Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of South China University of Technology(Natural Science)》 2001-09
Add to Favorite Get Latest Update

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
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 1 Hits
1 ;发酵豆制品抗氧化作用的研究进展[J];China Condiment;2008-08
China Proceedings of conference Full-text Database 1 Hits
1 ;Antioxidative Components in Soybean and Soybean Products[A];[C];2003
Chinese Journal Full-text Database 10 Hits
1 WANG Lu-feng et al(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070);Development of Food Flavor Isolation and Analysis Techniques[J];Journal of Anhui Agricultural Sciences;2009-02
2 LIANG Rui-xia et al(College of Life Science,Hebei Normal University,Shijiazhuang,Hebei 050016);Determination of Usnic Acid in Lichen at Different Elevations by HPLC[J];Journal of Anhui Agricultural Sciences;2011-19
3 Zhao Jihong 1) Liang Yu 2) Yan dayu 2) (1)College of Basic Sci., North China Univ. of Tech., 100041, Beijing, China 2) Graduate School of Univ. of Sci. &Tech. of China, 100039, Beijing, China);Structure-Antioxidation Relationship of Flavonoid Antioxidants[J];Journal of North China University of Technology;2001-01
4 ZHANG Liang1,2,DENG Yu-lin1,2,ZHANG Yu-kui 1,LI Liang1,2,DAI Rong-ji 1,2,MENG Wei-wei 1,2,CHEN Yan2,JIA Shao-hua1,2(1.School of Life Science,Beijing Institute of Technology,Beijing 100081,China;2.Beijing BIT&GY Pharmaceutical R&D CO,LTD,Beijing 100081,China);Preparation and Structural Identification of C-glycoside Flavone Compounds Isolated from the Leaves of Belamcanda Chinensis[J];Transactions of Beijing Institute of Technology;2010-10
5 Wang Yinping, Wu Jiaxiang, Zhang Fenglan, Wang Xinrui (Dept. of Pathol, Basic School of Medical Sciences);EFFECT OF SOYASAPONIN AND GINSENOSIDE (STEMLEAVE SAPONIN) ON SOD AND LPO IN DIABETIC RATS[J];;1993-02
6 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 );Study on antioxidant abilities of isoflavones from fermented soybean[J];Journal of Northeast Agricultural University;2005-03
7 Chen Xi-ling, Zhao Cong-fu (from Institute of Forestry and Pedology, Academia Sinica), Luo Guang-yu (from North-Eastern college of Foresrty, Harbin);A LIST OF LICHENS IN N. E. CHINA[J];;1981-03
8 LIU Ming,LUO Yuan-xu,NI Hui,WU Yong-pei(College of Bioengineering,Jimei University,Xiamen 361021);ACTIVE ANALYSIS OF SOYBEAN ANTIOXIDATIVE PEOTIDE FROM SOLID STATE FERMENTATION[J];Soybean Science;2007-03
9 JIN Zhaoxia,ZHANG Chunzhi,JIN Fengxie(Coll. of Bio. & Food Technol., Dalian Inst. of Light Ind., Dalian 116034,China);Selection of strains producing soy sauce and their fermentation conditions[J];Journal of Dalian Institute of Light Industry;2003-01
10 WU Shi-rong~(1,2), LI Zhi-liang~(1,2), LI Gen-rong~1, YANG Sheng-xi~1 (1.College of Chemistry and Chemical Engineering, Chongqing University,Chongqing 400044,China; 2.College of Biological Engineering, Chongqing University, Chongqing 400044 ,China);Biological Mass Spectrometry for Macromolecules: Approaches and Applications[J];Journal of Chongqing University(Natural Science Edition);2004-01
【Secondary References】
Chinese Journal Full-text Database 7 Hits
1 WU Lan-fang,JIANG Ai-min,QU Zhi,REN Jun-feng,ZENG Xian-hao (College of Food Science,South China Agricultural University,Guangzhou 510640,China);Study on the main components and Antioxidant Activity of Aspergillus-type Fermented Soybean[J];Modern Food Science and Technology;2013-01
2 PENG Zhi-Ni1 GUO Li-Qiong1,2 ZHANG Xin-Chao1 LIN Jun-Fang1,2 ZHANG Wen-Shu1 1Department of Bioengineering,College of Food Science,South China Agricultural University,Guangzhou 510640,China 2Institute of Biomass Research,South China Agricultural University,Guangzhou 510640,China;Compositions and antioxidant activities of soybean substrate during solid-state fermentation by Cordyceps militaris[J];Mycosystema;2011-02
3 Yang Youwang;Zhou Sumei;Yi Cuiping;School of Chemistry and Biological Engineering,Changsha University of Science and Technology;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences;;Exploration on the preparation of rice noodle starter[J];Cereal & Food Industry;2015-02
4 LU He1,ZHANG Bi-bo2,LUO Xue-lian2(1.Department of Microbiology,Chongqing Medical University,Chongqing 400016,China;2.College of Life Sciences,Chongqing University of Arts and Sciences,Chongqing 402168,China);Study on production of γ-linolenic acid(GLA) by Douchi using Mucor racemosus[J];Science and Technology of Food Industry;2011-04
5 WANG Yao-nan 1 , JIN Shao-ming 2 , ZHAO Shu-rui 1* (1.Medical Experiment and Test Center, Capital Medical University, Beijing 100069; 2.China Meat Research Center, Beijing 100068);Investigation with ESR on the radical scavenging effect of sufu[J];Food Science and Technology;2013-06
6 Liu Jinxiu Chen Wei Cheng Fang Li Jing(College of Food Science and Engineering,Shandong Agricultural University,Tai′an 271018);Study on the Influence of Mixed Strains Fermentation on the Antioxidant Properties of Fermented Soya Beans[J];Journal of the Chinese Cereals and Oils Association;2013-04
7 SHEN Xiao-lu;WU Lan-fang;GUO Shan-guang;FAN Meng-meng;CHENG Wei-wei;JIANG Ai-min;College of Food Science,South China Agricultural University;Hebei University of Chinese Medicine;;Study on the Main Bioactive Components and Antioxidant Activity before and after Hydrolysis of the Aspergillus-type Fermented Soybean in Alcalase[J];China Condiment;2015-09
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved