Li Huipin, Lin Lianzhu, Feng Yunzi, Zhao Mouming, Li Xiuting, Zhu Qiyuan, Xiao Zuobing
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
Food Chem. 2018 Feb 1;240:885-892. doi: 10.1016/j.foodchem.2017.08.001. Epub 2017 Aug 2.
The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry.
研究了7种大孔树脂对酱油中抗氧化剂的吸附和解吸特性。对具有良好吸附和解吸能力的SP - 207和SP - 825树脂进行了进一步研究。结果表明，准二级动力学模型和朗缪尔等温线模型适用于描述抗氧化剂在树脂上的整个放热和物理吸附过程。经SP - 825树脂柱纯化的酱油60%乙醇洗脱组分具有最强的抗氧化活性。测定了酱油中典型大豆异黄酮、呋喃酮、吡喃酮和酚酸的抗氧化活性和含量。这些化合物占SP - 60%组分总抗氧化活性的50.02%。通过抗氧化剂剔除实验，确定酱油中关键的小分子抗氧化化合物为4 - 乙基愈创木酚、邻苯二酚、大豆苷元和4 - 乙基苯酚。此外，从酱油中纯化得到的高含量抗氧化剂活性组分可作为生物活性成分应用于食品工业。
