从豆豉中提取大豆异黄酮及含量的测定

豆豉是一味中药，因其具有消食化滞、发汗解表、除烦平喘等疗效被我国卫生部定为第一批药食兼用品种。豆豉的生产起源于我国，但由于豆豉含盐量较高等原因一直被当成调味品而使用。其实豆豉中还含有大豆异黄酮等重要功能因子，文章采用单因素优选法制备了大豆异黄酮并进行了分析检测，豆豉中异黄酮含量为820ug／g，这对充分挖掘豆豉中异黄酮等活性成分、提高豆豉的知名度、扩大豆豉加工范围、开发保健食品新资源意义很大。

The extraction and determination of isoflavones from soy bean

Fermented soy beans is a kind of Chinese traditional medicine which was considered as the first food and medicine for its function of digesting, sweating, relieving a cough and so on. The production of fermented soy beans is from China, but it only be used as spice for the high salt. in fact, it has some functional facters including isoflavones. Single facter method is sed to produce the isoflavones of bean. the content of isoflavones of fermented soy beans is 820ug/g. It is meaningful for analyzing the active facters, improving the popularity and the produce range, developing the healthy food.