永川豆豉中大豆异黄酮的提取工艺研究及成分分析  

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce

作　　者：郭瑞华[1] 刘正猛[1] 翟丽[1] 王和平[1] 郭琼杰[1] 王宏伟[1] 

机构地区：[1]华北煤炭医学院,河北唐山063000

出　　处：《时珍国医国药》2006年第3期378-379,共2页Lishizhen Medicine and Materia Medica Research

摘　　要：目的从永川豆豉中提取大豆异黄酮,并对其有效成分进行定性、定量分析。方法市售永川豆豉干燥粉碎过筛后用石油醚脱脂,分别采用醇提法、大孔树脂法、超声提取等方法进行大豆异黄酮的提取,用薄层色谱法、化学法进行定性检验,并用紫外进行定量分析。结果三种方法均可提取出大豆异黄酮;大豆黄素在250 nm处有最大吸收,含量约为0.46%;染料木素在258 nm处有最大吸收,含量约为0.41%。结论运用超声技术从豆豉中提取大豆异黄酮简便、快速并节约溶剂。Objective To study a method for extracting soybean isoflavones in lobster Sauce, and measure the product. Methods Dry and shatter the Lobster Sauce, degrease it by muhialkyl, extract isoflavones by alcohol, resin, hypervelocity. Contents of the isoflavones（ Genistein and Daidzein）was measured by TLC and UV. Results All the methods can get isoflavones,the curves showed their maximum absorbtion in 258 nm and 250 nm. Conclusion Hypervelocity extraction method is simple, sensitive and rapid. Lobster Sauce have Daidzein of 0.46 percent, Genistein of 0.41 percent.

关 键 词：豆豉 大豆异黄酮 提取工艺 成分 

分 类 号：R284.2[医药卫生—中药学]