中黄13大豆发芽期间异黄酮类成分变化规律的研究  

Kinetic Changes of Isoflavone Components During Germination in Zhonghuang 13 Soybean

作　　者：王慧芳[1] 来吉祥[1] 王东晖[1] 方芳[1] 王凤忠[1] 吴韬[1] 

机构地区：[1]农业部农产品加工重点实验室中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2015年第9期13-17,共5页Journal of the Chinese Cereals and Oils Association

基　　金：中国农业科学院基本科研业务(2014ZL042)

摘　　要：以中黄13大豆中异黄酮β-糖苷、糖苷配基、游离多酚及总黄酮为指标,观察上述功能成分在发芽期间的动态变化,从而明确发芽时间对功能成分的影响规律。采用比色法及超高效液相(UPLC)法,分析大豆在发芽第1天至第7天内上述功能成分的变化情况。结果表明:发芽时间对大豆中糖苷配基、游离多酚及总黄酮的含量影响显著(P<0.05),大豆苷元、游离多酚及总黄酮于发芽第7天时含量达到最高,分别为286.40μg/g、0.47 mg GAE/g d.m.和11.86 mg RE/g d.m.;黄豆黄素和染料木素于发芽第5天时含量达到最高,分别为353.22和336.14μg/g。发芽期间β-糖苷含量先上升后逐渐下降,而糖苷配基则主要呈增加趋势。因此,发芽有助于中黄13大豆中异黄酮类成分的提高,其可作为功能性大豆产品进一步被开发。β- Glucosides, aglycones, free phenolic and total flavonoid was took as indexes to observe and define the kinetic formance liquid changes of functional ingredients during germination period by colorimetric chromatography （UPLC） on selected Zhonghuang 13 soybean. The results time had a significant influence on the accumulation of aglycones, free phenolic and total method, using ultra pershowed that germination flavonoid within soybean （P 〈 0.05 ）. The contents of the elements above had reached the maximum on 7 d mg GAE/g d.m. and 11.86 mg RE/g d. m. , respectively; and the contents of gly the maximum as follows ： 353.22 μg/g and 336.14 μg/g respectively on 5 d. The as follows： 286.40 μg/g, 0. 47 citein and genistein had reached content of β- glucoside first increased and gradually decreased; while the aglycone showed a trend of increasing mainly during germination. Therefore, germination is conducive to the improvement of isoflavone components of the Zhonghuang 13 soybean, which can be used as functional soybean products to be developed furthering the future.

关 键 词：大豆 发芽 异黄酮 β-糖苷 糖苷配基 

分 类 号：TS201.2[轻工技术与工程—食品科学]