市售腐乳清除自由基的ESR研究  

Investigation with ESR on the radical scavenging effect of sufu

作　　者：王耀楠[1] 金绍明[2] 赵淑锐[1] 

机构地区：[1]首都医科大学医学实验与测试中心,北京100069 [2]中国肉类食品综合研究中心,北京100068

出　　处：《食品科技》2013年第6期67-70,共4页Food Science and Technology

摘　　要：腐乳是我国的传统大豆发酵食品,具有较强的清除自由基能力,利用电子顺磁共振(ESR)技术通过对1,1-二苯基-2-苦基苯肼(DPPH:1,1-diphenyl-2-picrylhydrazyl hydrate)以及羟自由基的清除实验来检测市售腐乳固形物和汁液清除自由基的能力。该方法操作简单,结果直观。实验结果表明:2种市售腐乳及汁液均具有较强的清除自由基能力,而且随浓度的增加抗氧化能力也增加,汁液清除自由基的能力强于固形物。Sufu is a traditional fermented soybean food in China which having strong free radical scavenging capacity. The antioxidant activities of two kinds of sufu＇s solids and juice in different concentrations were determined by the 1,1-diphenyl-2-picrylhydrazyl hydrate （DPPH） radical scavenging activity and hydroxyl radical scavenging activity using electron paramagnetic resonance （ESR） Technology. The method is simple and easy to observe the results. Experimental results showed that two kinds of sufu＇s solids and juice have strong free radical scavenging capacity. The free radical scavenging capacity was increased by increasing concentrations. The scavenging capacity of juice is better than solids.

关 键 词：电子顺磁共振 电子顺磁共振 腐乳 1 1-二苯基-2-苦基苯肼 羟自由基 

分 类 号：TS264.25[轻工技术与工程—发酵工程]