| 大豆异黄酮类物质的提取、抗氧化性及稳定性研究 |
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| 引用本文： | 汪海波,刘大川,佘珠花,汪海婴. 大豆异黄酮类物质的提取、抗氧化性及稳定性研究[J]. 食品科学, 2004, 25(1): 111-114 |
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| 作者姓名： | 汪海波 刘大川 佘珠花 汪海婴 |
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| 作者单位： | 武汉工业学院食品系，同济医科大学基础部 |
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| 摘 要： | 对乙醇浸提法、酸水解法及超临界二氧化碳流体萃取法提取大豆异黄酮的提取效果进行了比较,并通过测定还原能力、清除•OH能力和抑制猪油氧化能力比较了大豆异黄酮甙和甙元的抗氧化性能及热稳定性能。
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| 关 键 词： | 大豆异黄酮 提取 抗氧化性 稳定性 |
| 文章编号： | 1002-6630(2004)01-0111-04 |
The Study on Extracting Antioxidative Activity and Stability of Soy Isoflavone |
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| WANG Hai-bo,LIU Da-chuan,SHE Zhu-hua,,WANG Hai-ying. The Study on Extracting Antioxidative Activity and Stability of Soy Isoflavone[J]. Food Science, 2004, 25(1): 111-114 |
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| Authors: | WANG Hai-bo LIU Da-chuan SHE Zhu-hua WANG Hai-ying |
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| Affiliation: | 1.Department of Food Science and Engineering, Wuhan Polytechnic University;2.Basic Department, Tong Ji Medicine University |
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| Abstract: | The soy isoflavone was extracted by ethanol extracting methods, acid hydrolysis extracting method and supercriticalfluids CO2 extracting method, and the extracting efficiency of the three extracting methods were compared. The antioxidant capacityand stability of soy isoflavone and soy isoflavone aglycone were compared too by the the experiments of mensurating the abilityof scavenging•OH ,reducing power and antioxidant activity to lard. |
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| Keywords: | soy isoflavone extracting antioxidative activity stability |
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