Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 3
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- Pages.350-355
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- 1978
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- 0367-6293(pISSN)
Comparison of Antioxidant Activity of Ethanol-Extracts obtained from a Glucose-Ammonia and a Glucose-Glycine Browning Mixtures
Glucose-Ammonia 및 Glucose-Glycine 갈색화(褐色化) 반응액(反應液)에서 얻어진 Ethanol 추출물(抽出物)의 항산화효과의 비교(比較)
- Lee, Hyang-Hee (Department of Food Technology, College of Agriculture, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, College of Agriculture, Korea University)
- Published : 1978.09.30
Abstract
An attempt was made to compare the antioxidant activity of ethanol extracts of a glucose-ammonia (0.2 M+0.2 M) browning mixture with that of the corresponding glucose-glycine mixture, in soybean oil substrates, on the basis of peroxide value (POV), thiobarbituric acid value (TBA-value) and acid value (AV) development. Absorbances, at 470 nm, of the former mixture after 2 and 5 hour browning were 1.88 and 3.42 while those of the latter mixture were 0.02 and 0.07. The POVs of the supstrates containing the extracts taken after 2, 15, and 40 hrs from the former mixture were 15.8, 14.2, and 12.6 after 30 day storage at
Glucose-ammonia(각 0.2M)와 glucose-glycine(각 0.2M) 갈색화(褐色化) 반응액(反應液)의 색깔을 측정하고, 또한 이들의 ethanol 추출물(抽出物)들이 함유된 대두유(大豆油)의 POV, TBA가(價) 및 산가(酸價)를 정기적으로 측정하여 그항산화작용(抗酸化作用)을 비교하였다. Glucose-ammonia 반응액(反應液)의 2, 5시간후의 absorbance (470 nm)는 각 1.88 및 3.42였으며, 후자(後者)의 경우 0.02와 0.07였다. 반응액(反應後) 2,15 및 40시간이 경과한 glucose-ammonia 및 glucose-glycine 반응액(反應液)에서 얻은 추출물(抽出物)들이 들은 기질(基質)
Keywords