Wang Huansong, Jenner Andrew M, Lee Chung-Yung J, Shui Guanghou, Tang Soon Yew, Whiteman Matthew, Wenk Markus R, Halliwell Barry
Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 8 Medical Drive, 117597 Singapore.
Free Radic Res. 2007 Apr;41(4):479-88. doi: 10.1080/10715760601110871.
Soy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide. 3-Hydroxy-2-methyl-4H-pyran-4-one (maltol) was one of several active compounds found in an ethyl acetate extract of dark soy sauce (DSS) and was present at millimolar concentrations in DSS. However, most of the antioxidant activity was present in colored fractions, two of which (CP1 and CP2) were obtained by gel filtration chromatography. Their structural characteristics based on nuclear magnetic resonance (NMR) and electrospray-ionization time-of-flight mass spectrometry (ESI-TOF-MS) analysis suggest that carbohydrate-containing pigments such as melanoidins are the major contributors to the high antioxidant capacity of DSS.
酱油是亚洲国家的一种传统发酵调味料，在体外具有较高的抗氧化活性，在体内也有一定的抗氧化活性。我们试图以2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)测定法为指导，确定其中存在的主要抗氧化剂。3-羟基-2-甲基-4H-吡喃-4-酮（麦芽酚）是老抽（DSS）乙酸乙酯提取物中发现的几种活性化合物之一，在DSS中的浓度为毫摩尔级。然而，大部分抗氧化活性存在于有色馏分中，其中两个馏分（CP1和CP2）通过凝胶过滤色谱法获得。基于核磁共振（NMR）和电喷雾电离飞行时间质谱（ESI-TOF-MS）分析的结构特征表明，含碳水化合物的色素如类黑素是DSS高抗氧化能力的主要贡献者。
