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2009•Zhongguo tiaoweipinRequires access

Determination of content and oxidation resistance activity of isoflavone in fermented soybean.

WU Qin-min

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Abstract

The content and oxidation resistance activity of isoflavone in fermented soybean were investigated in the study.The results showed that ultraviolet detecting wavelengh was 255 nm.The maximum and minimum detecting conditions were 9.0 mg/L and 0.1 mg/L respectively.The recovery and RSD under optimized conditions were 99% and 2% respectively.Fermented soybean could decrease the value of MDA and increase the activity of SOD remarkably.Fermented soybean also holded the powerful antioxidation ability against lard fat.

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What this paper is about

The content and oxidation resistance activity of isoflavone in fermented soybean were investigated in the study.The results showed that ultraviolet detecting wavelengh was 255 nm.The maximum and minimum detecting conditions were 9.0 mg/L and 0.1 mg/L respectively.The recovery and RSD under optimized conditions were 99% and 2% respectively.Fermented soybean could decrease the value of MDA and increase the activity of SOD remarkably.Fermented soybean also holded the powerful antioxidation ability against lard fat.

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Available abstract

The content and oxidation resistance activity of isoflavone in fermented soybean were investigated in the study.The results showed that ultraviolet detecting wavelengh was 255 nm.The maximum and minimum detecting conditions were 9.0 mg/L and 0.1 mg/L respectively.The recovery and RSD under optimized conditions were 99% and 2% respectively.Fermented soybean could decrease the value of MDA and increase the activity of SOD remarkably.Fermented soybean also holded the powerful antioxidation ability against lard fat.

Key concepts: Fermentation, Food science, Chemistry

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Determination of content and oxidation resistance activity of isoflavone in fermented soybean. — Research Paper | ScholarLens