| 腐乳前发酵和盐制过程中大豆异黄酮组分的变化研究 |
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| 引用本文： | 周荧,卢琪,吕思伊,潘思轶.腐乳前发酵和盐制过程中大豆异黄酮组分的变化研究[J].食品科学,2010,31(1):51. |
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| 作者姓名： | 周荧 卢琪 吕思伊 潘思轶 |
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| 作者单位： | 华中农业大学食品科学技术学院; |
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| 基金项目： | 湖北省重点科技专项项目(2006AA201B29); 湖北省农业科技创新中心创新团队项目(2007-620) |
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| 摘 要： | 研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化。研究结果表明:在腐乳前发酵和盐制过程中,大豆异黄酮的总含量逐渐减少;大豆异黄酮总含量的损失主要是由白坯的制作和盐制过程引起的。在腐乳前发酵和盐制过程中,大豆异黄酮组分也发生改变:随着大豆异黄酮糖苷(daidzin和genistin)含量的减少,其相应的苷元(daidzein和genistein)明显增加。盐制过程中较低盐含量下的大豆异黄酮的含量较高。
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| 关 键 词： | 腐乳 大豆异黄酮 前发酵 食盐 |
Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting |
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| ZHOU Ying,LU Qi,LU Si-yi,PAN Si-yi.Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting[J].Food Science,2010,31(1):51. |
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| Authors: | ZHOU Ying LU Qi LU Si-yi PAN Si-yi |
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| Affiliation: | ZHOU Ying,LU Qi,LU Si-yi,PAN Si-yi(College of Food Science , Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | In this study,change of isoflavone contents and compositions in sufu(fermented tofu) during pre-fermentation and salting was investigated.Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting.The loss of isoflavones was mainly attributed to tofu preparation and salting process.The compositions of isoflavone were altered during pre-fermentation and salting,which revealed an increase of aglycones such as daidzein and genistein,and a corresponding ... |
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| Keywords: | sufu isoflavone pre-fermentation NaCl |
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