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《Journal of South China University of Technology(Natural Science)》 2001-09
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Structure Identification and Antioxidative Activity Study on Flavonoids in Soy Sauce

Zhang Hai_de Zhang Shui_hua Xiao Kai_jun Li Lin Guo Si_yuan (College of Food and Bioengineering, South China Univ. of Tech., Guangzhou 510640, China)  
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).
【CateGory Index】: TS264.21
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