淡豆豉不同制法其成品性状及异黄酮类化学成分含量的比较

Comparison of the Property of Fermented Glycine max Processed by Different Processing Methods and the Content of Isoflavonoid

目的:比较古法炮制与现今药典制法的淡豆豉其成品性状及异黄酮类化学成分的含量。方法:采用紫外-可见分光光度法对淡豆豉提取物中的总异黄酮进行含量测定;采用高效液相色谱法对淡豆豉提取物中异黄酮游离苷元(大豆素、染料木素)的含量进行测定。色谱柱为Prevail-C18(250 mm×10.0 mm,5μm),流动相为乙腈-水-乙酸(35∶64∶1,V/V/V),检测波长为260 nm,流速为1.0 ml/min,柱温为25℃,进样量为15μl。结果:古法炮制的淡豆豉气香,质地柔软,断面为棕褐色,表皮皱缩,总异黄酮含量为4.140 mg/g,大豆素含量为1.263 0 mg/g,染料木素含量为1.254 mg/g;现今药典制法的淡豆豉气味微弱,质地稍硬,断面为棕黄色,表皮皱缩,总异黄酮含量为3.530 mg/g,大豆素含量为0.349 mg/g,染料木素含量为0.335 mg/g。结论:古法炮制淡豆豉与现今药典制法淡豆豉相比,前者成品性状好、大豆异黄酮类含量高,古法炮制有明显优势。

OBJECTIVE： To compare the property of fermented Glycine max processed by ancient processing vs. pharmacopoeia method stated in pharmacopeia and the content of isoflavonoid. METHODS： The content of total isoflavonoid in fermented G. max extract was determined by UV visible spectrometry. The content of free isoflavonoid aglycones （glycitein, genistein） was determined by HPLC. The determination was performed on Prevail-C18, （250 mm × 10.0 mm, 5 μm） column with mobile phase consisted of ac- etonitrile-water-acetic acid （35： 64 ： 1, V/V/V） at the flow rate of 1.0 ml/min. The detection wavelength was set at 260 nm, and column temperature was 25 ℃. The sample size was 15μl. RESULTS： The fermented G. max made through ancient processing was fragrant and soft, sepia in cross-section and shrinking in appearance; the contents of total isoflavonoid, daidzein and genistein were 4.140 mg/g, 1.263 mg/g and 1.254 mg/g. The fermented G. max made through pharmacopoeia method was faint smell and little hard, claybank in cross-section and shrinking in appearance; the contents of total isoflavonoid, daidzein and genistein were 3.530 mg/g, 0.349 mg/g and 0.335 mg/g. CONCLUSIONS： Compared with fermented G. max made by pharmacopoeia method, the fermented G. max made by ancient processing showed good property, high content of isoflavone and obvious advantage.