摘要
以酱油渣为主要原料,通过微波与酶法结合提取抗氧化性物质,并研究其抗氧化活性。以料液比、微波火力、时间等为考察因素,在单因素实验的基础上,利用正交试验优化出最佳工艺参数:提取时间为65 s、料液比为1∶12、微波火力为60 W。用DPPH.自由基清除能力和羟自由基清除能力研究其抗氧化活性,在试验浓度范围内,酱油渣提取物对羟自由基和DPPH.自由基具有较好的抑制作用,随着浓度的增加,提取物对羟自由基和DPPH.自由基的清除能力逐渐增强。
The anti-oxidation compound from soy sauce residues was extracted with microwave assisted enzyme technology.Some factors,including solid-liquid ratio,microwave power,time,were selected by orthogonal test.The optimum conditions were as followed： extraction time65s,solid-liquid ratio 1∶12,microwave power 60 W.The antioxidative activities of soy sauce residues,including hydroxyl radical elimination ability and DPPH·free radical elimination ability,were studies.The soy sauce residues extracts had hydroxyl radical and DPPH·free radical elimination ability,along with the density increase,the extracts gradually to strengthen to hydroxyl radical and DPPH·free radical elimination ability.
出处
《中国调味品》
CAS
北大核心
2011年第8期50-53,共4页
China Condiment
关键词
酱油渣
微波
抗氧化
自由基
soy sauce residues
microwave
anti-oxidation
free radical
