大豆异黄酮组分在腐乳后酵过程中的变化  

Change in Isoflavone Composition in Sufu during Post-fermentation Process

作　　者：周荧[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21期101-104,共4页Food Science

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

摘　　要：研究腐乳后酵过程中大豆异黄酮组成和含量的变化。结果表明:在腐乳后酵过程中,大豆异黄酮总含量呈下降趋势;当食盐含量较低时,糖苷(daidzin和genistin)分解较快;大豆异黄酮糖苷形式(daidzin和genistin)转化为苷元形式(daidzein和genistein)。说明腐乳后酵有效提高了大豆异黄酮的生物活性。In this study,the changes in type and amount of isoflavone in sufu（fermented bean curd） during post-fermentation process were measured.The results indicated that the total content of isoflavones in sufu exhibited a gradual decrease during post-fermentation process.A rapid degradation of isoflavone glucosides such as daidzin and genistin was observed under low salt conditions,which were completely transformed into isoflavone aglycones including daidzein and genistein during post-fermentation process.Therefore,post-fermentation might be beneficial to enhance the physiological function of sufu.

关 键 词：腐乳 大豆异黄酮 后酵 食盐 

分 类 号：O623.54[理学—有机化学]