[1]崔力剑,黄芸,詹文红,等.发酵处理对大豆中总异黄酮含量的影响[J].大豆科学,2007,26(04):588-590,596.[doi:10.3969/j.issn.1000-9841.2007.04.026]
　CUI Li-jian,HUANG Yun,ZHAN Wen-hong,et al.EFFECT OF FERMENTATION PROCESS ON TOTAL CONTENT OF ISOFLAVONES IN SOYBEAN[J].Soybean Science,2007,26(04):588-590,596.[doi:10.3969/j.issn.1000-9841.2007.04.026]
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发酵处理对大豆中总异黄酮含量的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年04期 页码: 588-590,596 栏目: 出版日期: 2007-08-25
Title:
EFFECT OF FERMENTATION PROCESS ON TOTAL CONTENT OF ISOFLAVONES IN SOYBEAN
文章编号:
1000-9841(2007)04-0588-03
作者:
崔力剑; 黄芸2; 詹文红2; 窦玉红1; 魏春娥1
1河北医科大学中医学院，石家庄050091；
2河北医科大学生药学教研室，石家庄050017
Author(s):
CUI Li-jian1; HUANG Yun2; ZHAN Wen-hong2; DOU Yu-hong1; WEI Chun-e1
1Department of Traditional Chinese Medicine,Hebei Medical University,Shijiazhuang 050091;
2Department of Pharmaceutics,Hebei Medical University,Shijiazhuang 050017
关键词:
大豆; 淡豆豉; 氢氧化钠; 异黄酮; 分光光度法; 含量测定
Keywords:
Soybean; Semen Sojae Preparatum; NaOH; Isoflavones; Spectrophtometry; Quantitative determination
分类号:
Q815 S565.1
DOI:
10.3969/j.issn.1000-9841.2007.04.026
文献标志码:
A
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。
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.

参考文献/References:

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备注/Memo

基金项目：河北省科技攻关计划项目（06276472）；河北省中医药管理局项目（2006191）；河北医科大学青年基金项目（0000060）

作者简介：崔力剑（1974-），男，讲师，主要从事天然产物活性成份研究与开发。Tel:0311-86265284；E-mail:cuilijianzy@126.com

更新日期/Last Update: 2014-10-21