毛霉发酵豆渣过程中异黄酮含量及构型的变化研究

以传统纯种毛霉发酵方法，对豆渣前后发酵过程中异黄酮含量测定，结果表明，豆渣发酵后异黄酮含量增加，在前发酵时期变化最大，由132．30μg／g增加到318．59μg／g，增加了约2．4倍，后发酵时期稍下降，至284．33μg／g并逐渐稳定。在豆渣发酵过程中，异黄酮结构由结合型糖甙向高活性的游离型甙元转变，游离犁甙元的含量明娃增高，从原料豆渣至后发酵20d时期咀，糖甙与甙元比例的变化瞿线性关系，叫归方程为：Y=-0．614X3＋2．1112X2 -17．291X＋75．341，其中系数R2=0．9422。

Change of content and configuration of isoflavones in process of soybean residue fermentation with Mucor

Applied conventional Mucor fermentation method, the isoflavones contents in soybean residue before and after fermentation were determined. The results indicated that after the fermentation of soybean residue, the content of isoflavones had increased; it changed fastest in the primary fermentation, increasing by about 2. 4 times from 132. 30μg/g to 318. 59μg/g; in the secondary fermentation it slightly dropped to 284. 33μg/g and gradually stable. The isoflavones structure which was isoflavones glycoside hydrolyzing at beginning transformed into isoflavones aglycon during the fermentation process. The content of isoflavones aglycon hydrolyzing increased obviously. From the fermentation begin to 20 days after the fermentation period, there is a good linear relationship between the proportion of glucoside and aglycon, and the regression equation:Y=-0. 614X3+2. 1112X2-17. 291X+75. 341, R2=0. 9422.