酱油渣中异黄酮提取工艺优化及其抗氧化性的研究  

Study on extration technology of isoflavone from soy sauce residue and its antioxidant activity

作　　者：黄婵媛[1] 崔春[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2009年第8期65-68,72,共5页Science and Technology of Food Industry

基　　金：国家十一五科技支撑计划项目(2006BAD27B09-6);广东省科技计划工业攻关项目(2007A010900001);广东省科技计划项目(2008A010900001)

摘　　要：以脱脂酱油渣干粉为原料,采用响应面法优化酱油渣中异黄酮的提取工艺,并测定其抗氧化性。结果表明,最佳提取工艺条件为:以94%(v/v)乙醇为溶剂,液料比17∶1(mL/g),提取温度60℃,提取时间2h。在此条件下酱油渣异黄酮的提取得率为1·14%(脱脂干基)。酱油渣异黄酮提取物的ABTS+·清除能力及螯合金属离子能力显著高于黄豆异黄酮提取物,二者的DPPH·清除能力及还原力相当。The ethanol extract conditions of isoflavone from soy sauce residue and its antioxidant activity were studied.The optimized extracting conditions were. ethanol concentration 94%, ratio of liquid to soy sauce residue 17：1,extracting temperature 60℃ and extracting time 2h according to response surface analysis.Under these conditions,the extraction yield could raise up to 1.14%.Soy sauce residue isoflavone extract showed stronger ABTS^＋·scavenging activity and chelating activity than soybean isoflavone extract.Their DPPH·scavenging activity and reducing power were equivalent to soybean isoflavone extract.

关 键 词：酱油渣 异黄酮 响应面分析 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]