摘要
选取超市出售的几种豆制品,测定其异黄酮含量,了解豆制品中异黄酮的基本情况.结果表明,从豆制品干物质分析,豆腐丝中异黄酮含量最高、其次是内酯豆腐,再者为北豆腐,豆腐干较少,豆腐皮和豆腐泡依次更少,总体在129.19～770.99 μg/g之间.豆制品的制作工艺可能是造成异黄酮含量差异的原因之一.多数豆制品中染料木素含量高出大豆苷元含量数倍,推测大豆苷元在加工过程中,比染料木素更容易损失.
Isoflavone content of several soybean products were mensurated for investigated the basic isoflavone content.The results showed that the isoflavone content was 129.19-770.99μg/g dry weight.The isoflavone content of tofu silk was the high-est content among the soybean products,followed by lactone tofu,north tofu,dried tofu,tofu skin and tofu bubble.The fifference of isoflavone content may be caused by product process.The genistein in most soybean products was more than daidzein about several times,presuming that daidzein was more easier loss than genistein in soybean processing.
出处
《北京农学院学报》
2013年第4期13-15,共3页
Journal of Beijing University of Agriculture
基金
北京农学院北京市本科生科学研究计划(PXM2012_014207_000043)
北京市自然科学基金(5122009)
关键词
大豆
异黄酮
豆制品
soybean
isoflavone
soybean products
