常见大豆制品中水溶性生物活性物质的分析

Analysis of Water-soluble Bioactive Substances in Soybean Products

目的:对比分析不同大豆制品中水溶性功能活性物质的种类和含量变化。方法:分别用氨基酸分析仪、高效液相色谱和紫外分光光度计等测定8种常见大豆制品中水溶性小肽、氨基酸、异黄酮、皂甙及低聚糖等。结果:不同豆制品中生物活性物质含量不同。新型大豆制品——大豆蛋白粉和大豆肽粉含较高含量的水溶性蛋白、小肽和氨基酸;大豆异黄酮总量以豆浆中的最高,而大豆肽粉中含较高含量的苷元型异黄酮;大豆皂甙以传统食品豆腐和豆腐皮中的含量较高,而传统豆制品中发酵豆制品的水溶性蛋白质和小肽含量较高。此外,大豆肽粉和腐乳在低聚糖含量方面占优势。结论:现代大豆制品偏重于功能性,其生物活性物质含量普遍较高。传统大豆制品以发酵食品含有的生物活性物质较多。

Objective： to analyze the water-soluble functional substance in different kinds of soybean products. Methods, Amino acid analyzer, HPLC and UV spectrophotometer were used to detect the content of the active factors, such as peptide, amino acid, isoflavones, saponin and oligosaccharide etc, in 8 kinds of frequently used soybean products.Results： different soybean products contained different contents of functional substances. Modern soybean products including soy protein powder and soybean peptide powder had significant higher content of water soluble protein, small peptide and amino acid. The soybean milk has the highest content of isoflavones, while the soybean peptide powder had more aglycones isoflavone. When the traditional soybean foods were concerned, more soy saponin were found in tofu and tofu skin, while the fermented soybean food had higher content of water soluble protein and small peptide. Moreover, the soybean peptide powder and fermented soybean curd demonstrated more advantages in the content of oligosaccharide.Conclusion： modern soybean products mainly focus on the soybean functionality, as a result it had the highest content of all kinds of active substances. Fermentation can give more active substances in the traditional soybean products.