高温加热豆浆对其异黄酮成分的影响  

Effect of Heat Treatment on Soy Isoflavones in Soy Milk

作　　者：解晚晴 吕玉翠[1] 孔祥珍[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院/食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《大豆科学》2014年第1期62-65,共4页Soybean Science

基　　金：国家自然科学基金(31201380);江苏省自然科学基金(BK2011151);江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-ZZB-201202)

摘　　要：对不同加热条件下处理豆浆的异黄酮成分、总酚含量以及DPPH自由基清除率的变化进行了研究。结果表明:在所设置的处理条件下,当加热时间相同时,随着加热温度的升高,异黄酮总量随之增大;在相同的加热温度下随着加热时间的延长,异黄酮总量亦呈现增大的趋势,同时,异黄酮糖苷含量、异黄酮苷元含量、3种异黄酮系列的含量(大豆苷系列、黄豆黄素系列以及染料木素系列)以及DPPH自由基清除率均呈现相似的变化趋势。总酚含量和异黄酮含量之间存在一定的正相关性。This research investigated the effects of heat treatment on isoflavones composition, total phenolic content, and DPPH free radical scavenging activity of soymilk. The results showed that the experiment set under the condition of recognition pro- cessing, while holding the time of heating,the total content of isofiavones increase with the increasing heating temperature. Fur- thermore, when holding the temperature,the total content of isoflavones showed a significant trend of increase when the time of heating was longer. Additionally, the total glncosides, aglycones, the three isoflavone series（ daidzein series, glycitein series and genistein series）and DPPH free radical scavenging activity showed the similar trends. There was a positive COlTelation between the total r^henolic content and the total content of isoflavones.

关 键 词：豆浆 加热 异黄酮 总酚 

分 类 号：S565.1[农业科学—作物学]