食品工业科技Issue(9)：144-146,3.
大豆异黄酮抗氧化稳定性研究
Study on the antioxidation stability of soybean isoflavone
摘要
Abstract
The antioxidation stability of soybean isoflavone was determined on the potassium hexacyanoferrate reduction method.Studied on the effect of different illumination conditions,temperature,food ingredients and preservatives to the antioxidation stability of soybean isoflavone,compared the influence of them and give an evaluation to the antioxidation stability of soybean isoflavone.According to the result,the antioxidation stability reduces as the rising of temperature and the time of heating.Among the three illumination conditions,the illumination condition and the natural light had a bigger influence to the antioxidation stability of soybean isoflavone,the antioxidation stability reduces as the time goes on.The sodium chloride,sucrose,glucose,five metal ions（K＋,Ca2＋,Mg2＋,Zn2＋,Cu2＋）and the sorbicacid had different effects on the antioxidation stability of soybean isoflavone,so soybean isoflavone should be kept in dark and low temperature place,meanwhile,avoided to contact with metal ions.关键词
大豆异黄酮/抗氧化稳定性/外界因素Key words
soybean isoflavone/the antioxidation stability/external factors分类
轻工纺织引用本文复制引用
程一鑫,马龙,张斌,许晖..大豆异黄酮抗氧化稳定性研究[J].食品工业科技,2011,(9):144-146,3.基金项目
安徽省高校省级自然科学研究项目 （）
安徽省高等学校省级食品科学与工程特色专业建设点资助 （）
安徽省食品科学与工程教学团队项目资助 （）
