摘要
选择几种有代表性的大豆制品进行了异黄酮各组分含量的测定。测定结果表明:大豆制品中异黄酮各组分的含量表现为非发酵大豆制品中异黄酮主要以糖苷D和G的形式存在,而在发酵大豆制品中,苷元Ge和De比例明显增加。并且对影响大豆制品中异黄酮各组分的因素进行了分析。为引导消费者有目的性地选择大豆制品及为指导企业生产加工出高生物活性异黄酮制品提供参考。
Isoflavones in several typical soy products have been determined,The results obtained indicated ：Among of them, isoflavones in non - fermented soy products exist mainly as glycosides that mainly are daidzin and genistin, but in fermented soy products, the proportion of alycone form（Ge and De） of isoflavones increased, and the effects on the content of soybean isoflavones component in soy products were analyzed.Make for inducting consume and accelerating production.
出处
《大豆通报》
2006年第5期20-23,共4页
Soybean Bulletin
