淡豆豉发酵制备过程异黄酮变化规律研究  

Changes of Isoflavones during Fermentation Process of Sojae Semen Praeparatum

作　　者：赵佳琪 王满元[1,2] 陈红 王思齐[1,2] 张海硕 付予劼 ZHAO Jia-qi;WANG Man-yuan;CHEN Hong;WANG Si-qi;ZHANG Hai-shuo;FU Yu-jie(School of Traditional Chinese Medicine,Capital Medical University,Beijing 100069,China;Beijing Key Lab of Traditional Chinese Medicine Collateral Disease Theory Research,Beijing 100069,China)

机构地区：[1]首都医科大学中医药学院,北京100069 [2]中医络病研究北京市重点实验室,北京100069

出　　处：《中国现代中药》2021年第10期1788-1795,共8页Modern Chinese Medicine

基　　金：公益性行业科研专项经费项目(201507004-03-4)。

摘　　要：目的:基于淡豆豉的发酵过程,研究其中大豆异黄酮(SIF)类物质的变化规律。方法:采用紫外-可见分光光度法测定发酵原料中SIF类物质含量。采用高效液相色谱法同时定量原料及不同发酵阶段样品中9个SIF,以乙腈和0.1%醋酸溶液为流动相,检测波长为254 nm。结果:发酵原料马料豆中异黄酮质量分数为(3244.41±925.57)μg·g^(-1),9个SIF中苷类占99.10%,苷元占0.90%,SIF主要以丙二酰基葡萄糖苷、葡萄糖苷形式存在。经过前处理(泡、蒸),样品中苷类占95.71%,苷元占4.29%,SIF主要以葡萄糖苷形式存在。前酵结束时,样品中苷类占52.11%,苷元占47.89%,SIF主要以葡萄糖苷和苷元形式存在。后酵阶段苷类持续减少,苷元持续增多,后酵第七天时,样品中苷类全部转化为苷元,SIF总量为(1940.20±29.12)μg·g^(-1),相较于紫外-可见分光光度法测定所得马料豆中SIF含量损失了约38%。若继续发酵,则苷元含量减少,且以染料木素减少最为明显。结论:相较于雄黑豆,马料豆更适宜用于发酵淡豆豉。发酵过程中,异黄酮苷类转化为苷元,同时伴随着苷元的破坏分解,故苷元含量表现为先升高后降低,苷类最大程度转化为苷元时,淡豆豉达到“发透”水平。《中华人民共和国药典》2020年版中淡豆豉的含量测定项标准不足以评价优劣,建议结合原料种类及发酵原理进一步优化。Objective:This paper aims to study the changes of soybean isoflavones(SIF)during the fermentation process of Sojae Semen Praeparatum(SSP).Methods:The content of SIF in the raw material was determined by ultraviolet-visible spectrophotometry,and nine kinds of SIF in the raw material and the fermentation products at different stages by high performance liquid chromatography(HPLC)(mobile phase:acetonitrile-0.1%acetic acid,detection wavelength:254 nm).Results:In the raw material of wild groundnut seeds,the content of SIF was(3244.41±925.57)μg·g^(-1),and among the nine SIF,glycosides and aglycones accounted for 99.10%and 0.90%,respectively.SIFs mainly existed in the forms of malonylglucoside and glucoside.After pretreatment(soaking and steaming),glycosides in samples were reduced to 95.71%and glucoside became the major form of SIF.At the end of primary fermentation,glycosides and aglycones made up 52.11%and 47.89%,respectively,and the SIF were mainly glucosides and aglycones.In the secondary fermentation,glycosides decreased while the aglycones increased.On the 7th day of secondary fermentation,all glycosides in the samples were converted into aglycones,and the total content of SIF was(1940.20±29.12)μg·g^(-1),which was about 38%lower than the molar content in wild groundnut seeds detected by ultraviolet-visible spectrophotometry.All aglycones,especially genistein,continued to decrease with further fermentation.Conclusion:Wild groundnut seeds were more suitable than small black beans for fermenting SSP.During fermentation,isoflavone glycosides were converted into aglycones,and the aglycones were destroyed and decomposed at the same time.Therefore,the content of aglycones in the samples increased first and then decreased.When the glycosides were totally converted to aglycones,the fermentation product was the optimal.At present,the content determination standard of SSP in the 2020 edition of Chinese Pharmacopoeia is not comprehensive,which should be improved based on the raw material and fermentation principle.

关 键 词：淡豆豉 发酵工艺 大豆异黄酮 质量标准 

分 类 号：R284[医药卫生—中药学]