市售黃豆製品之主要異黃酮素含量及分佈

The Contents and Distributions of Major Isoflavones in Commercial Soy Products

林士祥(Shyh-Hsiang Lin) ； 彭湘琦(Hsiang-Chi Peng) ； 簡怡雯(Yi-Wen Chien)

《中華民國營養學會雜誌》 27卷3期 (2002/09) Pp. 139-146

https://doi.org/10.6691/JCNS.200209_27(3).0003

摘要

本實驗探討不同黃豆產品中異黃酮素之含量及其體外抗氧化性質：以高效能液相層析（HPLC）法來測定黃豆產品中異黃酮素之含量及成分分佈情形，再以硫氰酸鐵法來測定其體外之抗氧化能力。本實驗結果需知市面上一般黃豆產品雖含有異黃酮素，但含量及種類分佈差異極大。豆漿、豆腐、及其他黃豆蛋白食品為異黃酮素之豐富來源。加工方式會影響異黃酮素之成分分佈比例。未經發酵產品中之異黃酮素多以具配醣體之異黃酮素為主，發酵過之產品如豆腐乳則以genistein 為主要之異黃酮素。

關鍵字

黃豆 ； 異黃酮素 ； 抗氧化

並列摘要

This study investigated the isoflavone content and the in vitro antioxidant ability of various traditional soybean products sold in supermarkets. The distribution and content of four major isoflavones, daidzin plus genistin, daidzein, and genistein were analyzed by HPLC, while the in vitro antioxidant ability was evaluated by measuring the percentage inhibition of the oxidation of linoleic acid. It was found that the distribution and content of isoflavones varied in different traditional soy products. Glycosidic isoflavones (genistin and daidzin) seemed to be the major isoflavones in unfermented products, while genistien was dominant in fermented bean curd but not in miso. Unfermented soy products had better antioxidant abilities according to the results from the in vitro test. However, further investigations are necessary to determine the in vivo antioxidant effects.

並列關鍵字

soy ； isoflavone ； antioxidant ability