不同菌种发酵豆粕中6种大豆异黄酮成分含量的比较研究  

Content Comparisons of Six Isoflavones in Soybean Meals Fermented by Different Microorganisms

作　　者：李一圣[1] 陈剑平[1] 林荣锋[1] 何耀慧[1] 黄晓其[1] 苏子仁[1] 

机构地区：[1]广州中医药大学中药学院,广东广州510006

出　　处：《食品科学》2010年第14期250-253,共4页Food Science

摘　　要：目的:比较不同菌种发酵豆粕中6种大豆异黄酮成分的含量。方法:采用高效液相法测定不同菌种发酵豆粕中6种大豆异黄酮成分的含量,所用的菌种为酵母菌、乳酸菌、少孢根霉菌和芽孢杆菌。以AlltimaC18(150mm×4.6mm,5μm)为色谱柱,用甲醇-水为流动相进行梯度洗脱,流速为1mL/min,柱温为35℃,检测波长为254nm。结果:6种大豆异黄酮成分在各自线性范围内,峰面积与进样量呈良好的线性关系(r≥0.9998);回收率为97%～102%(RSD<3%)。结论:以同批豆粕为原料,采用不同菌种制成的发酵豆粕中,大豆异黄酮成分的含量存在明显的变化。A high-performance liquid chromatographic method was presented for the determination of the contents of six isoflavones.An Alltima C18 column （150 mm × 4.6 mm,5μm）,whose temperature was set at 35 ℃ was used for the chromatographic separation,which was achieved using methanol/water as mobile phase in the gradient elution mode.The detection wavelength was set at 254 nm.The injection amounts of six isoflavones over respective ranges displayed good linear relationship with the peak area and the correlation coefficients equaled or exceeded 0.9998.The average spike recoveries for six isoflavones ranged from 97% to 102%,with a RSD of less than 3%.There were significant differences in the contents of six isoflavones among soybean meals fermented by different microorganisms.

关 键 词：高效液相色谱法 大豆异黄酮 含量测定 发酵豆粕 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]