【作者】 赵丽； 宋一茉； 朱丹实； 刘贺； 何余堂； 马涛；

【Author】 Zhao Li;Song Yimo;Zhu Danshi;Liu He;He Yutang;Ma Tao;College of Chemistry,Chemical Engineering and Food Safety,Bohai University,Food Science Research Institute,Food Safety Key Labortary of Liaoning Province,Engineering and Technology Research Center of Food preservation,Processing and Safety Control;

【机构】 渤海大学化学化工与食品安全学院食品科学研究院辽宁省食品安全重点实验室食品贮藏加工及质量安全控制工程技术研究中心；

【摘要】 以大豆荚壳为原料,通过碱法、酶法、超声波辅助酶法及微波辅助酶法提取水溶性膳食纤维和不溶性膳食纤维,测定其总黄酮含量、还原能力、羟自由基清除能力和螯合铁离子能力以研究其抗氧化特性,并与市售大豆膳食纤维作比较。结果表明,各种方法提取的大豆荚壳膳食纤维的黄酮含量均高于市售大豆膳食纤维,大豆英壳水溶性膳食纤维的抗氧化能力高于不溶性膳食纤维,其中酶法水溶性膳食纤维还原能力最强为0.407,微波水溶性膳食纤维次之:酶法水溶性膳食纤维对羟自由基清除能力最强为34.04%,超声波水溶性膳食纤维次之;超声波水溶性膳食纤维螯合铁离子能力最强为31.03%,微波水溶性膳食纤维次之。大豆荚壳膳食纤维的抗氧化能力均高于市售大豆膳食纤维,酶法、超声波处理和微波处理能提高大豆荚壳膳食纤维的抗氧化能力。更多还原

【Abstract】 This paper studied the antioxidant capacities of soluble and insoluble dietary fiber from soybean hull extracted with alkali,enzymes,ultrasonic-assisted-enzymes and microwave-assisted-enzymes.For the antioxidant activity,the flavonoid content,reducing power,the scavenging ability to · OH and iron chelating ability were determined,compared with commercial soybean dietary fiber.The results showed that the flavonoid content of soybean hull dietary fiber is higher than commercial soybean dietary fiber.Soybean hull soluble dietary fiber is higher than insoluble dietary fiber,soluble dietary fiber extracted with enzymes has the strongest reducing power with values of 0.407,followed by soluble dietary fiber extracted with microwave-assisted-enzymes;soluble dietary fiber extracted with enzymes has the strongest scavenging ability to ·OH with values of 34.04%,followed by soluble dietary fiber extracted with ultrasonic-assisted-enzymes;soluble dietary fiber extracted with ultrasonic-assisted-enzymes has the strongest iron chelating ability with values of 31.03%,followed by soluble dietary fiber by microwave-assisted-enzymes.The antioxidant capacities of soybean hull is higher than commercial soybean dietary fiber.Enzymes,ultrasonic treatment and microwave treatment could improve the antioxidant properties of dietary fiber from soybean hull.更多还原