作 者: ; (张晨); (孔慧清); (卢秋雁); (李雄); (刘美玲);
机构地区: 广东天辰生物技术有限公司广州510070
出 处: 《大豆科学》 2006年第1期73-76,80,共5页
摘 要: 大豆异黄酮是大豆的主要活性成分,研究发现,不同存在形式的异黄酮稳定性和生理活性有较大的差别。本文综述了大豆异黄酮组分在不同加工条件下的稳定性;该研究对于制备高纯度、高生理活性的异黄酮具有一定的理论指导意义。 Soybean isoflavones are the primary active ingredient in soybean, Studies show that different isoflavone components have great distinction in its physiological activity and stability. This paper reviewed the studies on the stability of isoflavones in different process conditions, and reported the significance to the preparations of high purity, high bioactivity isoflavones.
领 域: [农业科学]