不同豆浆及豆浆粉中异黄酮含量的比较  

Comparison of Isoflavone Content in Different Types of Soybean Milk and Soybean Milk Powder

作　　者：程真真[1] 朱毅[1] 郝睿[1] 翟百强[1] 罗云波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2013年第8期139-142,共4页The Food Industry

基　　金：国家自然科学基金(31101263);北京市教育基金

摘　　要：采用紫外分光光度法对现磨豆浆(包括普通非转基因大豆、转基因大豆、青豆、有机黄豆、有机黑豆)、市售豆浆及豆浆粉的异黄酮总量进行检测。结果表明:豆浆自然冷却到20℃时异黄酮含量最高,为(7.241±0.106)mg/g;现磨豆浆中,异黄酮含量的高低顺序为有机黑豆豆浆>有机黄豆豆浆>普通非转基因黄豆豆浆>转基因黄豆豆浆>非转基因青豆豆浆,而现磨豆浆的异黄酮含量与市售豆浆的异黄酮含量没有显著性差异,但现磨豆浆和市售豆浆的异黄酮含量都显著高于市售豆浆粉的异黄酮含量。The ultraviolet spectrophotometry was used to detect the total isoflavone content in a variety of soybean-based sub- stances, including several freshly ground soybean milks, commercially available soybean milks, and soybean milk powders. The results showed that when soybean milk was naturally cooled to 20 ℃, the isoflavone content was higher than it was at other temperatures; the descending order of isoflavone content for varieties of freshly ground soybean milk was as follows： organic black soybean milk 〉 organic soybean milk 〉 general non-genetically modified soybean milk 〉 genetically modified soybean milk 〉 non-genetically modified green soybean milk. There was no significant difference observed between the average isoflavone content of fleshly ground soybean milk and that of commercially available soybean milk. Furthermore, the isoflavone concentrations of freshly ground soybean milk and commercially available soybean milk varieties were significantly higher than those of commercially available soybean milk powders.

关 键 词：异黄酮 豆浆 豆浆粉 现磨 市售 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]