【摘要】 采用真空浓缩干燥酱油、乙酸乙酯热回流抽取酱油中黄酮类物质 ,并使用薄层层析法 (TLC)进行分离纯化。研究表明 ,理想的方法是用硅胶GF2 54 做吸附剂 (薄层板厚度约为0 3mm) ,用三氯甲烷∶甲醇 =6∶1的混合展开系统。从提取物中分离出 3种样品 ,Rf 值分别为 0 70、0 50、0 4 0。把TLC法分离制备的样品进行结构检测 ,经过紫外光谱和TLC鉴定 ,判定酱油中的主要异黄酮为大豆素、染料木素和 6 ,7,4’ -三羟异黄酮更多还原

【Abstract】 The flavonoids extracted from soy sauce were separated and purified by thin layer chromatographic (TLC) procedure. The study has shown that the ideal procedure is using silica gel GF 254 plates (20cm×20cm, 0.3mm thick), V(CHCl 3)∶V(MeOH)(6∶1) solvents. There were three specimens of which the retardation factor (R f) were 0.70, 0.50 and 0.40 respectively. Identification of the isolated samples by spectral analydsis and TLC demonstrated that daidzein, genistein and 6,7,4’-trihyroxyisoflavone appeared to be the main isoflavones in soy sauce.更多还原