热烫处理对大豆中异黄酮苷原稳定性影响的研究  

Study on the stability of aglycones of isoflavones in soybean during boiling

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：《食品工业科技》2006年第3期61-63,66,共4页Science and Technology of Food Industry

基　　金：广东省自然科学基金资助项目(31359;000454)

摘　　要：研究了热烫处理下大豆中黄豆苷原和染料木黄酮等2种异黄酮苷原的热稳定性,并对其进行降解动力学分析。结果表明,染料木黄酮在热处理的前13min内损失33.73%,遵循一级反应动力学关系;而黄豆苷原的热降解则在9～13min和45～60min内遵循一级反应动力学关系,损失率分别为22.56%和9.08%。Effects of boiling on the stability of daidzein and genistein in soybean were studied with HPLC, and the kinetics of the thermal degradation of the two aglycones was investigated. The results show that genistein 33.73% was lost within the first 13minutes of boiling and the decrease of daidzein was in first-order. The loss of daidzein followed first-order kinetics from 9 minutes to 13 minutes and after 45minutes, which were 22.56% and 9,08%. respectivelv.

关 键 词：热处理 异黄酮苷原 大豆 动力学 稳定性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]