LIU Awen,XU Shuo,JIN Tieyan*.The antioxidant and anti-cancer properties of the soybean paste liqueur[J].Journal of Yanbian University,2018,44(02):160-163.
酱露酒抗氧化及抗癌性能的研究
- Title:
- The antioxidant and anti-cancer properties of the soybean paste liqueur
- Keywords:
- soybean paste liqueur; antioxidation; anticancer
- 分类号:
- TS275.4
- 文献标志码:
- A
- 摘要:
- 以朝鲜族传统大酱及38%Vol、42%Vol和50%Vol的酱露酒为研究对象,对其抗氧化能力及抗癌性能进行研究.结果表明:朝鲜族传统大酱中的总酚和黄酮类化合物含量最高,其抗氧化能力和抗癌性能最好; 3种酒精度不同的酱露酒均较好地保存了大酱中的总酚和黄酮类化合物,其中50%Vol酱露酒中的总酚和黄酮类化合物含量最高,且对DPPH自由基的清除率和对肝癌细胞HepG2、大肠癌细胞HT29的生长抑制率最高; 38%Vol酱露酒对·O-2阴离子的清除效果最好,其清除率与48%Vol酱露酒存在显著性差异; 3种酒精度不同的酱露酒对·OH自由基的清除率无显著性差异,其中42%Vol酱露酒的清除效果最好.
- Abstract:
- The antioxidant and anti-cancer properties of the Korean soybean paste and soybean paste liqueur with alcohol concentrations of 38% Vol, 42% Vol and 50% Vol are investigated. There is the highest content of total phenols and flavonoids, the best antioxidant capacity and anti-cancer properties in Korean soybean paste. The 3 kinds of soybean paste liqueur all preserved the total phenols and flavonoids in the Korean soybean paste. Among them, the content of total phenols and flavonoids, the scavenging rate of DPPH free radical and the inhibition rate on the growth of hepatoma cell HepG2 and colorectal cancer cell HT29 for 50% Vol is superior to the other 2 concentrations. The best effect on the elimination of ·O-2 anion is for 38% Vol, and there is a significant difference for 48% and 38% Vol. However, there is no significant difference in the ·OH free radical scavenging rate for 3 kinds of soybean paste liqueur, and the better effect is 42% Vol.
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备注/Memo
*通信作者: 金铁岩(1968—),男,博士,副教授,研究方向为食品发酵.