Interconversions of isoflavones in soybeans as affected by storage
Interconversions of isoflavones in soybeans as affected by storage
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DOI：
10.1111/j.1365-2621.2002.tb09505.x
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发表时间：
2002-08-01
影响因子：
3.9
通讯作者：
Chang, KC
中科院分区：
文献类型：
--
作者：
Hou, HJ;Chang, KC
研究了在4个条件下大豆中异黄酮的转化。大豆储存在84％RH，9个月30摄氏度中，57％RH，20 degreesc，冷（4摄氏度）和一个未控制的环境车库为18 mo。通过HPLC分析异黄酮。在84％RH，30 dgreesc中，aglycones和β-葡萄糖苷之间的相互转换显着（p <0.001）。在9个月中，异黄酮的β-葡萄糖苷和丙二酰葡萄糖苷的百分比从90％下降到3％。相反，aglycones从1％增加到97％。在57％RH，20 degREESC和环境条件下，葡萄糖剂的形式随储存时间的增加而增加，但丙二酰葡萄糖苷往往会减少。在4度条件下，异黄酮分布在存储过程中没有显着（p> 0.05）的变化。
Conversions of isoflavones in soybeans under 4 conditions were investigated. Soybeans were stored in 84% RH, 30 degreesC for 9 mo, and in 57% RH, 20 degreesC, cold (4 degreesC), and an uncontrolled ambient garage for 18 mo. Isoflavones were analyzed by HPLC. In 84% RH, 30 degreesC, the interconversion between aglycones and beta-glucosides was significant (p < 0.001). The percentage of beta-glucosides and malonylglucosides in total isoflavones decreased from 90% to 3% in 9 mo. In contrast, the aglycones increased from 1% to 97%. In 57% RH, 20 degreesC, and,ambient conditions, the glucoside forms increased with storage time, but malonylglucosides tend to,decrease. In the 4 degreesC condition, isoflavone distribution had no significant (p > 0.05) changes during storage.