|Table of Contents|

Preparation and Antioxidant Activity of Isoflavones from Soybean Hull in vitro(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年05期
Page:
913-916
Research Field:
Publishing date:

Info

Title:
Preparation and Antioxidant Activity of Isoflavones from Soybean Hull in vitro
Author(s):
WANG Tao-yun1; 2;  WANG Ying2; QIAN Wei2; CHEN Peng1
1. College of Biological Science and Technology，Yangzhou University，Yangzhou 225001，Jiangsu
2.College of Chemical and Biological Engineering，Suzhou Science and Technology University，Suzhou 215009，Jiangsu，China
Keywords:
Soybean hull; Isoflavones; Antioxidant activity; Scavenging capacity to radical
PACS:
Q944.42
DOI:
10.11861/j.issn.1000-9841.2009.05.0913
Abstract:
To study isoflavones from soybean hull(ISH) preparation the antioxidant activities of ISH in vitro.The ISH was extracted by method of ultrasonic and reflux extraction and purified by macroporous adsorption resin.The reduction and the scavenging capacities on hydroxyl free radical，superoxide anion radical and alkyl radical as well as inhibition of peroxide value of the ISH were detected while the VC(antiscorbutic vitamin)，BHT(2，6-Di-tert-butyl-4-methylphenol)，quercetin and rutin flavonoids were used as positive control.The result showed，the ISH had higher reduction energy than BHT and VC，and had some scavenging ability on all radical.The amount of ISH used was in direct proportion to the antioxidation.The scavenging capacities of ISH was higher than the VC，BHT，quercetin and rutin flavonoids while the dosage was more than 5 μg.mL-1

References:

[1]龙开胜，陈利根，顾忠盈，等.我国大豆产业发展的现状、危机与对策[J].乡镇经济，2009，(3):16-19.（Long K S，Chen L G，Gu Z Y，et al.Situation，crisis and countermeasures of soybean industry development in China[J].Rural Economy，2009，(3):16-19.）

[2]薛丽华，章建新，闫晓红，等.大豆荚壳生长与粒数和粒重的关系研究[J].新疆农业大学学报，2008，31(4):16-19.(Xue L H，Zhang J X，Yan X H，et al.A study on relationship between growth and seed number and seed weight of soybean pod[J].Journal of Xinjiang Agricultural University，2008，31(4):16-19.)
[3]赵卫星，任子君，孙治强，等.大豆荚壳总类黄酮提取及纯化研究[J].江西农业大学学报，2008，30（5）：328-332.(Zhao W X，Ren Z J，Sun Z Q，et al.A Study on extraction and purification of total flavonoids from soybean hull[J].Acta Agriculturae Universitatis Jiangxiensis，2008，30（5）:328-332.)
[4]He Y，Shahidi F.Antioxidant activity of green tea and its catechins in a fish meatmodel system[J].Journal of Agricultural and Food Chemistry,1997，45：4262-4265.
[5]朱宇旌，张勇，王纯刚，等．红三叶黄酮抗氧化性研究[J]．食品科技，2006（4）：78-81.（Zhu Y J，ZhanG Y，Wang C G，et al.Study on the anti-oxidizing action of flavonoids extracted from red clover[J].Food Science and Technology,2006(4):79-81.)
[6]莫开菊，柳圣，程超.生姜黄酮的抗氧化活性研究[J].食品科学，2006，27(9):110-115.（Mo K J，LIU S，Cheng C.Study on antioxidant activity of the ginger flavonoid[J].Food Science，2006，27(9):110-115.）
[7]胡迎芬，胡博路，孟洁，等.月季花抗氧化作用的研究[J].食品工业科技，2000，21(4):24-26.（Hu Y F，Hu B L，Meng J，et al.Study on the antioxidant action of Chinese rose[J].Science and Technology of Food Industry，2000，21(4):24-26.）
[8]赵爱云，刘宗国，王燕娜.山楂提取物对猪油抗氧化作用研究[J].中国粮油学报，2008，23(2):114-116.（Zhao Ai Y，Liu Z G，Wang Y N.Antioxidation activity of hawthorn ethanolic extract[J].Journal of the Chinese Cereals and Oils Association，2008，23(2):114-116.）

Memo

Memo:
-
Last Update: 2014-09-18