食品科学 ›› 2012, Vol. 33 ›› Issue (8): 270-273.doi: 10.7506/spkx1002-6630-201208060

• 分析检测 • 上一篇    下一篇

永川豆豉传统发酵过程中的大豆异黄酮变化

索化夷1,2,骞 宇1,3,卢 露1,2,阚建全1,2,*   

  1. 1.西南大学食品科学学院 2.重庆市特色食品工程技术研究中心 3.重庆教育学院生物与化学工程系
  • 出版日期:2012-04-25 发布日期:2012-03-31
  • 基金资助:
    西南大学基本科研业务费专项(XDJK2009C041)

Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation

SUO Hua-yi1,2,QIAN Yu1,3,LU Lu1,2,KAN Jian-quan1,2,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Engineering Technology Research Center for Characteristic Food of Chongqing, Chongqing 400715, China; 3. Department of Biological and Chemical Engineering, Chongqing Education College, Chongqing 400067, China)
  • Online:2012-04-25 Published:2012-03-31

摘要: 为了探明永川豆豉在传统发酵过程中大豆异黄酮总含量和构成变化,采用高效液相色谱技术对永川豆豉传统发酵过程中大豆异黄酮总量和构成进行测定。结果表明:永川豆豉在发酵加工过程中大豆异黄酮总含量由发酵起始的3117mg/kg下降到豆豉成熟时的1754mg/kg;大豆异黄酮构成变化显著,游离苷元型大豆异黄酮含量迅速增加由发酵起始的3.2%上升到豆豉成熟时的95.7%,同时结合糖苷型大豆异黄酮含量迅速降低。

关键词: 永川豆豉, 大豆异黄酮, 苷元型异黄酮, 糖苷型异黄酮

Abstract: Soybean isoflavones are a group of important functional components in Douchi such as genistein and daidzein. The content of soybean isoflavone in Yongchuan Douchi during the traditional fermentation process was determined by high performance liquid chromatography (HPLC) in this study. The results showed that the content of soybean isoflavone revealed a gradual decrease from 3117 to 1754 mg/kg during the fermentation process. The content of aglycone exhibited a dramatic increase from 3.2% to 95.7% while the content of glucosides presented a considerable drop.

Key words: Yongchuan Douchi, soybean isoflavone, aglycone, glucosides

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