| 发酵处理对大豆中总异黄酮含量的影响 |
| |
| 引用本文： | 崔力剑,黄芸,詹文红,窦玉红,魏春娥.发酵处理对大豆中总异黄酮含量的影响[J].大豆科学,2007,26(4):588-590,596. |
| |
| 作者姓名： | 崔力剑 黄芸 詹文红 窦玉红 魏春娥 |
| |
| 作者单位： | 1. 河北医科大学生药学教研室,石家庄,050017
2. 河北医科大学中医学院,石家庄,050091 |
| |
| 基金项目： | 河北省科技攻关项目，河北省中医药管理局科研项目，河北医科大学校科研和教改项目 |
| |
| 摘 要： | 以大豆及其发酵制品--淡豆豉为试验对象,总黄酮含量为指标,染料木素为对照品,利用染料木素与氢氧化钠产生反应,在271 nm波长处有最大吸收峰,采用紫外分光光度法测定豆豉中总异黄酮的含量.大豆与淡豆豉中总异黄酮的含量分别为4.784 mg/g、9.884 mg/g,结果表明发酵处理使淡豆豉中总异黄酮相对含量增加.
|
| 关 键 词： | 大豆 淡豆豉 氢氧化钠 异黄酮 分光光度法 含量测定 |
| 文章编号： | 1000-9841（2007）04-0588-03 |
| 修稿时间： | 2007-02-12 |
EFFECT OF FERMENTATION PROCESS ON TOTAL CONTENT OF ISOFLAVONES IN SOYBEAN |
| |
| CUI Li-jian,HUANG Yun,ZHAN Wen-hong,DOU Yu-hong,WEI Chun-e.EFFECT OF FERMENTATION PROCESS ON TOTAL CONTENT OF ISOFLAVONES IN SOYBEAN[J].Soybean Science,2007,26(4):588-590,596. |
| |
| Authors: | CUI Li-jian HUANG Yun ZHAN Wen-hong DOU Yu-hong WEI Chun-e |
| |
| Institution: | 1. Department of Traditional Chinese Medicine, Hebei Medical University, Shijiazhuang 050091 2. Department of Pharmaceutics , Hebei Medical University, Shijiazhuang 050017 |
| |
| Abstract: | Using Genistein as the reference substance,and based on the reaction of genistein and NaOH,which has the maxium absorption in 271nm wavelength, spectrophotometry method was used for determination of isoflavones in soybean and Semen Sojae Preparatum. Results showed that fermentation process had much effect on the total content of isoflavones in soybean. The total content of isoflavones in soybean and Semen Sojae Preparatum extracts was 4. 784mg/g and 9. 884mg/g, respectively. |
| |
| Keywords: | Soybean Semen Sojae Preparatum NaOH Isoflavones Spectrophtometry Quantitative determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
