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大豆异黄酮属黄酮类混合物。阐述大豆异黄酮国内外研究现状,大豆异黄酮系列产品,大豆异黄酮的主要功能作用,以期为大豆异黄酮研究提供帮助。 相似文献
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本文比较了青方、红方、白方和低盐红腐乳中大豆异黄酮组成和含量差异,并对青方腐乳发酵过程中大豆异黄酮含量和构型变化规律进行研究。结果表明,四种类型腐乳中大豆异黄酮基本以苷元形式存在,青方腐乳大豆异黄酮含量明显低于其他类型腐乳,仅为红方腐乳的33.01%,从单一异黄酮来看,大豆苷元和染料木素在四种类型腐乳中的含量明显高于黄豆黄素;青方腐乳发酵过程中大豆异黄酮转化研究发现,白坯中大豆异黄酮以糖苷型为主,染料木苷含量高于大豆苷和黄豆黄苷,前酵过程中糖苷型大豆异黄酮转化为苷元型大豆异黄酮,盐腌过程中糖苷型大豆异黄酮含量有轻微降低,发酵过程中苷元型大豆异黄酮总量在后酵前30 d显著下降,其中大豆苷元可能部分转化为雌马酚,导致青方腐乳大豆异黄酮含量明显低于其他类型腐乳,对其转化物质需进一步鉴定。 相似文献
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大豆异黄酮的特性及其应用前景展望 总被引:2,自引:0,他引:2
目的:为开拓大豆异黄酮新的研究空间和研究领域,起抛砖引玉的作用。方法:通过查阅、引用文献和拓展思维,综述了大豆异黄酮的研究现状与应用展望。结果:本文较系统地介绍了大豆异黄酮的种类、分布及特性,概述了大豆异黄酮的生理活性,以及国内外的研究进展,展望了其应用开发前景。结论:随着大豆异黄酮研究工作的不断深入,大豆异黄酮将显现出越来越多的研究空间和应用价值。 相似文献
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采用高效液相色谱法对黑龙江省不同产地、不同品种大豆中大豆异黄酮含量进行测定,利用不同品种和产地大豆中大豆异黄酮单体含量的不同对大豆异黄酮溯源特征指标进行筛选。结果表明:同一产地不同品种之间大豆异黄酮单体含量总体差异显著(p<0.05),不同产地不同品种之间大豆异黄酮单体含量总体没有显著差异(p>0.05)。因此,可以利用不同品种大豆中大豆异黄酮单体含量作为对大豆异黄酮溯源特征指标实现品种溯源。 相似文献
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加热预处理对大豆胚芽风味及其异黄酮存在形式的影响 总被引:2,自引:0,他引:2
大豆胚芽含有大量异黄酮化合物,天然异黄酮存在形式主要丙二酰型糖苷,此类异黄酮化合物是大豆胚芽的苦涩、豆腥味的主要呈味物质。研究显示采用加热处理可较大程度地降低大豆胚芽的苦涩味,从而改善胚芽的风味。采用HPLC分析显示,加热处理可使丙二酰型异黄酮糖苷转换为乙酰型糖苷,甚至糖苷化合物,后者的呈味显著低于丙二酰型异黄酮糖苷化合物。 相似文献
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采用大豆异黄酮(soy isoflavone,SI)和玉米淀粉(corn starch,CS)复合,通过热溶法制备大豆异黄酮-玉米淀粉(SI-CS)复合物,应用快速黏度分析仪(rapid visco analyser,RVA)、流变仪、质构仪(texture analyzer,TPA),研究SI-CS复合物糊化特性、流变特性及质构特性的变化规律。以复合物中SI含量为指标,通过单因素结合响应面试验探究SI添加量、加热温度、加热时间对复合物中SI含量的影响。结果表明:SI添加量2.4%、加热温度70℃、加热时间1.0 h时复合物中SI含量为5.04 mg/g。与对照CS相比,SI-CS复合物峰值黏度增加20.39%、崩解值降低70.78%;SI-CS复合物的储能模量(G')降低,而损耗模量(G")升高,即弹性降低而黏性升高;SI-CS复合物硬度降低20.22%。 相似文献
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Crystal Blake Trevor Hansen Trent C. Simmons Edwin D. Lephart 《Journal of Functional Foods》2013,5(3):1494-1501
Soy isoflavone consumption appears to be beneficial for several health parameters. We report the influence of (lifelong exposure to) a high soy/isoflavone (High-Iso) compared to a low soy/isoflavone (Low-Iso) diet on body weight (BW), white adipose tissue (WAT) deposition, prostate weight (PW), testicular weight (TW), and testosterone levels in young adult male Long-Evans rats. WAT deposition and the WAT/BW ratios were significantly less in High-Iso vs. the Low-Iso fed animals. TW and TW/BW ratios were significantly greater in High-Iso vs. Low-Iso fed animals. Sertoli cell area, seminiferous tubule lumens and seminiferous tubule areas were significantly greater in High-Iso vs. Low-Iso animals. These data suggest that consumption of a soy diet high in isoflavone/polyphenolic molecules from conception appear to be beneficial in decreasing PW and WAT deposition while increasing TW, Sertoli cell area and seminiferous tubule volume. 相似文献
