摘要
为获得更高含量的大豆异黄酮苷元,同时改善豆浆的风味,采用糖苷酶(R.B1L型和R.CL型)对豆浆进行处理,而后通过高效液相色谱和气质联用技术分别检测大豆异黄酮和风味化合物。结果表明,豆浆中的大豆异黄酮苷元总量增加了7.289μg/g,比对照组提高了35.7%;豆腥味化合物己醛和2-戊基呋喃减少了10.8%,香气化合物正己醇和反-2-壬烯醛增加了10.88%。说明酶制剂为改善豆浆的品质和风味提供了一种可行的方法。
In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of gly- cosidase （R.B1L and R. CL） were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry technique （GC/MS） respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289/xg/g, which was 35.7% higher than the control group.While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti- 2-nonene aldehyde increased 10.88%. It indicates that the glyeosidase can provide a good method for improving the quality and flavor of soybean milk.
出处
《食品与机械》
CSCD
北大核心
2016年第11期5-8,共4页
Food and Machinery
基金
农业科技成果转化资金项目(编号:2014C10000308)
江苏省重点研发计划项目(编号:BE2015346)
"十二五"科技支撑计划项目(编号:2014BAD04B06)
关键词
豆浆
糖苷酶
大豆异黄酮
风味
soybean milk
glycosidase
soybean isoflavones
flavor
