豆浆热处理过程中3种大豆异黄酮苷原的热降解比较  

Comparison Study on Heat-induced Degradation of Aglycones of Soy Isoflavones in Soymilk

作　　者：黄惠华[1] 郭乾初[2] 梁汉华[2] 黄秋婷[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]香港理工大学应用生物与化学技术系

出　　处：《食品科学》2006年第9期132-136,共5页Food Science

基　　金：广东省自然科学基金资助项目(31359);香港理工大学资助项目(A.12.37.PC73)

摘　　要：将大豆加工成豆浆并分别用95、121和140℃处理不同时间,以高效液相色谱(HPLC)法检测其中的3种大豆异黄酮苷原,染料木黄酮(genistein)、黄豆苷原(daidzein)和大豆黄素(glycitein)的含量变化,与原粒大豆、生豆浆进行比较。结果发现,染料木黄酮、黄豆苷原和大豆黄素的热稳定性存在较大差异,在95℃下,染料木黄酮在60min的处理时间内稳定,而黄豆苷原和大豆黄素的T(loss0.5)值(损失50%含量的时间)分别为1442s和453s,表明95℃下3种大豆异黄酮的热稳定性表现为:染料木黄酮>黄豆苷原>大豆黄素。而在121℃和140℃的处理条件下,3种大豆异黄酮苷原均随着处理时间的延长而出现不同的热降解,黄豆苷原、大豆黄素和染料木黄酮在121℃的T(loss0.5)值分别为26.36、37.88和1015s,而在140℃下,黄豆苷原、大豆黄素和染料木黄酮的T(loss0.5)值则分别缩短为6.94、8.47和369s,结果表明在121℃和140℃下,3种大豆异黄酮的热稳定性表现为:染料木黄酮>大豆黄素>黄豆苷原。Soymilk was prepared with soy thermally treated respectively at 95, 121 and 140℃ for various time lengths. Three aglycones of soy isoflavones, namely genistein, daidzein and glycitein in soy granule and the heat-processed soy milks were assayed with HPLC method to compare their thermal reliability. The results showed that at 95℃, genistein exhibits thermal reliability during the whole 60 minutes, whereas daidzein and glycitein are found degraded with the T（loss0.5） values （time to be decreased by 50%） of 1442s and 453s respectively, indicating the order of thermal stability as： genistein〉 daidzein〉 glycitein. At 121 and 140℃, all the three aglycones are found degraded. The T（loss0.5） values of daidzein, glycitein and genistein at 121 ℃ are found to be respectively 26.36, 37.88 and 1015s, while at 140℃, these T（loss0.5） values for daidzein, glycitein and genistein are shortened as 6.94, 8.47 and 369s respectively. The results indicat that their thermal stability is in the order of genistein 〉 glycitein 〉 daidzein.

关 键 词：染料木黄酮 黄豆苷原 大豆黄素 豆浆 热稳定性 

分 类 号：R151.2[医药卫生—营养与食品卫生学]