Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce.
Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce.
复制标题
化学发光法测定的过氧自由基清除能力与酱油中氨基羰基反应产物的关系。
DOI：
10.3892/ijmm.12.6.923
复制
发表时间：
2003
影响因子：
5.4
通讯作者：
Yoshiyuki Tamura
中科院分区：
文献类型：
--
作者：
M. Ando;K. Harada;S. Kitao;Makio Kobayashi;Yoshiyuki Tamura
氧相关的自由基已被认为是衰老和各种疾病的原因，例如，各种癌症和类风湿性关节炎。因此，在食品材料中寻找自由基清除剂作为抗氧化剂。酱料是东亚国家的传统发酵调味品，在世界各地都有供应。用鲁米诺化学发光法研究了氨基羰基化反应的主要产物类黑精与过氧化氢自由基清除能力的关系，研究了酱料中的美拉德反应。在这项研究中，我们报告说，酱料具有很高的抗氧化能力，并从26个酱油的IC 50值的情况下，酱料的颜色被标准化的光密度的比较，它被发现，不仅类黑精是一种抗氧化产品，而且其他产品也有很强的抗氧化性能。
Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. Because of this a radical scavenger as an antioxidant has been sought in food materials. Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world. The relationship between the peroxyl radical scavenging capability using the luminol chemiluminescence method and melanoidin, the main product from aminocarbonylation, i.e., Maillard reaction, from soy sauce was examined. In this study, we report that soy sauce has a very high antioxidative capacity and from the comparisons of the IC50 values of 26 soy sauces in the case of the optical density of the soy sauce's color being standardized, it was found that not only melanoidin is an antioxidative product, but also other products have strong antioxidative properties.