摘要
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.
出处
《中国酿造》
CAS
北大核心
2006年第4期42-43,共2页
China Brewing
基金
安徽省教育厅自然科学基金项目(2004kj046)
安徽工程科技学院教学研究基金项目(2004YjY027)
关键词
豆渣
抗氧化物
稳定性
soybean residue
anti-oxidative substance
stability