酱油中大豆异黄酮含量测定及其提取工艺研究

采用无盐发酵制备酱油，反相高效液相色谱（ＲＨＰＬＣ）法测定异黄酮含量，并对酱油中大豆异黄酮的提取分离方法进行了研究。结果表明：采用乙醇沉淀除杂可以较好地提取分离酱油中的大豆异黄酮；由于发酵过程中原料的消耗和微生物的代谢活动，酱油中大豆异黄酮含量较原料豆粕的异黄酮含量大幅度提高。

Studies on the Content Determination and Extraction Technology of Isoflavones in Soy Sauce

Soy sauce was prepared by fermentation without salt. The content of isoflavones in soybean, soy sauce mash and soy sauce was determined by RHPLC respectively. The extraction technology of isoflavones from soy sauce was studied. The results showed that compared with the raw material, the content of isoflavones in soy sauce were enhanced obviously because of the expenditure of raw material and microbe metabolism in the period of fermentation. By methanol solution extraction, it is effective to isolate the polysaccharids and proteins by ethanol precipitation and to feed the solution to DM130 macroporous adsorption resin.