加热预处理对大豆异黄酮含量及组分的影响

Change of the Contents and Components of Soybean Isoflavones after Thermal Process

通过140℃、40m in热处理后大豆胚芽中的异黄酮形式发生改变,通过TLC、H PLC等方法对胚芽提取液中异黄酮组分进行鉴定。结果表明,通过热处理以后,胚芽中主要的异黄酮形式为染料木甙和大豆甙等物质,但总异黄酮含量变化甚微;该实验还研究了提取液经大孔树脂吸附后,25%、40%、55%乙醇洗脱液中异黄酮的主要形式。

The soybean isoflavone in the soybean germ is changed after heated up to 140℃ in 40 minutes. Isoflavones extracted form the soybean germ were analysed by the methods of TLC and HPLC. The results showed that the main Soybean isoflavones in the extraction after thermal process were Genistin ,Daidzin and so on, but the content of the isoflavones seemed invariable. In the mean time, the extraction solution was absorbed by macroporous ,the main component of isoflavones in 25% ,40% and 55% EtOH elution was also studied.