不同提取方法对鲜食大豆荚膳食纤维抗氧化特性的影响  

Effect of different extraction methods on antioxidant properties of dietary fiber from vegetable soybean pods

作　　者：赵丽[1] 宋一茉[1] 朱丹实[1] 惠丽娟[1] 王勃[1] 何余堂[1] 马涛[1] 刘贺[1] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2015年第20期155-158,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31471621);国家自然科学基金青年基金项目(31201385);辽宁省高等学校优秀人才支持计划(LR2014034)

摘　　要：以鲜食大豆荚为原料,通过碱法、酶法、超声辅助酶法及微波辅助酶法提取水溶性膳食纤维和不溶性膳食纤维,测定其总黄酮含量、还原能力、DPPH自由基清除能力和羟自由基清除能力以研究其抗氧化特性,并与市售大豆膳食纤维作比较。结果表明,各种方法提取的鲜食大豆荚膳食纤维的总黄酮含量及抗氧化特性均高于市售大豆膳食纤维,鲜食大豆荚水溶性膳食纤维的抗氧化特性高于不溶性膳食纤维,酶法、超声和微波处理能提高鲜食大豆荚膳食纤维的抗氧化特性。The antioxidant properties of soluble and insoluble dietary fiber from vegetable soybean pods extracted with alkali ,enzymes, ultrasonic-assisted-enzymes and microwave-assisted-enzymes were studied in this paper. For the antioxidant properties,the total flavonoid content,reducing power,the scavenging ability to DPPH radical and the scavenging ability to hydroxyl radical were determined,compared with commercial soybean dietary fiber. The results showed that the total flavonoid content and the antioxidant properties of dietary fiber from vegetable soybean pods were higher than dietary fiber from commercial soybean. The antioxidant properties of soluble dietary fiber from vegetable soybean pods were higher than insoluble dietary fiber. Enzymes,ultrasonic treatment and microwave treatment could improve the antioxidant properties of dietary fiber from vegetable soybean pods.

关 键 词：鲜食大豆荚 膳食纤维 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]