超临界萃取大豆胚轴油

简要介绍了超临界CO2 萃取大豆胚轴油的工艺条件的确定过程。在此条件下 ,得到了优质胚轴油 (色泽Y70 /R2 ) ,并为开发高质量的蛋白和富含大豆皂素和大豆黄酮产品提供了优质原料(残油小于 1%、蛋白变性程度小 )     

利用超临界CO_2技术综合开发大豆胚芽

简要讲述了开发大豆胚芽产品的意义及如何以超临界CO2技术开发大豆胚芽油及富含大豆皂素和大豆异黄酮的产品。     

大豆总皂甙抗衰老作用的研究 Ⅱ.抗衰老功能的实验研究

大豆皂甙是一类具有调节人体代谢作用的天然活性物质,上文[1]已对其延长寿命的生命实验结果论述过。本文主要对大豆皂甙抗衰老功能各种生化实验进行测定。其中包括大豆皂甙对小鼠老化相关酶活性的影响;大豆皂甙对小鼠老化代谢产物产生的抑制作用的测定。结果表明,大豆皂甙有抑制小鼠血浆及肝脑中过氧化脂质含量,提高老龄鼠红细胞及肝中超氧化物歧化酶活性,提高小龄鼠全血过氧化氢酶及谷胱甘肽氧化酶作用。而对老龄鼠心肌脂褐素及皮肤羟脯氨酸含量分别有抑制及提高的作用;而对全脑中单胺氧化酶抑制作用尤其明显。     

Isolation and structural elucidation of a new saponin (‘Soyasaponin V’) from haricot bean (Phaseolus vulgaris L.)

A new triterpenoid saponin has been isolated from haricot beans and its structure shown to be 3-O-[β-D-glucopyranosyl(1→2)-β-D-galacto-pyranosyl (1→2)-β-D-glucuronopyranasyl] olean-12-en-3β, 22β, 24-triol. The dietary intakes of saponins are discussed and the possible physiological consequences are identified.     

Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls

The amphipathic character of soyasaponins and their consequent biological and technological properties are well-recognised. However, mainly due to the absence of purified compounds, no data are available on the amphiphilic surfactant properties of individual soyasaponins. In this study we developed a preparative method for the purification of the main soyasaponins species from soy germ. Reversed-phase chromatography (Source 15 RPC) gave a good resolution of the various soyasaponins, and was used for the purification of non- and fully-acetylated soyasaponin Ab, DDMP-conjugated and unconjugated soyasaponins Ba and Bb. For these compounds, the critical micelle concentration (CMC), the minimal attainable surface tension (γ_CMC) and the surface density (Γ_max) were determined using the Wilhelmy plate method. The order of CMC values was as follows: soyasaponin Bb < Ba < βg < αg < Ab < non-acetylated Ab, and the CMC was found to range from 0.56 and to 3.2 g/L. It was concluded that the number of sugar side chains, the presence of acetyl groups and the presence of a DDMP-group are the main factors influencing the CMC of soyasaponins.     

大豆总皂甙抗衰老作用的研究 I.生命实验的研究

大豆皂甙(Soyasaponin)是豆科植物的豆粕提取的天然活性物质。利用oregeon.K.野生型果腹果蝇(DrosophilaMelanogaster)生存试验证实,在其生长培养料中加入0.01%～0.02%浓度的大豆皂甙,与对照组相比雌性果蝇平均存活天数,平均最长存活天数两项指标均有明显差异。利用大豆皂甙做的人胚肺二倍体成纤维细胞体外抗衰老模型试验进一步证实大豆皂甙组细胞可延长生长至80代,而对照组细胞最长存活时间只有51代。传代终止时两组细胞均保持二倍体性质,随着代龄的增加,皂甙组细胞的增殖能力、SOD含量和一代存活时间均高于对照组。随着代龄的增加,这种差异更明显。     

Soyasaponin I,a compound possessing undesirable taste characteristics isolated from the dried pea (Pisum sativum L.)

One of the compounds contributing to the undesirable sensory characteristics (bitterness and astringency) of some cultivars of dried pea and their products has been identified by chemical and spectroscopic techniques as soyasaponin I, a sapogenin trisaccharide previously reported in soya.     

大豆胚芽甲醇提取物中大豆皂甙、大豆异黄酮分离纯化工艺研究

分别用化学溶剂沉淀法和几种不同的柱层析法（硅胶柱,聚酰胺柱,葡矣糖凝胶柱）从大豆胚芽甲醇提取物中分离精制大豆皂甙和异黄酮甙,并对这几种方法加以比较。     

Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ

Soy germ is a remarkable source of bioactive phytochemicals offering an interesting alternative as starting ingredient for fermented food. This work aimed to determine whether lactic acid bacteria fermentation of soy germ induces changes on its phytochemical composition. The antioxidant properties of fermented soy germ samples periodically taken during the fermentation process were evaluated and correlated with the concentration and structural modifications of isoflavones, saponins, phytosterols and tocopherols. Fermented soy germ extracts exhibited a higher inhibition effect against the superoxide anion radical, and lesser but significant ferric-reducing and DPPH radical scavenging effects compared with raw soy germ. By comparison to the traditional whole seed-based products, soy germ exhibits higher levels of isoflavones, saponins, phytosterols and tocopherols. All these phytochemicals contributed to the antioxidant capacity of soy germ and were conserved under lactic acid bacteria fermentation.