| 2种加工工艺豆浆产品中黄酮类物质与总抗氧化能力的比较分析 |
| |
| 引用本文： | 李有宝,华晓曼,陈今朝,朴春红,于寒松,胡耀辉.2种加工工艺豆浆产品中黄酮类物质与总抗氧化能力的比较分析[J].吉林农业大学学报,2016(6):759-765. |
| |
| 作者姓名： | 李有宝 华晓曼 陈今朝 朴春红 于寒松 胡耀辉 |
| |
| 作者单位： | 吉林农业大学食品科学与工程学院,国家大豆产业技术研发中心加工研究室,长春130118 |
| |
| 基金项目： | 现代农业产业技术体系建设专项资金项目(CARS-04) |
| |
| 摘 要： | 以15个不同大豆品种为原料,分别以目前豆制品加工中2种主流的生产工艺——生浆和熟浆工艺制备豆浆,进一步通过亚硝酸钠-硝酸铝-氢氧化钠显色、HPLC和总抗氧化能力测定方法(FRAP)对各个样品中的总黄酮含量、异黄酮单体组成及含量和总抗氧化能力进行检测分析和评价。结果表明:熟浆豆浆中的总黄酮含量、8种异黄酮单体含量都显著高于生浆豆浆中的含量,功能性活性单体苷元含量在加工成豆浆后含量都有所上升(P0.05),总黄酮含量经加工前后变化不显著(P0.05),而熟浆豆浆的总抗氧化能力要优于生浆豆浆(P0.05)。
|
| 关 键 词： | 生浆工艺 熟浆工艺 黄酮类物质 抗氧化活性 |
Comparative Study of Flavonoids and Total Antioxidant Capacity in Soybean Milk with Two Processing Technologies |
| |
| Abstract: | In this study,15 soybean varieties were made into soybean milk with raw pulp technology and cooked pulp technology,respectively.Total flavonoids,isoflavones compositions and content and antioxidant activities of 15 varieties were analyzed using sodium nitrite-aluminum nitrate-sodium colorimetric method,HPLC and FRAP metal ion scavengeability method.The results showed that total flavonoids and most isoflavone content in cooked pulp soybean milk were significantly higher than corresponding components in raw pulp soybean milk.At the same time,content of each isoflavone glucoside processed into soybean milk was declined.Content of 3 kinds of isoflavone aglycone was increased(P＜0.05)when soybean was processed into soybean milk.Changes of total flavonoid content before and after processing was not significant(P＞0.05).Antioxidant activity of cooked pulp was better than that in raw pulp with metal ion scavengeability method(P＜0.05). |
| |
| Keywords: | raw pulp technology cooked pulp technology flavonoid antioxidant activity |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
