储藏温度与时间对大豆子粒中异黄酮含量的影响  

EFFECT OF STORAGE TEMPERATURE AND TIME ON THE ISOFLAVONE CONTENT IN SOYBEAN SEEDS

作　　者：孙君明[1] 韩粉霞[1] 丁安林[1] 

机构地区：[1]中国农业科学院作物育种栽培研究所农业部作物遗传育种重点开放实验室,北京100081

出　　处：《大豆科学》2004年第4期245-248,共4页Soybean Science

基　　金：国家"863"计划(2001AA241061;2001AA211041)国家自然科学基金资助项目(30000107)

摘　　要：以异黄酮含量显著不同的6个大豆品种为材料,采用高效液相色谱(HPLC)技术研究三种储藏温度(室温、4℃和-10℃)条件下不同储藏时间对大豆异黄酮含量的影响。结果显示,不同大豆种子随着储藏时间的增加异黄酮含量逐渐降低,储藏一年后平均降低57.1%,以丙二酰基异黄酮组分降低为主,且达显著水平。储藏温度对大豆种子中异黄酮含量的影响不显著。常温下储藏的大豆种子异黄酮含量有偏高的趋势,且不同品种的表现有所不同。Six soybean varieties with different isoflavone content were studied in various storage temperature (Room Temperature,4℃ and -10℃) and storage time (Half year and one year) for the change of isoflavone content in this study. Results showed that the isoflavone content was gradually decreasing with the increase of storage time, decreased 57. 1% of total content at average level after one-year storage, which the malonyl isoflavone was mainly decreased, and reached significant level. The change of isoflavone content was also affected by storage temperature, but not reached significant level. There was an increasing trend of isoflavone content at the storage condition of room temperature, and the performance of isoflavone content Was different in various varieties.

关 键 词：储藏温度 储藏时间 大豆 子粒 异黄酮含量 

分 类 号：S565.1[农业科学—作物学]