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《Science and Technology of Food Industry》 2009-08
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Study on extration technology of isoflavone from soy sauce residue and its antioxidant activity

HUANG Chan-yuan,CUI Chun,ZHAO Mou-ming (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)  
The ethanol extract conditions of isoflavone from soy sauce residue and its antioxidant activity were studied.The optimized extracting conditions were:ethanol concentration 94%,ratio of liquid to soy sauce residue 17∶1,extracting temperature 60℃ and extracting time 2h according to response surface analysis.Under these conditions,the extraction yield could raise up to 1.14%.Soy sauce residue isoflavone extract showed stronger ABTS+· scavenging activity and chelating activity than soybean isoflavone extract.Their DPPH· scavenging activity and reducing power were equivalent to soybean isoflavone extract.
【Fund】: 国家十一五科技支撑计划项目(2006BAD27B09-6);; 广东省科技计划工业攻关项目(2007A010900001);; 广东省科技计划项目(2008A010900001)
【CateGory Index】: TQ461
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