豆制品中大豆异黄酮的转化与富集研究进展

Progress of Transformation and Enrichment of Soybean Isoflavones in Soy Products

豆制品是日常生活中极为常见的食品,它们富含大豆异黄酮。这种物质进入人体后会转化为游离型大豆异黄酮苷元,具有预防骨质疏松、缓解女性更年期综合征、抗氧化与抗癌等积极效果,因此在食品保健领域具有极为广阔的应用前景。本文总结了豆制品中大豆异黄酮的转化与富集方法的研究进展,旨在为大豆异黄酮在食品保健领域中的创新与应用提供坚实的理论参考和技术支持。

Soy products are extremely common foods in daily life,rich in soy isoflavones.After entering the human body,this substance will be converted into free soy isoflavone glycosides,which have positive effects such as preventing osteoporosis,relieving menopausal syndrome in women,antioxidation,and anti-cancer.Therefore,it has extremely broad application prospects in the field of food and health care.This article summarizes the research progress on the transformation and enrichment methods of soy isoflavones in soy products,aiming to provide solid theoretical reference and technical support for the innovation and application of soy isoflavones in the field of food and health.