两种豆浆制备工艺黄酮类物质与ABTS自由基清除能力比较研究

Comparative Study of Flavonoids and ABTS Radical Scavenging Activity in Soybean Milk with Two Technologies

本研究以15个品种的大豆为原料,分别以生浆工艺和熟浆工艺制备豆浆,通过亚硝酸钠-硝酸铝-氢氧化钠显色法、HPLC和ABTS自由基清除法对各个样品中的总黄酮含量、异黄酮单体组成及含量和抗氧化活性进行检测分析。结果表明:熟浆豆浆的总黄酮含量、大多数异黄酮单体含量都显著高于生浆豆浆中相应成分的含量,同时各异黄酮糖苷含量在加工成豆浆后有所下降,3种异黄酮苷元含量在加工成豆浆后有所上升,总黄酮含量经加工前后变化不显著,而ABTS自由基清除能力与各异黄酮组分指标都有显著相关性。

In this study, fifteen varieties of soybeans were made into soybean milk with raw pulp technology and cooked pulp technology, respectively. Total flavonoids, isoflavones monomer compositions and contents and antioxidant activities of varieties samples were analyzed using sodium nitrite-aluminum nitrate-sodium colorimetric method, HPLC and ABTS radical scavenging method. Results showed that total flavonoids and most isoflavone monomer contents in cooked pulp soybean milk were significantly higher than corresponding components in raw pulp soybean milk. At the same time, contents of each isoflavone glucosides processed into soybean milk were declined. Three kinds of isoflavone aglycone contents processed into soybean milk were increased. Changes of total flavonoid contents after processing were not significant. ABTS radical scavenging and each content of isoflavones had significant correlation.