摘要
大豆异黄酮是大豆及其制品中的重要功能性成分,采用反相高效液相色谱技术(RP-HPLC)对国内17个品牌市售豆豉进行大豆异黄酮含量和组成的测定,结果显示:市售豆豉中异黄酮含量差异较大(24～1471μg/g),主要以游离苷元型式存在,Daidzein和Genistein是苷元型异黄酮的主要组成部分;曲霉型豆豉的异黄酮含量显著高于其他类型豆豉。同时,对影响发酵豆制品中异黄酮组成的各因素进行分析,为消费者选择大豆制品和企业改善加工工艺提高产品品质提供参考。
Soybean isoflavones is a class of important functional components in soybeans and soybean products which have many physiological properties. The content and distribution of isoflavones in 17 brands of commercial Douchi were determined by RP-HPLC in this study. The total content of isoflavones in Douchi extracts were observed from 24 μg/g to 1471 μg/g. Aglycones are the main forms of isoflavones in Douchi samples. Daidzein and genistein were the predominant forms in aglycones. Isoflavone content of Aspergllioustype Douchi were significantly higher than the other type of Douchi. Furthermore, the factors which may influence the content and distribution of isoflavones in processing were analyzed. It may helpful to select soybean food for consumers and improve processing technology in the future.
出处
《食品科技》
CAS
北大核心
2009年第1期20-24,共5页
Food Science and Technology
基金
国家“十一五”科技支撑计划项目(2006BAD27B09)
作者简介
刘亚琼（1972-），女，博士研究生，研究方向为大豆功能性食品。
通讯作者
