【作者】 索化夷； 骞宇； 卢露； 阚建全；

【Author】 SUO Hua-yi~(1,2),QIAN Yu~(1,3),LU Lu~(1,2),KAN Jian-quan~(1,2,*) (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)

【机构】 西南大学食品科学学院； 重庆市特色食品工程技术研究中心； 重庆教育学院生物与化学工程系；

【摘要】 大豆异黄酮是豆豉的重要功能性成分,其中只有游离苷元型异黄酮才能被人体吸收利用。为了明确永川豆豉在传统发酵过程中大豆异黄酮总量和构成变化,采用高效液相色谱技术(HPLC)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%,同时结合糖苷型异黄酮含量迅速降低。更多还原

【Abstract】 Soybean Isoflavone is a important function composition in Douchi.Genistein and Daidzein of Soybean Isoflavone are principal active composition.Soybean Isoflavone’s contents of YongChuan Douchi in the ferment processing were determined by HPLC in this study.The results showed that the concentration of Soybean Isoflavone decreased gradually during the fermentation,from 3117mg/kg to 1754mg/kg;Aglycons contents have dramatic increase,from 3.2%to 95.7%,but glucosides contents have considerable drop.更多还原