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문갑순,Homma, Seiichi 인제대학교 1995 仁濟論叢 Vol.11 No.2
To understand the relationship between antioxidative effect and metal chelating activity of soybean sauce, the antioxidative effect of 8 month fermented soybean sauce was measured by ferric thiocyanate method, and copper chelating activity was measured by Sepharose 6B column chromatography: 8 month fermented soybean sauce was chromatographed on Sephadex G-50 column, and the characteristics of soybean sauce such as ninhydrin reaction, color intensity in 420nm and 280nm, antioxidative effect by ferric thiocyanate method, salt concentration were examined. Antioxidative activity of 8 month fermented soybean sauce was strong in fractions showing high ninhydrin positive reaction, absorbance at 280nm, salt concentration, but it did not correspond with absorbance at 420nm. To exclude the effect of salt in soybean sauce, desalted soybean sauce prepared by electrodialysis, was rechromatogrophed on Sephadex G-50 column and the characteristics of fractions were compared. Antioxidative activity was the strongest in fractions corresponded to ninhydrin costive reaction substance, absorption at 280nm. The molecular weight of these fractions was about 7,200. Soybean sauce was separated into three fractions by Cu(Ⅱ) chelating affinity column chromatography: The first fraction eluted at pH 7.9 showed high concentration of copper ion, and color intensity at 405nm, and ninhydrin positive reaction. The second fraction eluted out during the pH gradient fall(pH 7.9 to 3.4), had low absorbance at 405nm but appreciable amounts of copper ions, ninhydrin positive reaction substance. The third elected out by EDTA contained a large amount of Cu ion as expected from Cu ion binding capacity of EDTA. These three components were separated on Sephadex G-50 column chromatography and absorption at 420nm, 280nm, copper ion contents and ninhydrin positive reaction were determind. The components which has lower molecular weight showed strong copper ion chelating activity, increased absorption at 280nm, ninhydrin positive reaction substance. The data suggest that the antioxidative activity of soybean sauce is closely related to its metal chelating activity.