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《Journal of Northeast Agricultural University》 2005-03
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Study on antioxidant abilities of isoflavones from fermented soybean

LU Yan1,ZHANG Cui-feng2,WANG Guang-xu3,WANG Hong-feng4,WANG Li -qun1( 1. College of Life Science, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC; 2. The Group of Sanleyuan Biology Engineering Stock CO., Ltd, Harbin Heilongjiang 150086, PRC; 3. College of Animal Science and Technology, China Agricultural University, Beijing 100083, PRC; 4. Veterinary Research Station of Harbin, The Institute of Agricultural Science of China, Harbin Heilongjiang 150001, PRC )  
The text had been studied the activation of anti-oxidizion of different isoflavones drawn from the soybean and fermented soybean(tempe). The result was found, POV was 30.8, 38.1 and 162.7 mol·kg-1 adding tempe isoflavone, soybean isoflavone and the contrast in lards sample on 21 days. Tempe isoflavone in 100 -25 times for O2-·. scavenge lead as 45.6%-26.8%, the scavenging rates which contrasts the sample were 43. 1%-24%. Result indicated the anti-oxidizeing activation of tempe isoflavones were better than the contrast.
【Fund】: 黑龙江省自然科学基金(C0131)
【CateGory Index】: S565.1
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