酿造酱油中黄酮类物质的分离与含量测定研究  

Study of Separation and Determination of Flavonoids from Soy Sauce

作　　者：张水华[1] 张海德[1] 陈艳[1] 

机构地区：[1]华南理工大学食品工程系,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2001年第1期74-77,共4页Journal of South China University of Technology(Natural Science Edition)

摘　　要：通过对几种酱油样品中的黄酮类物质的分离与含量测定研究 ,得出该酱油中总黄酮含量w为 0 .0 4 5%～ 0 .0 50 % ,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 ,它们的抗氧化活性均大于BHA .In this paper the separation and determination of flavonoids in soy sauce were studied, and the total content of flavonoids was in the range of 0.045%～0.050%( w ). Three specimens were identified as daidzein, genistein and 6、7、4'-trihydroxyisoflavone respectively. The results indicate that each specimen is of antioxidative, and is stronger than that of BHA.

关 键 词：酱油 黄酮化合物 含量测定 分离 提取工艺 大豆苷 梁料柑 抗氧化活性 三羟基异黄酮 

分 类 号：TS264.21[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]