| 加热预处理对大豆胚芽风味及其异黄酮存在形式的影响 |
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| 引用本文： | 唐传核,杨晓泉.加热预处理对大豆胚芽风味及其异黄酮存在形式的影响[J].食品科学,2004,25(7):109-111. |
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| 作者姓名： | 唐传核 杨晓泉 |
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| 作者单位： | 华南理工大学食品与生物工程学院 |
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| 摘 要： | 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。
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| 关 键 词： | 大豆胚芽 异黄酮 加热 |
| 文章编号： | 1002-6630(2004)07-0109-03 |
Effect of Heat-pretreatment of Soy Hypocotyls on Its Flavor and Isoflavone Contents |
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| TANG Chuan-he,YANG Xiao-quan.Effect of Heat-pretreatment of Soy Hypocotyls on Its Flavor and Isoflavone Contents[J].Food Science,2004,25(7):109-111. |
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| Authors: | TANG Chuan-he YANG Xiao-quan |
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| Affiliation: | South China University of Technology,Institute of Food and Biological Engineering |
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| Abstract: | Soy hypocotyls contained a lot of isoflavones, existing mainly in malonyl isoflavone glycosides. This kind ofisoflavones showed mainly bitter and beany components in soy hypocotyls. The study showed that heat-treatment coulddecrease bitter and astringent flavor of the hypocotyls, and thus improve the taste of hypocotyls. After heat-pretreatment, itwas found that malonyl isoflavone glycosides could be transformed to acetyl isoflavone, or isoflavone glycosides by HPLCassay. The acetyl isoflavone, or isoflavone glycosides tasted better than malonyl isoflavones. |
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| Keywords: | soy hypocotyls isoflavone heat-treatment |
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