学术
摘 要:
对β-环糊精对豆浆中的三种异黄酮苷原（黄豆苷原（曲daidzein）、大豆黄素（glycitein）和染料木黄酮（genistein））的热稳定性的影响进行了研究。结果表明用HPLC分析时，流动相的配比为甲醇：5％冰乙酸=40：60（V/V）时，标样及样品溶液的HPLC色谱分离效果最好。添加1％β-环糊精能提高豆浆中三种异黄酮苷原的热稳定性；95℃处理10min后，添加阻环糊精的豆浆中黄豆苷原含量比未添加的豆浆增加8．89％，大豆黄素增加13．81％，染料木黄酮增加9．75％；121℃处理1min后，添加β-环糊精的豆浆中上述三种异黄酮苷原含量比未添加的豆浆分别增加9．59％、8．77％、2．45％；140℃处理10s后，则分别增加8．90％、11．92％、6．69％。[著者文摘]
文章出处:
《现代食品科技》-2008年24卷2期,187 -128-130,187页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1673-9078（2008）02-0128-04
相关文章:
Effect of β-CD on the Thermal Stability of Isoflavone Aglycones in Soybean Milk
WANG Feng, HUANG HUI-hua （College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China）
Abstract:
The effects of β-CycloDextrin （β-CD） on three aglycones （daidzein, glycitein and genistein） in soybean milk were investigated by HPLC. The best mobile phase was the mixture of methanol and 5% acetic acid glacial （40：60, v/v）. It was found that adding 1% of β-CD into soybean milks could increase the thermal stabilities of the three aglycones. The contents of daidzein, glycitein and genistein in soybean milk containing β-CD were 8.89%, 13.81% and 9.75% respectively higher than those in soybean milks without of β-CD after incubated at 95℃ for 10min, were 9.59%, 8.77% and 2.45% respectively higher than those in soybean milks without of β-CD after incubated at 121℃ for 1 min and were 8.90%, 11.92%, and 6.69% respectively higher than those in soybean milks without of β-CD after incubated at 140℃ for 10s.[著者文摘]
Key words:
HPLC method; isoflavone aglycones; β-CycloDextrin; thermal stability
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