黄豆·红豆不同配比发酵对大豆异黄酮成分的影响  

Determination of 4 Kinds of Soy Isoflavones in Different Ratios of Soybean and Red Bean Fermentation

作　　者：曹阳 任蓉 武天元 郭雪莹 张树明 CAO Yang;REN Rong;WU Tian-yuan(Heilongjiang Academy of Traditional Chinese Medicine,Harbin,Heilongjiang 150036;Chengyang District People’s Hospital in Qingdao City,Qingdao,Shandong 266000;School of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin,Heilongjiang 150040)

机构地区：[1]黑龙江省中医药科学院,黑龙江哈尔滨150036 [2]青岛市城阳区人民医院,山东青岛266000 [3]黑龙江中医药大学药学院,黑龙江哈尔滨150040

出　　处：《安徽农业科学》2022年第13期166-168,共3页Journal of Anhui Agricultural Sciences

基　　金：黑龙江省中医药科研项目(ZHY18-050)。

摘　　要：[目的]探讨红豆、黄豆不同配比混合后发酵4种大豆异黄酮成分含量差异。[方法]将红豆与黄豆按3∶1、2∶1、1∶1、1∶2、1∶3混合接种枯草芽孢杆菌菌种,高效液相色谱法测定样品大豆苷、染料木苷、大豆苷元、染料木素含量。[结果]混合后发酵样品中以1∶1配比时苷元类(大豆苷元+染料木素)含量最高,比1∶2时提高了15.35%,比1∶3时提高了26.40%;与发酵后混合样品相比较,比相同配比1∶1时提高了17.88%。[结论]红豆、黄豆不同配比混合后发酵4种大豆异黄酮成分含量存在差异,以红豆、黄豆1∶1为最佳配比,此时具有活性的苷元含量最高。[Objective]In order to explore the difference of the content of four kinds of soy isoflavones fermented by soybeans and red beans mixed with different ratios.[Method]By bacillus subtilis strains,red beans and soybeans were fermented after mixture and mixed after fermentation at ratios of 3∶1,2∶1,1∶1,1∶2,1∶3.The contents of Daidzein,Genistein,Daidzein,Genistein were quantitatively analyzed by external standard method.[Result]After mixing,the aglycon content was the highest when the ratio was 1∶1,which was 15.35%higher than that of 1∶2,and 26.40%higher than that of 1∶3;compared with the post-mixed samples,it is 17.88%higher than the same ratio of 1∶1.[Conclusion]There were differences in the content of fermented isoflavones in the four soybean isoflavones after mixing with different ratios of red beans and soybeans.The best ratio of red beans and soybeans was 1∶1,and the active aglycon content was the highest at this time.

关 键 词：红豆 纳豆 大豆异黄酮 高效液相色谱法 

分 类 号：TS201.3[轻工技术与工程—食品科学]