以酱油渣为主要原料,通过微波与酶法结合提取抗氧化物质,用邻苯三酚自氧化法、Fenton反应法、小鼠肝脏自氧化法、对油脂过氧化等研究酱油渣提取物的抗氧化活性。结果表明:在实验浓度范围内,酱油渣提取物对羟自由基、超氧阴离子、小鼠肝脏自氧化具有较好的抑制作用,其半数抑制率(IC50)分别为27.90mg/mL,18.33mg/mL,0.3235mg/mL。提取物还可抑制油脂氧化,增加其贮存性。 The soy sauce residue was taken as the main raw material, anti-oxidant substances were extracted by microwave and enzymatic method, the anti-oxidant substances were extracted by pyrogallol autoxidation method, Fenton reaction method, mouse liver autoxidation method, Oxidative activity. The results showed that soy sauce residue extract had good inhibitory effect on hydroxyl radical, superoxide anion and mouse liver autoxidation in the range of experimental concentration. The IC50 values ​​were 27.90 mg / mL and 18.33 mg / mL, 0.3235 mg / mL. Extracts also inhibit oil oxidation and increase their storage.