东方Cheese发酵过程中异黄酮、苷元及组分的研究

东方Cheese经毛霉发酵能去除某些过敏源,这种无盐制品深受日本民众欢迎。文中通过正交试验优化了东方Cheese中异黄酮的提取条件。采用了三波长二标样法和HPLC测定异黄酮含量和组成。检测了东方Cheese发酵过程中异黄酮含量及组成的变化:异黄酮的总量降低了37.90%;其中糖苷由34.02μg/mL降至3.11μg/mL(即已有90.86%糖苷转化为苷元),苷元含量则相应的由0.97μg/mL升至18.62μg/mL。认为异黄酮总量降低以及组成变化的主要因素是糖苷到苷元分子质量的降低和样品含水量提高;发酵后期限制组成变化的主要因素是底物浓度的降低。

The Study of Isoflavone,Aglyeones and Composition of Eastern Cheese in the Fermentation

Eastern Cheese can remove certain allergic source after the fermentation by mucor,This kind of non-NaCl product was welkl accepted in Japan.In this paper,the orthogonal tests on the extraction conditions were optimied.The method of three wave lengths of two standard samples and the HPLC method were used to determine the content and composition of isoflavone,Changes in the content and composition of isoflavone during the fermentation process of Eastern Cheese were:the content and composition of isoflavone during the fermentation process of Eastern total quantity of isoflavone reduced 37.90%,the content of glucosides droped from 34.02μg/mL to 3.11 μg/mL (it indicated that 90.86% of glucsides transformed into aglycones),corresponding the content of aglycones climbed from 0.97μg/mL to 18.62 μg/mL.It was determined that the reduction of their relative molecular weight and the enhancement of the content of water were the factors contributing to the reduction of the total quantity of isoflavone.The reduction of the content of substrate was the main factor which limited the change of the composition of isoflavone during the latter fermentation process.