发芽大豆及其豆腐制品的抗氧化性研究

为提高大豆及其制品的生理功能性,对大豆进行发芽实验,分别采用ABTS法和DPPH法测定了发芽过程中发芽大豆及其豆腐制品的自由基清除能力,考察发芽处理对抗氧化能力的变化情况。结果表明,随着发芽进行,发芽大豆及其豆腐制品的水提物对ABTS自由基的清除能力显著升高,但两者的80%(v/v)乙醇提取物的自由基清除活性则不随发芽时间而变化;对DPPH自由基的清除实验获得了相似的结果。研究发现发芽处理能显著提高大豆及其豆腐制品的抗氧化活性,且该活性主要来自于发芽过程中产生的水溶性成分。

Study on antioxidative activities of the germinated soybean and its tofu product

For improving the functionality of the soybean and its products, the soybean was germinated, and the antioxidative activities of germinated soybean and its product tofu were investigated in this study by using the ABTS method and DPPH method. The results showed the ABTS and DPPH radical scavenging activities in the water extracts of germinated soybean and its product tofu were higher than that of the raw soybean seed and its product tofu. Furthermore, the radical scavenging activity increased along with the increasing of germination time. However, this trend was not observed in the 80% EtOH extracts. It indicated that germination can significantly increase the antioxidative activities of soybean and its product tofu. The components of the water extracts contributed to the antioxidative activities was probably from polypeptides, water-soluble vitamins and other substances that accumulated during germination process.