不同大豆制品中大豆异黄酮含量的比较研究

大豆异黄酮是一类具有重要生物活性的化合物,在大豆及其制品中含量丰富。本实验采用乙醇热回流提取法研究大豆及其制品中异黄酮含量。结果表明:样品加标回收率大于99%,说明该方法适用于大豆样品异黄酮含量的测定;大豆及其制品中异黄酮含量的大小顺序依次为:大豆>豆浆>豆腐脑>卤水豆腐>腐竹>白豆干>豆腐皮>油豆腐>脆豆皮,表明加工工艺会影响大豆异黄酮的含量。

The comparison study of content of soy isoflavone in soybean and soybean products℃

Soy isoflavone have important biochemical activifies and are rich in soybean and soybean products. This study used 70 percent ethanol, under 70℃ water bath to extract soy isoflavone, and used the standard test samples to study the recovery rate. The results showed that the recovery rate is above 99% ,which showed that the method was applicable to analysis content of soy isoflavone in soybeans and soybean products; The content of soy isoflavone in soybean and soybean products was followed： soybean 〉 soybean milk 〉jellied bean curd 〉 marinated tofu 〉 dried bean milk cream 〉 bean-curd cake 〉 bean curd skin 〉 bean curd crouton 〉 soybean hull. The conclusion is that processing technology can effect the content of isofLavone in soybean products.