中国现代中药2016，Vol.18Issue(7)：826-830,5.DOI:10.13313/j.issn.1673-4890.2016.7.006
不同发酵条件对淡豆豉中总异黄酮含量及蛋白酶活力的影响
Effect of different fermentation strains on total isoflavone content and Protease activity in semen sojae praeparatum
摘要
Abstract
Objective:A UV spectrophotometry used for determination of semen sojae praeparatum isoflavones was established.The effects of different fermentation strains on the content of total isoflavones and protease activity in the fermentation products was studied.Methods:Genistein was selected as the reference substance.Contents of the isoflavones in black bean and semen sojae praeparatum by natural fermentation, Aspergillus oryzae fermentation, Aspergillus niger fermentation at the maximum absorption peak.Folin method was used for determination of protease activity.Results:The total content of isoflavones in black bean was 7.77 mg·g -1 ,natural fermentation products was 8.08 mg·g -1 ,Aspergillus oryzae fermentation products was 8.87 mg·g -1 ,Aspergillus Niger fermentation products was 10.99 mg·g -1 ,average recovery was 100.09%,100.34%,99.76%,99.87%,and the RSD was 1.10%,1.28%,1.22%,1.24%.The enzyme activity of black beans was 190.7 U·g -1 ,natural fermentation products was 309.4 U·g -1 ,Aspergillus oryzae fermentation was 474.9 U·g -1 ,Aspergillus Niger fermentation was 500.0 U·g -1 .Conclusion:UV method as a means of inspection semen sojae praeparatum isoflavone content with easy—to—handle,good accuracy and reproducibility.The single strain fermentation of semen sojae praeparatum,in enzyme activity and isoflavone content respects,were higher than the natural fermentation products and black bean.关键词
淡豆豉/总异黄酮/黑曲霉/米曲霉Key words
Semen sojae praeparatum/Total isoflavones/Aspergillus oryzae/Aspergillus niger引用本文复制引用
杨丹,王洪礼,马丹宁,王延年..不同发酵条件对淡豆豉中总异黄酮含量及蛋白酶活力的影响[J].中国现代中药,2016,18(7):826-830,5.基金项目
国家中医药管理局中医药行业专项“六神曲等7种中药发酵技术及规范化应用研究” （）
