摘要
实验对淡豆豉中异黄酮含量及其抗氧化活性进行了研究,实验结果表明:紫外检测的最佳波长为255nm;测定上限可达到9.0mg/L,下限为0.1mg/L,回收率为99%,RSD为2%;豆豉能显著降低MDA和增加SOD活力,对猪油脂肪有很强的抗氧化作用。
The content and oxidation resistance activity of isoflavone in fermented soybean were investigated in the study. The results showed that ultraviolet detecting wavelengh was 255 nm. The maximum and minimum detecting conditions were 9.0 mg/L and 0.1 mg/L respectively. The recovery and RSD under optimized conditions were 99% and 2% respectively. Fermented soybean could decrease the value of MDA and increase the activity of SOD remarkably. Fermented soybean also holded the powerful antioxidation ability against lard fat.
出处
《中国调味品》
CAS
北大核心
2009年第8期109-111,113,共4页
China Condiment
关键词
淡豆豉
紫外分光光度法
MDA
SOD
抗氧化
fermented soybean） ultraviolet spectrophotometry
MDA
SOD） antioxidation
