Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 156 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.035

Food and Fermentation Industries

Study on Extraction Technology of Melanin from Soy Sauce Waste and Its Biological Function

  • Ren Hong-yang ,
  • Wang Xin-hui ,
  • Liu Da-yu
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Online published: 2010-05-25

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Abstract

The extraction process of melanin from soy sauce waste,the abilities of anti-UV ray,antioxidative on DPPH Free Radical and anti-peroxide on bean oil were studied.The optimal process parameters were : 70% ethanol as extractive agent,extraction temperature 40℃,pH 3.0~3.5,extraction time 100min.The melanin exhibits the strong ability of anti-UV rays and high inhibition oxidative activity of DPPH Free Radical as well as anti peroxide on bean oil.

Key words： soy sauce waste; melanin; extraction process; ability of antiultraviolet ray irradiation; ability of antioxidative

Cite this article

Ren Hong-yang , Wang Xin-hui , Liu Da-yu . Study on Extraction Technology of Melanin from Soy Sauce Waste and Its Biological Function[J]. Food and Fermentation Industries, 2010 , 36(05) : 156 -160 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.035

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