大豆异黄酮研究进展  

Research progress on soybean isoflavone

作　　者：高荣海[1] 张春红[2] 赵秀红[3] 郑艳[2] 刘长江[2] 

机构地区：[1]辽宁省经济林研究所,辽宁大连116031 [2]沈阳农业大学食品学院,辽宁沈阳110161 [3]沈阳师范大学化学与生命科学学院,辽宁沈阳110034

出　　处：《粮食与油脂》2009年第5期1-4,共4页Cereals & Oils

基　　金：辽宁省科技厅科技攻关课题(2004205001)

摘　　要：大豆异黄酮是大豆生长过程中形成次生代谢产物,具有多种生物活性;近年来,大豆异黄酮已成为大豆最引人注目功能成分之一,也是食品与营养学研究热点之一。该文介绍大豆异黄酮的结构、性能、分布、提取分离、检测技术,糖苷水解方法及大豆异黄酮国内外研究现状,且分析大豆异黄酮市场状况及研究前景。Soybean Isoflavone is one of secondary metabolites formed in the growth of soybean, which has been proven to possess various biological activities. Soybean Isoflavone becomes one of the most remarkable funcitional components, the researches of their physiological functions are being developed extensively at present. Which are in the focus of food and nutritional research nowadays due to their numerous health promoting properties. This paper mainly introduced the structure, characteristics, distribution of Soybean Isoflavone, technique of extraction, separation and detection, method and significance of glycoside hydrolysis, the situation of market and its prospective development were also discussed.

关 键 词：大豆异黄酮 大豆异黄酮糖苷 大豆 功能性食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]