豆芽发芽过程中黄酮类成分的检测及变化研究  

Study on Detection and Change of Flavonoids in Bean Sprout during Germination

作　　者：贾寒冰 王苑桃 何亚琴 孙晓 刘皖臻 李旸 JIA Hanbing;WANG Yuantao;HE Yaqin;SUN Xiao;LIU Wanzhen;LI Yang(Xi’an Institute for Food and Drug Control,Xi’an 710054)

机构地区：[1]西安市食品药品检验所,西安710054

出　　处：《食品工业》2023年第4期296-299,共4页The Food Industry

基　　金：陕西省创新能力支撑计划(2021PT-044)。

摘　　要：建立豆芽中大豆苷、大豆黄苷、染料木苷、大豆素、大豆黄素、染料木素等6种异黄酮类的高效液相色谱-二极管阵列检测器(HPLC-DAD)检测方法,并检测豆芽在生长过程中黄酮类成分的变化。豆芽粉碎混匀,80%甲醇提取,C18色谱柱分离,DAD检测器在波长260 nm下进行检测。结果表明,6种异黄酮线性范围为1~20μg/mL,相关系数为0.9999~1.0000,加标浓度分别为5,30和50 mg/kg(n=6),回收率为90%~110%,S_(RSD)均小于5%,检出限为2 mg/kg,定量限为5 mg/kg。该方法前处理简单,灵敏度高,重复性好,能为豆芽中各组分的检测提供方法;豆芽中大豆异黄酮的主要种类为大豆苷和染料木苷,两者的含量之和占所有大豆异黄酮含量的60%以上;经过发芽可以提高豆芽中大豆异黄酮含量,大豆在发芽72 h时异黄酮数量达到最大,发芽过程要防止豆芽纤维化。An HPLC-DAD method for the detection of 6 isoflavones in bean sprouts,including daidzein,daidzein,genistein,daidzein,daidzein,and genistein was established,and the flavonoids in bean sprouts were detected during the growth process.The bean sprouts were crushed and mixed,extracted with 80%methanol,separated by a C18 chromatographic column,and detected by a DAD detector at a wavelength of 260 nm.Results showed that the linear range of the six isoflavones was 1-20μg/mL,and the correlation coefficients were 0.9999-1.0000.The spiking concentration was 5,30 and 50 mg/kg(n=6);the recovery rate was 90%-110%;the S_(RSD) was less than 5%;the detection limit was 2 mg/kg;the quantification limit was 5 mg/kg.The method had simple pretreatment,high sensitivity and good repeatability,and could provide a method for the detection of each component in bean sprouts.The main types of soybean isoflavones in bean sprouts were daidzein and genistein,the sum of which accounts for more than 60%of all soybean isoflavones.After germination,the content of soybean isoflavones in bean sprouts could be increased.The amount of isoflavones in soybeans reaches the maximum at 72 h of germination.During the germination process,bean sprouts must be prevented from fibrosis.

关 键 词：豆芽 异黄酮 高效液相色谱-二极管阵列检测器(HPLC-DAD) 发芽过程 成分变化 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]