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BACKGROUND: There have been conflicting study results concerning how the food matrix affects the bioavailability of isoflavone aglycone and glucoside. In this study the bioavailability of isoflavones after a single ingestion of aglycone‐rich fermented soybeans (Fsoy) and glucoside‐rich non‐fermented soybeans (Soy) was compared. Eleven healthy postmenopausal Japanese women were recruited for a randomised, double‐blind, crossover trial and consumed Fsoy or Soy powder dissolved in hot water. Blood samples were collected 0, 1, 2, 3, 4, 6, 8, 12 and 24 h and urine samples from 0 to 48 h after ingestion of the powders. The Fsoy and Soy powders ingested had the same total isoflavone content (95 µmol), but the former was rich in aglycone (90.6 µmol) while the latter was rich in glucoside (81.9 µmol). RESULTS: Serum concentrations of total isoflavones after 1–4 h were significantly higher in the Fsoy group than in the Soy group. The Fsoy group showed significantly higher maximum concentration (Cmax: 2.79 ± 0.13 vs 1.74 ± 0.13 µmol L?1) and area under the curve (AUC0–24 h: 23.78 ± 2.41 vs 19.95 ± 2.03 µmol day L?1) and lower maximum concentration time (Tmax: 1.00 ± 0.00 vs 5.00 ± 0.67 h) compared with the Soy group. The cumulative urinary excretion of total isoflavones after 2 h was significantly higher in the Fsoy group than in the Soy group. Individual isoflavones (daidzein, genistein and glycitein) showed similar trends to total isoflavones. Equol (a metabolite from daidzein) did not differ between the two groups. CONCLUSION: The results of this study demonstrated that the isoflavones of aglycone‐rich Fsoy were absorbed faster and in greater amounts than those of glucoside‐rich Soy in postmenopausal Japanese women. Copyright © 2010 Society of Chemical Industry 相似文献
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MARILEUSA D. CHIARELLO JEAN-LOUIS LE GUERROUÉ CAROLINA M.S. CHAGAS OCTAVIO L. FRANCO ELIANDRA BIANCHINI MARCELO J. JOÃO 《Journal of Food Biochemistry》2006,30(2):234-247
Soy foods have attracted much attention for their possible effects on human health because of their phytochemical content, mainly isoflavones. Twelve forms of isoflavones have been identified in soybeans and soy products. Technological processes like heat treatment or fermentation can change the isoflavone profile of soy products. In this study, the effects of heat treatment and grain germination on isoflavone profile of soy milk prepared from BRS 213 soybean variety were evaluated. Isoflavone forms were separated and quantified by reversed‐phase high‐performance liquid chromatography. Heat treatment by autoclaving for 5 min did not affect the total isoflavone content, but led to a 90% decrease in malonyl forms, whereas β‐glycosides increased by 70%. Autoclaving for 15 min led to a 20% loss of total isoflavones. Germination for 3 days did not change the total isoflavone content, but changed the distribution profile (15% increase of malonyl forms and 30% decrease of β‐glycosides). Germination for 7 days increased the bioavailability of aglycone isoflavones in soy milk by seven times. 相似文献