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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期111-114,共4页
Food Science
