ZHANG De-hua,WANG Shu-min,XIE Zhao-li,et al.Influence of Adding Ginseng to Semen Sojae Preparatum on Content of Soybean Isoflavones[J].Soybean Science,2012,31(02):288-290.[doi:10.3969/j.issn.1000-9841.2012.02.027]
淡豆豉炮制工艺中加入人参对大豆异黄酮含量的影响
- Title:
- Influence of Adding Ginseng to Semen Sojae Preparatum on Content of Soybean Isoflavones
- 文章编号:
- 1000-9841（2012）02-0288-03
- 分类号:
- R283.2
- 文献标志码:
- A
- 摘要:
- 通过比较在传统的淡豆豉（黑豆、黄豆）发酵工艺中加入人参后大豆异黄酮的含量变化，考察人参在淡豆豉发酵过程中对大豆异黄酮含量的影响。以大豆苷、染料木苷和染料木素为测定指标，采用高效液相色谱法进行含量测定。色谱柱为Agilent C18(150 mm×4.6 mm,5 μm)；流动相为甲醇-水-冰醋酸（40∶60∶0.5）；流速0.5 mL·min-1；检测波长260 nm。结果以黄豆为原料发酵的淡豆豉，加入人参后大豆苷和染料木素的含量显著升高，染料木苷显著降低；以黑豆为原料发酵的淡豆豉，加入人参后大豆苷的含量显著降低，染料木苷和染料木素的含量显著升高。因此，淡豆豉传统发酵工艺中加入人参后，大豆异黄酮含量变化因原料不同而异。
- Abstract:
- To study the influence of ginseng on the content of soybean isoflavones in Semen Sojae Preparatum during fermentation,HPLC was applied to detect daidzin,genistin and genistein on the Agilent C18column(150 mm×4.6 mm,5 μm)at 260 nm.The mobile phase was methanol-water-acetic acid（40∶60∶0.5）with flow rate of 0.5 mL·min-1.Results showed that the content of daidzin,genistin and genistein increased and that of genistein decreased significantly after ginseng was added when the fermentation was carried out with yellow soybean.Whereas the content of daidzin decreased and that of genistin and genistein increased significantly after ginseng was added when the fermentation was carried out with black soybean.It could be concluded that the content of soybean isoflavones varied with soybean seed color when they were fermented with ginseng addition.
参考文献/References:
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备注/Memo
第一作者简介：张德花（1980-），女，在读硕士，研究方向为中药质量控制及标准化研究。