文章基本信息

标题：食品の抗酸化能測定法，食品機能性成分分析法の標準化と応用（平成30年度日本食品科学工学会奨励賞）
本地全文：下载
作者：渡辺純 ; 渡辺純
期刊名称：日本食品科学工学会誌
印刷版ISSN：1341-027X
电子版ISSN：1881-6681
出版年度：2019
卷号：66
期号：4
页码：111-117
DOI：10.3136/nskkk.66.111
出版社：Japanese Society for Food Science and Technology
摘要：The functionality and content of functional components in foods need to be measured precisely. We have improved methods to evaluate the antioxidant capacity of foods based on oxygen radical absorbance capacity, and the content of quercetin in onions and isoflavones in soybeans. The precision of these methods was validated by inter-laboratory tests in accordance with internationally standardized protocols. These methods enable precise evaluation of antioxidant capacity and content, and the values are comparable. In this review article, the validated methods are introduced and the possible applications of the methods are discussed..
关键词：method standardization;分析法標準化;antioxidant capacity;抗酸化能;quercetin;ケルセチン;isoflavones;イソフラボン