纳豆中异黄酮组成含量变化研究  

Study on isoflavone contents and its composition during fermentation by Bacillus subitilis natto

作　　者：陆琪[1] 陈钧[1] 周海云[1] 

机构地区：[1]江苏大学药学院,镇江212013

出　　处：《食品科技》2007年第9期66-68,共3页Food Science and Technology

摘　　要：研究了纳豆芽胞杆菌(Bacillus subitilis natto)发酵大豆(纳豆)中的异黄酮含量及其组成变化。采用高效液相色谱法,通过梯度洗脱的方式,在261nm处测定吸光度。结果通过发酵,异黄酮苷元含量显著增加。高效液相色谱分析显示在发酵过程中可能生成了新的异黄酮化合物。The isoflavone contents and its composition of fermented soy with Bacillus subitilis natto were studied, High performance liquid chromatography （HPLC） was applied with gradient elution, and detection wavelength is 261nm. Results indicated that the isoflavone aglycone contents in the soy was increased remarkably by fermentation. The result of HPLC analysis suggested that new isoflavone compound may be generated in the fermentation process.

关 键 词：纳豆 大豆 异黄酮 发酵 

分 类 号：O657.72[理学—分析化学]