摩尔吸光系数法测定酱渣饼和大豆异黄酮产品中总异黄酮含量的研究  

Study on determination of isoflavone contents of soybean sauce cake and soybean isoflavones products by molar absorptivity

作　　者：闫惠丽[1] 张永忠[1,2] 丁莉莎 

机构地区：[1]东北农业大学理学院,哈尔滨150030 [2]大豆生物学教育部重点实验室,哈尔滨150030 [3]黑龙江省九三粮油工业集团,哈尔滨150090

出　　处：《东北农业大学学报》2009年第11期7-10,共4页Journal of Northeast Agricultural University

基　　金：大豆生物学教育部重点实验室主任基金项目(SB08C02);黑龙江省"十一五"重大科技攻关项目(GA06B402-4)

摘　　要：根据Lambert-Beer定律,分别以12种大豆异黄酮的摩尔吸光系数为标准,利用紫外分光光度法对酱渣饼、大豆异黄酮产品进行总异黄酮含量的测定。结果表明,与目前广泛应用的紫外分光光度法、高效液相色谱法等比较,测定数据具有一定的可靠性和准确性,其优点在于不用标准样品,降低研究成本,方法简便实用。According to Lambert-Beer＇s Law, 12 kinds of forms of isoflavones molar absorptivity as the standard, use UV spectrophotometry to make the content of the total isoflavone content of soybean sauce cake and soybean isoflavones products. The results showed that the determination data were reliability and accuracy comparing with the three-wavelength ultraviolet, high performance liquid chromatography, gas chromatography. And the advantage is no standard samples reducing research uses, and the method is simple and practical.

关 键 词：Lambert—Beer定律 摩尔吸光系数 大豆异黄酮 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]