浸泡处理对大豆中的大豆苷原稳定性影响的研究  

Study on stability of daidzein in soybean during soaking processing

作　　者：黄秋婷[1] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国调味品》2005年第9期35-39,共5页China Condiment

摘　　要：研究了浸泡液pH值、浸泡时间和浸泡温度对大豆中的大豆苷原稳定性的影响,结果表明:使用酸性水溶液浸泡,大豆苷原的含量随时间的延长而下降;使用中性和碱性水溶液,大豆苷原含量随时间的延长而增加,但若浸泡时间过长,则大豆苷原含量亦有轻微降低,通过正交试验初步优化了浸泡条件,得最佳浸泡处理条件为:pH值8.5,浸泡时间10h,温度30℃。Effects of pH conditions, including pH value of soaking solutions, soaking time and soaking temperature on the stability of daidzein in soybean were studied with HPLC determination. The results show that daidzein content show a decreased trend when soaking length was extended under acid condition （pH4.5）, whereas daidzein content show a opposite trend under neutral and alkaline conditions（pH8.5） of soaking. The optimal soaking conditions determined by the orthogonal experiments were as follows=pH8.5, duration 10h, temperature 30℃.

关 键 词：大豆苷原 大豆 浸泡 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]