酱油中黄酮类物质的测定及其抗氧化活性评价  

作　　者：陈艳[1] 张海德[1] 张水华[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641

出　　处：《中国调味品》1999年第12期25-30,共6页China Condiment

摘　　要：通过对几种酱油样品中的黄酮类物质含量的测定和功能性研究,得出该酱油中总黄酮含量为45—50mg/100g,分离出三种异黄酮物质,鉴定为大豆苷、染料木苷、6,7,4’—三羟基异黄酮,它们的抗氧化活性大于BHA。这方面的研究将有利于对传统酿造调味品的认识和功能性酱油的开发。The study determined the total content of flavonoids in two kinds of soy sauce made in Guangzhou by Davis method,and the total content of flavonoids was in the Range of 45-50mg/100g.There were there specimens which the retardation factor (R f)were 0.70、0 50 and 0.40 respectively separated by TLC.The specimens were identified as daidzein,genistein and 6,7,4'-trihydroxyisoflavone respectively by UV-VIS spectrophotometer.The antioxidative activity of the specimens was determined by thiocyanate method.The results indicated that each specimen was of antioxidative,and even stronger than that of BHA.

关 键 词：酱油 抗氧化活性 黄酮类 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS264.21[轻工技术与工程—食品科学与工程]