摘要
研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化。研究结果表明:在腐乳前发酵和盐制过程中,大豆异黄酮的总含量逐渐减少;大豆异黄酮总含量的损失主要是由白坯的制作和盐制过程引起的。在腐乳前发酵和盐制过程中,大豆异黄酮组分也发生改变:随着大豆异黄酮糖苷(daidzin和genistin)含量的减少,其相应的苷元(daidzein和genistein)明显增加。盐制过程中较低盐含量下的大豆异黄酮的含量较高。
In this study,change of isoflavone contents and compositions in sufu（fermented tofu） during pre-fermentation and salting was investigated.Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting.The loss of isoflavones was mainly attributed to tofu preparation and salting process.The compositions of isoflavone were altered during pre-fermentation and salting,which revealed an increase of aglycones such as daidzein and genistein,and a corresponding decrease of glucosides such as daidzin and genistin.Total content of isoflavones in sufu treated with less than 10% salt was higher than that of sufu treated with 15% salt.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第1期51-53,共3页
Food Science
基金
湖北省重点科技专项项目(2006AA201B29)
湖北省农业科技创新中心创新团队项目(2007-620)
作者简介
周荧（1984-），女，硕十研究生，主要从事农产品加工化学研究。E-mail：sabrinazhou21@yahoo．com．cn
通信作者：潘思轶（1964-），男，教授，博士，主要从事农产品加工化学研究。E—mail：pansiyi@hzau．edu．cn
