机构地区: 华南理工大学食品与生物工程学院
出 处: 《食品科学》 2004年第7期109-111,共3页
摘 要: 大豆胚芽含有大量异黄酮化合物,天然异黄酮存在形式主要丙二酰型糖苷,此类异黄酮化合物是大豆胚芽的苦涩、豆腥味的主要呈味物质。研究显示采用加热处理可较大程度地降低大豆胚芽的苦涩味,从而改善胚芽的风味。采用HPLC分析显示,加热处理可使丙二酰型异黄酮糖苷转换为乙酰型糖苷,甚至糖苷化合物,后者的呈味显著低于丙二酰型异黄酮糖苷化合物。 Soy hypocotyls contained a lot of isoflavones, existing mainly in malonyl isoflavone glycosides. This kind ofisoflavones showed mainly bitter and beany components in soy hypocotyls. The study showed that heat-treatment coulddecrease bitter and astringent flavor of the hypocotyls, and thus improve the taste of hypocotyls. After heat-pretreatment, itwas found that malonyl isoflavone glycosides could be transformed to acetyl isoflavone, or isoflavone glycosides by HPLCassay. The acetyl isoflavone, or isoflavone glycosides tasted better than malonyl isoflavones.