| 不同豆浆制备工艺活性成分与DPPH自由基清除能力比较研究 |
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| 引用本文： | 于寒松,张伟,陈今朝,胡耀辉.不同豆浆制备工艺活性成分与DPPH自由基清除能力比较研究[J].食品科学,2014,35(15):63-67. |
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| 作者姓名： | 于寒松 张伟 陈今朝 胡耀辉 |
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| 作者单位： | 1.吉林农业大学食品科学与工程学院，吉林 长春 130118；;
2.国家大豆产业技术研发中心加工研究室，吉林 长春 130118 |
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| 基金项目： | 国家现代农业(大豆)产业技术体系建设专项(CARS-04) |
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| 摘 要： | 以7个品种的大豆为原料,分别以生浆工艺和熟浆工艺制备豆浆,通过福林-酚法、亚硝酸钠-硝酸铝-氢氧化钠显色法、反相高效液相色谱和DPPH法对各个样品中的总酚含量、总黄酮含量、异黄酮和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力性进行测定。结果表明:原料、熟浆工艺豆浆与生浆工艺豆浆总酚和总黄酮含量以及DPPH自由基清除能力均具有显著性差异(P0.05),熟浆工艺豆浆的总黄酮、总酚和DPPH自由基清除能力均高于生浆工艺豆浆,异黄酮含量差异不显著(P0.05)。
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| 关 键 词： | 大豆 生浆工艺 熟浆工艺 活性成分 DPPH自由基清除能力 |
Comparisons of Chemical Components and DPPH Free Radical-Scavenging Capacity of Soymilk from Different Preparation Methods |
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| YU Han-song,ZHANG Wei,CHEN Jin-zhao,HU Yao-hui.Comparisons of Chemical Components and DPPH Free Radical-Scavenging Capacity of Soymilk from Different Preparation Methods[J].Food Science,2014,35(15):63-67. |
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| Authors: | YU Han-song ZHANG Wei CHEN Jin-zhao HU Yao-hui |
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| Affiliation: | 1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. Division of Soybean;
Processing, Soybean Research & Development Center, China Agriculture Research System, Changchun 130118, China |
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| Abstract: | Soymilk was prepared from seven varieties of soybeans by two different methods, namely filtrating soybean
homogenate before boiling (method 1) and filtrating after boiling raw soymilk with okara (method 2). The total phenols,
total flavonoids, isoflavones and free radical-scavenging capacity were determined by Folin-Ciocalteu colorimetry, NaNO2-
Al(NO3)3-NaOH colorimetry, reversed phase-high performance liquid chromatography (RP-HPLC) and (1,1-diphenyl-2-
picrylhydrazyl，DPPH) free radical scavenging assay, respectively. The results showed that the contents of total phenol
and total flavonoids and free radical-scavenging capacity were significantly different among raw soymilk and cooked
soymilk from both methods (P ＜ 0.05). The second method resulted in higher levels of total flavoniods and total phenols
and stronger DPPH free radical scavenging capacity in soymilk than the first method, but without a significant difference in
isoflavone content (P ＞ 0.05). |
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| Keywords: | soybean filtration of soybean homogenate before boiling filtration after boiling active components DPPH free radical-scavenging capacity |
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