| 大豆异黄酮的研究与应用进展 |
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| 引用本文： | 高秀芝,刘慧,丁雪莲,陈庆森.大豆异黄酮的研究与应用进展[J].食品科学,2004,25(11):386-392. |
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| 作者姓名： | 高秀芝 刘慧 丁雪莲 陈庆森 |
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| 作者单位： | 北京农学院食品科学系，天津市食品生物技术重点实验室 |
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| 摘 要： | 异黄酮是一类具有重要生物活性的化合物,在大豆和大豆制品中含量丰富。 本文综述了大豆异黄酮的组成结构、生理功能和提取工艺,影响异黄酮含量的各种因素:品种、储藏条件、子粒部位、加工方法等,以及大豆异黄酮在保健食品中的应用,分析了目前大豆异黄酮的市场状况,以及我国大豆异黄酮的研究前景。
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| 关 键 词： | 大豆 大豆异黄酮 化学结构 生理功能 提取工艺 |
| 文章编号： | 1002-6630(2004)11-0386-07 |
Progress on the Study and Application of Soybean Isoflavones |
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| GAO Xiu-Zhi,LIU Hui,DING Xue-Lian,CHEN Qing-Sen.Progress on the Study and Application of Soybean Isoflavones[J].Food Science,2004,25(11):386-392. |
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| Authors: | GAO Xiu-Zhi LIU Hui DING Xue-Lian CHEN Qing-Sen |
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| Affiliation: | 1.Department of Food Science, Beijing University of Agriculture;2.The Tianjin Key Laboratory of Food Biotechnology, Department of Biotechnology, Tianjin University ofCommerce |
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| Abstract: | Soybean isoflavones have important biological activities. Soybean and production of soybean have a lot of isoflavones.The research was mainly engaged in the constitution and structure of soybean isflavones, biological function and methodology ofabstraction, some kinds of factors affect amount of soybean isflavones: varieties, conditions of planting, conditions of preservationministries of seed, methodology of processing, soybean isflavones application in healthy foods. The condition of marketplace and itsprospective development were also discussed. |
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| Keywords: | soy soybean isflavones chemical structure biological function methodology of abstraction |
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