毛豆腐提取物的自由基清除活性研究  

Study on the free radical scavenging activity of the extracts from mao-tofu in vitro

作　　者：杭梅[1] 赵新淮[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2011年第9期169-173,共5页Science and Technology of Food Industry

摘　　要：利用20%、40%、60%乙醇溶液(v/v)、pH4.5水、pH6.5水作为提取溶剂,对发酵时间为3、5、7、9d的毛豆腐分别进行提取,测定提取物中蛋白质的提取率、水解度,以及采用DPPH、ABTS法评价提取物的体外自由基清除活性。研究结果表明,随着毛豆腐发酵时间的延长,提取物中蛋白质的提取率、水解度均逐渐增加,并且提取物的自由基清除活性也明显地提高;通过比较还发现,毛豆腐乙醇提取物的自由基清除活性高于水提取物,且随着乙醇浓度的提高,提取物的自由基清除活性提高。排阻色谱分析结果证明,发酵9d后毛豆腐中蛋白质充分水解,5种提取物的主要成分为肽与氨基酸。Mao-tofu fermented for 3,5,7,9 days were extracted by five extraction solvents,including 20%,40%,60% ethanol solution（v/v）,pH 4.5 and pH 6.5 water,respectively.The extracting yield of the proteins and the degree of hydrolysis of the proteins in the extracts were analyzed.The free radical scavenging activities of the extracts on DPPH,ABTS radicals were evaluated.The results showed that the longer the fermentation time was,the higher the extracting yield and the degree of hydrolysis of the proteins in the extracts were,and the higher the free radical scavenging activity of the extract was.It was also found that the free radical scavenging activities of ethanol extracts of mao-tofu were higher than water extracts,and the free radical scavenging activity of ethanol extracts increased with the concentration of ethanol applied in extraction.The analysis results from size exclusion chromatography confirmed that the five extracts obtained from mao-tofu fermented for 9 days were mainly peptides and amino acids,indicating the occurrence of hydrolysis of soybean proteins.

关 键 词：毛豆腐 提取物 提取率 水解度 自由基清除活性 排阻色谱 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]