【摘要】 用薄层层析法从酱油中分离纯化了黄酮化合物 .研究表明 ,以硅胶GF2 54 为介质 ,以氯仿 /甲醇 (体积比为 6∶1)为展开剂 ,可分离出三种样品 ,其比移值Rf 分别为 0 .71,0 .5 2和 0 .4 0 .用紫外光谱和化学分析方法对分离所得的黄酮化合物样品进行了结构鉴定 ,判定三种样品分别为大豆素、染料木素和 6,7,4′ -三羟异黄酮 .这三种样品均有较强的抗氧化活性 ,且强度大于叔丁基对羟基茴香醚 (BHA) .更多还原

【Abstract】 The flavonoids extracted from soy sauce are separated and purified by thin_layer chromatographic procedure. The study shows that by using silica gel GF 254 plates as medium, chloroform/methanol (the volume ratio is 6∶1) as development solvent, three compositions whose retardation factors ( R f) are 0.71, 0.52 and 0.40, respectively are obtained. Structure identification of the isolated flavonoids by ultraviolet absorption spectrum and chemical analysis demonstrates that the three compositions are daidzein, genistein and 6,7,4′_trihydroxyisoflavone, respectively. These three compositions show strong antioxidative activity which is even stronger than that of butyl hydroxyanisol (BHA).更多还原