氧化性物质的提取技术  

Optimization of extraction of anti-oxidation compound from soy sauce residues with microwave assisted enzyme technology

作　　者：王忠合[1] 杨东娟[1] 宋凤艳[1] 黎健文[1] 刑彦纯[1] 林泳生[1] 

机构地区：[1]韩山师范学院生物系,潮州521041

出　　处：《食品科技》2009年第1期212-216,共5页Food Science and Technology

基　　金：韩山师范学院2007青年科学基金资助项目

摘　　要：以酱油渣为主要原料,通过微波与酶法结合提取抗氧化性物质,并研究其抗氧化活性。以料液比、微波火力、时间等为考察因素,在单因素实验的基础上,利用响应曲面法优化出最佳工艺参数:料液比为1∶12.49,微波火力39.68W,处理时间61.20s,浸提液对羟自由基具有较好的清除能力,其半数清除率(IC50)为27.90mg/mL,扫描图谱中最大吸收峰为273nm。The anti-oxidation compound from soy sauce residues was extracted with microwave assisted enzyme technology. Some factors, including solid-liquid ratio, microwave power, time, were selected to design the RSM test. The optimum conditions obtained using ridge analysis was as followed： solid-liquid ratio 1：12.49, microwave power 39.68 W, extraction time 61.20 s. The extraction can inhibit the hydroxyl free radical, the ICed is 27.90 mg/mL, and its maximum absorption wavelength lies at 273 nm.

关 键 词：酱油渣 微波 抗氧化 自由基 

分 类 号：TS264.21[轻工技术与工程—发酵工程]