腐乳前发酵和盐制过程中大豆异黄酮组分的变化研究  

Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting

作　　者：周荧[1] 卢琪[1] 吕思伊[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2010年第1期51-53,共3页Food Science

基　　金：湖北省重点科技专项项目(2006AA201B29);湖北省农业科技创新中心创新团队项目(2007-620)

摘　　要：研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化。研究结果表明:在腐乳前发酵和盐制过程中,大豆异黄酮的总含量逐渐减少;大豆异黄酮总含量的损失主要是由白坯的制作和盐制过程引起的。在腐乳前发酵和盐制过程中,大豆异黄酮组分也发生改变:随着大豆异黄酮糖苷(daidzin和genistin)含量的减少,其相应的苷元(daidzein和genistein)明显增加。盐制过程中较低盐含量下的大豆异黄酮的含量较高。In this study,change of isoflavone contents and compositions in sufu（fermented tofu） during pre-fermentation and salting was investigated.Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting.The loss of isoflavones was mainly attributed to tofu preparation and salting process.The compositions of isoflavone were altered during pre-fermentation and salting,which revealed an increase of aglycones such as daidzein and genistein,and a corresponding decrease of glucosides such as daidzin and genistin.Total content of isoflavones in sufu treated with less than 10% salt was higher than that of sufu treated with 15% salt.

关 键 词：腐乳 大豆异黄酮 前发酵 食盐 

分 类 号：TS241.2[轻工技术与工程—制糖工程]