期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2002

28

3

237-238

10.3321/j.issn:1007-1032.2002.03.017

湖南省科技厅资助项目 （98JKZD0 0 6 ）；

本校为第一机构

为探明腊八豆各生产环节对大豆异黄酮含量的影响，利用高效液相色谱法测定了腊八豆各工艺环节大豆异黄酮的含量。结果表明，浸泡、蒸煮、油炸对腊八豆大豆异黄酮的含量有明显影响，损失率分别为16.3%，28%，36%。发酵前后大豆异黄酮总含量基本保持不变，但各组分有显著改变，95%的结合态的糖苷转化为游离的苷原，其生物活性大大提高。

High performance liquid chromatography method was used to determine the stability of isoflavnoe during Labadou processing.The results show that soaking, cooking, and oil processing have significant effects on the contents of isolavone .During processing, 16.3% isoflavone in soaking soybean, 28% in cooking and 36% in oil processing. Fermentation changes the compounds contents of isoflavone but not the total contents. Isoflavones in soybean exist mainly as β-glycosides before fermentation. In fermented soy products, due to enzyme's function, 95%...