摘要
从黑酱油中提取类黑素并对其光谱性质和功能进行研究。结果表明:经有机溶剂沉淀及脱盐处理,冷冻干燥获得类黑素粗制品,得率为22.8g/100mL;经Sephadex G-50凝胶层析除去小分子物质,得到分子质量分布在3000～55000u的类黑素纯品。紫外和红外光谱扫描结果显示类黑素粗品是美拉德反应和酶促褐变的产物。类黑素粗制品对DPPH自由基的清除率最高达89.0%,对羟自由基的清除能力达89.5%,对亚硝胺合成的抑制率可达80.0%。提示酱油类黑素粗制品可以作为功能性固体酱油被开发,类黑色素纯品可开发成为功能性食用色素。
Melanoidin was extracted from black soy sauce, and its spectral properties and bioactive functions were studied. The results showed that 22.8 g of crude melanoidin could be obtained from 100 mL black soy sauce by organic solvent precipitation. The crude melanoidin was purified by removing small molecular substances with Sephadex G-50 column. The molecular weight of the purified melanoidin was in the range of 3000 to 55000 u. The UV-Vis and infrared spectra revealed that the crude melanoidin was products of the Maillard reaction and enzymatic browning. The scavenging efficiency of the crude melanoidin on DPPH free radicals and on hydroxyl free radicals were 89.0% and 89.5%, respectively. The inhibitory action on the synthesis of nitrosamine was up to 80.0%. Conclusion： crude melanoidin from soy sauce can be developed as a functional solid soy sauce. Neat melanoidin has great potential to developed as a functional food coloring.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期89-93,共5页
Food Science
基金
福建省教育厅科研项目(JA09155)
关键词
黑酱油
类黑素
DPPH自由基
羟自由基
black soy sauce
melanoidin
DPPH free radical
hydroxyl free radical
