| 黑豆、半成品和成品淡豆豉中6种异黄酮含量变化比较 |
| 投稿时间：2022-09-30 修订日期：2022-11-08 点此下载全文 |
| 引用本文：江玥曈,高葱葱,张玉佳,欧炀育,周婷婷.黑豆、半成品和成品淡豆豉中6种异黄酮含量变化比较[J].药学实践杂志,2023,41(6):372~376 |
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| 作者 | 单位 | E-mail | | 江玥曈 | 海军军医大学药学系药物分析学教研室, 上海, 200433
上海市药物(中药)代谢产物研究重点实验室, 上海 200433 | | | 高葱葱 | 海军军医大学药学系药物分析学教研室, 上海, 200433
安徽中医药大学, 安徽 合肥, 230012 | | | 张玉佳 | 海军军医大学药学系药物分析学教研室, 上海, 200433 | | | 欧炀育 | 海军军医大学药学系药物分析学教研室, 上海, 200433 | | | 周婷婷 | 海军军医大学药学系药物分析学教研室, 上海, 200433
上海市药物(中药)代谢产物研究重点实验室, 上海 200433 | tingting_zoo@163.com |
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| 中文摘要:目的 比较发酵前的黑豆及半成品和成品淡豆豉中大豆苷、黄豆黄苷、染料木苷、大豆苷元、黄豆黄素和染料木素 6 种异黄酮的含量变化。方法 采用高效液相色谱法测定异黄酮的含量，色谱条件为DiamonsilC18色谱柱(4.6×250 mm，5 μm)，柱温30 ℃，检测波长为260 nm，流动相为0.2%醋酸水(A)－甲醇(B)，梯度洗脱，流速为1.0 ml/min。结果 该方法测定6种异黄酮成分在测定范围内线性良好（r≥0.999 3），且回收率符合要求，黑豆经发酵后其中的6种异黄酮含量明显提升，且成品淡豆豉比半成品淡豆豉中含量更多。结论 本研究建立的高效液相色谱法能够准确测定淡豆豉中6种异黄酮的含量。发酵可提升黑豆中的异黄酮的含量，且在发酵过程中结合型异黄酮向游离型异黄酮苷元转化。 |
| 中文关键词:黑豆 淡豆豉 大豆苷 黄豆黄苷 染料木苷 大豆苷元 黄豆黄素 染料木素 |
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| Comparison of contents variation of six isoflavones in black beans, semifinished and finished Sojae Semen Praeparatum |
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| Abstract:Objective To compare the contents variation of six flavonoids includingdaidzin，glycitin, genistin, daidzein, glycitein and genisteinin black beans, semifinished and finished Sojae Semen Praeparatum．Methods The contents of flavonoids were determined by HPLC，the condition were Diamonsil C18 column (4.6×250 mm, 5 μm) , column temperature 30 ℃, detection wavelength 260 nm, mobile phase 0.2% acetic acid water (A) - methanol (B), gradient elution, flow rate 1.0 ml/min．Results The linearity of this method to determine 6 isoflavones was good (r≥0.9993) within the determination range, and the recovery rate met the requirements. The RSD of precision, repeatability and stability experiment was less than 4%, 3%and 3%. The results of HPLC showed that the contents of six flavonoidsin Sojae Semen Praeparatum increased significantly compared with black beans. And, the contents of six flavonoids in finished Sojae Semen Praeparatum were slightly more than those in semifinished Sojae Semen Praeparatum. Conclusion The HPLC method established in this study could accurately determine the content of 6 isoflavones in Sojae Semen Praeparatum. The content of six isoflavones in black beans could be increased by the fermentation, and the combined isoflavones were transformed into free isoflavones during the fermentation process. |
| keywords:black beans Sojae Semen Praeparatum daidzin glycitin genistin daidzein glycitein genistein |
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