CAJ | 학술논문

大豆异黄酮是一类具有重要生物活性的化合物，在大豆及其制品中含量丰富。本实验采用乙醇热回流提取法研究大豆及其制品中异黄酮含量。结果表明：样品加标回收率大99％，说明该方法适用于大豆样品异黄酮含量的测定；大豆及其制品中异黄酮含量的大小顺序依次为：大豆〉豆浆〉豆腐脑〉卤水豆腐〉腐竹〉白豆干〉豆腐皮〉油豆腐〉脆豆皮，表明加工工艺会影响大豆异黄酮的含量。
대두이황동시일류구유중요생물활성적화합물，재대두급기제품중함량봉부。본실험채용을순열회류제취법연구대두급기제품중이황동함량。결과표명：양품가표회수솔대99％，설명해방법괄용우대두양품이황동함량적측정；대두급기제품중이황동함량적대소순서의차위：대두〉두장〉두부뇌〉서수두부〉부죽〉백두간〉두부피〉유두부〉취두피，표명가공공예회영향대두이황동적함량。
Soy isoflavone have important biochemical activifies and are rich in soybean and soybean products. This study used 70 percent ethanol, under 70℃ water bath to extract soy isoflavone, and used the standard test samples to study the recovery rate. The results showed that the recovery rate is above 99% ,which showed that the method was applicable to analysis content of soy isoflavone in soybeans and soybean products; The content of soy isoflavone in soybean and soybean products was followed： soybean 〉 soybean milk 〉jellied bean curd 〉 marinated tofu 〉 dried bean milk cream 〉 bean-curd cake 〉 bean curd skin 〉 bean curd crouton 〉 soybean hull. The conclusion is that processing technology can effect the content of isofLavone in soybean products.