豆渣提取抗氧化物稳定性的研究

Study on the antioxidative stability of soybean residue extract

用70%乙醇提取豆渣中的抗氧化物质,研究了其在光、热、pH值等条件下的抗氧化稳定性。结果表明,豆渣提取物耐热、耐光性好,在酸性介质中可稳定存在。可替代化学合成抗氧化剂,适用于大多数食品。

Antioxidative substances of soybean residue were extracted with 70% ethanol. The effects of light, heat and pH on the stability of these anti-oxidative substances were studied. It was found that the extracts of soybean residue were resistant to heat and light and remain stable in acidic medium. This extract could substitute chemical anti-oxidative substances and thus was suitable for most foods.