| 永川豆豉传统发酵过程中的大豆异黄酮变化 |
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| 引用本文： | 索化夷,骞宇,卢露,阚建全.永川豆豉传统发酵过程中的大豆异黄酮变化[J].食品科学,2012,33(8):270-273. |
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| 作者姓名： | 索化夷 骞宇 卢露 阚建全 |
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| 作者单位： | 西南大学食品科学学院;重庆市特色食品工程技术研究中心;重庆教育学院生物与化学工程系 |
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| 基金项目： | 西南大学基本科研业务费专项(XDJK2009C041) |
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| 摘 要： | 为了探明永川豆豉在传统发酵过程中大豆异黄酮总含量和构成变化,采用高效液相色谱技术对永川豆豉传统发酵过程中大豆异黄酮总量和构成进行测定。结果表明:永川豆豉在发酵加工过程中大豆异黄酮总含量由发酵起始的3117mg/kg下降到豆豉成熟时的1754mg/kg;大豆异黄酮构成变化显著,游离苷元型大豆异黄酮含量迅速增加由发酵起始的3.2%上升到豆豉成熟时的95.7%,同时结合糖苷型大豆异黄酮含量迅速降低。
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| 关 键 词： | 永川豆豉 大豆异黄酮 苷元型异黄酮 糖苷型异黄酮 |
Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation |
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| SUO Hua-yi,QIAN Yu,LU Lu,KAN Jian-quan.Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation[J].Food Science,2012,33(8):270-273. |
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| Authors: | SUO Hua-yi QIAN Yu LU Lu KAN Jian-quan |
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| Affiliation: | 1,2,(1.College of Food Science,Southwest University,Chongqing 400715,China; 2.Engineering Technology Research Center for Characteristic Food of Chongqing,Chongqing 400715,China; 3.Department of Biological and Chemical Engineering,Chongqing Education College,Chongqing 400067,China) |
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| Abstract: | Soybean isoflavones are a group of important functional components in Douchi such as genistein and daidzein.The content of soybean isoflavone in Yongchuan Douchi during the traditional fermentation process was determined by high performance liquid chromatography(HPLC) in this study.The results showed that the content of soybean isoflavone revealed a gradual decrease from 3117 to 1754 mg/kg during the fermentation process.The content of aglycone exhibited a dramatic increase from 3.2% to 95.7% while the content of glucosides presented a considerable drop. |
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| Keywords: | Yongchuan Douchi soybean isoflavone aglycone glucosides |
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