中国食品学报2011，Vol.11Issue(4)：211-217,7.
豆类食品中4种大豆异黄酮的含量分析
Determination of the Content of Four Isoflavones in Different Soybean Foods
摘要
Abstract
Hie objective of the present study was to determine the content of isoflavones in different soybean foods. 11 categories of food samples (n 51), were selected from supermarkets that they were commonly eaten in China. After vacuum drying, degreasing with hexane, 80% aqueous methanol extraction, 4 isoflavones (genistein, genistin, daidzein, daidzin) were analyzed using high performance liquid chromatography(HPLC). Hie results showed that the dried beancurd samples contained the highest amount of isoflavones, and the average value exceeded 600 μg/g dry weight, as for other samples, soybean milk contained less than 100 μg/mL, soy milk powder contained less than 100 μg/g dry weight, and the contents of isoflavones were lower than the detection limit in all of the soybean sauce samples and the bean paste cake samples. THe remaining 6 samples contained 100-600 μg/g dry weight. Considering from isoflavone composition, the aglycone form occupied a large proportion in all the preserved tofu samples, and it was also showed that these samples have a high estrogenic activity. The result implied that a significant estrogen-like effects may be caused if intaking dried beancurd and preserved tofu for a long time.关键词
豆类食品/大豆异黄酮/含量Key words
soybean foods/ isoflavones/ content引用本文复制引用
高丽英,聂少平,邱奇琦,胡晓娟,谢明勇..豆类食品中4种大豆异黄酮的含量分析[J].中国食品学报,2011,11(4):211-217,7.基金项目
国家自然科学基金资助项目(30960242) （30960242）
国际科技合作项目(2010DFA31780) （2010DFA31780）
