发酵豆粕中异黄酮热稳定抗氧化性的研究

Thermal Stability of Antioxidation Activity of Isoflavone Separated from Fermented Soybean Meal

为开发利用发酵豆粕中异黄酮(FSMI)天然食品抗氧化剂,采用烘箱贮藏法,以过氧化值为指标,研究了高温(120℃)下FSMI对猪油和菜籽油的抗氧化作用。结果表明:在高温下,FSMI具有良好的抗氧化稳定性,并且随着FSMI添加量的增加,其抗氧化作用显著增强;对猪油和菜籽油的抗氧化效果优于同浓度的SMI(从豆粕中提取的异黄酮)、茶多酚和BHT;并对由金属离子(Cu2+、Fe2+)引起的促氧化作用有明显的抑制效应。

To exploit the isoflavone in fermented soybean meal（FSMI） as a natural food antioxidant,the antioxidant effect of FSMI was studied by measuring the peroxide values（POV） of lard and rap oil stored at（120±1）℃.Results： FSMI has good thermal stability of antioxidation,and the antioxidant effect of FSMI increases with increasing the FSMI addition dose in lard or rap oil.The antioxidant effect of FSMI is higher than SMI,tea polyphenols and BHT at the same dose level in lard and rap oil.Furthermore,the catalytic lipid oxidation of Cu2＋ and Fe2＋ can be refrained by FSMI.