| 高温下丹贝异黄酮的抗氧化效应研究 |
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| 引用本文： | 董明盛,江汉湖,周玉林,胡永金. 高温下丹贝异黄酮的抗氧化效应研究[J]. 食品与发酵工业, 2001, 27(8): 9-12 |
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| 作者姓名： | 董明盛 江汉湖 周玉林 胡永金 |
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| 作者单位： | 南京农业大学食品科技学院 |
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| 基金项目： | 国家自然科学基金项目 (39470 6 10 ) |
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| 摘 要： | 丹贝异黄酮 (TI)是从大豆发酵食品丹贝 (tempeh)中分离到的一组异黄酮混合物。具有多种生物活性。文章中研究了TI的热稳定抗氧化活性 ,结果表明TI具有很好的热稳定性。在 180℃高温下 ,TI对猪油和菜籽油的抗氧化效果均显著优于其他抗氧化剂 ,在室温下 (37℃ )TI抗氧化作用与BHT和茶多酚 (TH)相当 ,但明显优于VE。TI还对由过渡金属离子 (Cu2 +、Fe2 +)引起的促氧化作用有明显的抑制效应 (p <0 .0 5 )。此外 ,TI还被作为抗化剂用于鸡腿油炸试验。
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| 关 键 词： | 丹贝异黄酮 热稳定性 抗氧化活性 |
Thermal Stability of Antioxidation of Isoflavones from Tempeh |
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| Dong Mingsheng Jiang Hanhu Zhou Yulin Hu Yongjin. Thermal Stability of Antioxidation of Isoflavones from Tempeh[J]. Food and Fermentation Industries, 2001, 27(8): 9-12 |
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| Authors: | Dong Mingsheng Jiang Hanhu Zhou Yulin Hu Yongjin |
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| Abstract: | Tempeh isoflavones(TI) is composed of a mixture of isoflavones extracted from tempeh (a fermented soybean food), which have been proved to be bioactive. The thermal stability for antioxidants of TI was described in this paper. The results showed that prefect thermal stability of antioxidation was found with the tempeh isoflavones. The antioxidative activity of tempeh isoflavones was superior to other antioxidants such as BHT and theopolyphenol under fried temperature. The catalyed lipid antioxidation of Cu 2 and Fe 2 can be refrained by tempeh isoflavones.In addition, TI was experimented in fried chicken. |
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| Keywords: | tempeh isoflsvones(TI) thermal stability antioxidative activity |
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