不同大豆制品中大豆异黄酮含量的比较研究  

The comparison study of content of soy isoflavone in soybean and soybean products

作　　者：王雅[1] 赵萍[1] 苏阿龙[1] 董晓琳[1] 石璐[1] 

机构地区：[1]兰州理工大学生命科学与工程学院

出　　处：《中国食品工业》2010年第5期53-54,共2页China Food Industry

基　　金：兰州理工大学优秀青年教师培养计划(0908ZXC164)资助项目

摘　　要：大豆异黄酮是一类具有重要生物活性的化合物,在大豆及其制品中含量丰富。本实验采用乙醇热回流提取法研究大豆及其制品中异黄酮含量。结果表明:样品加标回收率大于99%,说明该方法适用于大豆样品异黄酮含量的测定;大豆及其制品中异黄酮含量的大小顺序依次为:大豆>豆浆>豆腐脑>卤水豆腐>腐竹>白豆干>豆腐皮>油豆腐>脆豆皮,表明加工工艺会影响大豆异黄酮的含量。Soy isoflavone have important biochemical activifies and are rich in soybean and soybean products. This study used 70 percent ethanol, under 70℃ water bath to extract soy isoflavone, and used the standard test samples to study the recovery rate. The results showed that the recovery rate is above 99% ,which showed that the method was applicable to analysis content of soy isoflavone in soybeans and soybean products; The content of soy isoflavone in soybean and soybean products was followed： soybean 〉 soybean milk 〉jellied bean curd 〉 marinated tofu 〉 dried bean milk cream 〉 bean-curd cake 〉 bean curd skin 〉 bean curd crouton 〉 soybean hull. The conclusion is that processing technology can effect the content of isofLavone in soybean products.

关 键 词：大豆制品 大豆异黄酮 含量 比较 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]