酿造酱油中黄酮类物质的分离与含量测定研究

Study of Separation and Determination of Flavonoids from Soy Sauce

通过对几种酱油样品中的黄酮类物质的分离与含量测定研究 ,得出该酱油中总黄酮含量w为 0 .0 4 5%～ 0 .0 50 % ,分离出三种异黄酮物质 ,鉴定为大豆苷、染料木苷、6、7、4’ -三羟基异黄酮 ,它们的抗氧化活性均大于BHA .

In this paper the separation and determination of flavonoids in soy sauce were studied, and the total content of flavonoids was in the range of 0.045%～0.050%( w ). Three specimens were identified as daidzein, genistein and 6、7、4'-trihydroxyisoflavone respectively. The results indicate that each specimen is of antioxidative, and is stronger than that of BHA.