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食品与发酵工业  2017, Vol. 43 Issue (6): 208-    
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食醋浸泡对大豆中异黄酮转化的影响
陈玉婷,陈继承,田晶晶
福建农林大学食品科学学院,福建福州,350002
Study on isoflavone conversion in vinegar soaked soybean
CHEN Yu-ting,CHEN Ji-cheng,TIAN Jing-jing
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摘要 采用红曲老醋浸泡大豆,对大豆自身的内源性β-葡萄糖苷酶(β-glucosidase,E.C.3.2.1.2l,BG)促进大豆中异黄酮的转化进行研究.用合成底物p-硝基苯基-β-D-吡喃葡萄糖苷测定大豆BG酶活,高效液相色谱法测定大豆异黄酮的含量.结果表明,随着浸泡时间的延长,大豆BG酶活呈先上升后下降的趋势,浸泡4h时酶活达到最高为0.74 U/g.在内源BG酶解和酸解的共同作用下,结合型异黄酮的糖苷逐渐被水解,其中丙二酰基葡萄糖苷型和β-葡萄糖苷型含量显著下降,分别降低47.39%和36.27%;苷元含量显著上升,增加12倍.食醋浸泡有利于提高大豆的生物效价.
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Abstract: Aged Monascus vinegar was used to soak soybeans,the conversion of isoflavone by soybean's own endogenous β-glycosidase (β-glucosidase,E.C.3.2.1.21,BG) was investigated.Synthetic substrate p-nitrophenylβ-D-glucopiranoside method was used in determination of β-glucosidase activity.The quantitative analysis of isoflavones was conducted by HPLC.Results showed that the activity of BG in soybean rose at first then went down with the extension of soaking time.The highest activity of BG was 0.74 U/g after soaking for 4 h.The combined types of soyisoflavone were hydrolyzed under the interaction between acidolysis and enzymolysis.Under the combination of malonylglycoside-isoflavone and glycoside-isoflavone,glycosides in combined typeof soy-isoflavon was gradually hydrolyzed,malonyl glucoside type and β-clucoside type sioflavon reduced to 47.39% and 36.27% respectively,aglycones was increased significantly,up to 12-fold.Vinegar soaking can improve the bioavailability of soybean.This study provides data for soybean processing and extraction of active ingredients in soybean.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 福建省自然科学基金项目(2016J01105)
福建省海洋高新产业发展专项(技术支持)(闽海渔高新[2014]03号)
福建农林大学高水平大学建设项目(612014042)
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