| 纯种发酵对淡豆豉主要有效成分的影响 |
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| 引用本文： | 蔡琨,冯华,田维毅.纯种发酵对淡豆豉主要有效成分的影响[J].甘肃中医学院学报,2006,23(5):39-41. |
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| 作者姓名： | 蔡琨 冯华 田维毅 |
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| 作者单位： | 贵阳中医学院,贵州,贵阳,550002 |
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| 摘 要： | 目的:研究纯种发酵对淡豆豉主要有效成分的影响。方法:以高效液相色谱法分别测定自然发酵和纯种发酵淡豆豉中染料木素和大豆黄素的含量并进行比较。结果:纯种发酵淡豆豉中染料木素和大豆黄素的含量均高于自然发酵。结论:利用纯种发酵可以保证淡豆豉生产的稳定性和提高产品质量。
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| 关 键 词： | 染料木素 大豆黄素 高效液相色谱法 淡豆豉 |
| 文章编号： | 1003-8450（2006）05-0039-02 |
| 收稿时间： | 2006-02-16 |
| 修稿时间： | 2006-02-27 |
Effects of pure breed fermentation on major effective component in semen sojae praeparatum |
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| Cai Kun,Feng Hua,Tian Weiyi.Effects of pure breed fermentation on major effective component in semen sojae praeparatum[J].Journal of Gansu College of Traditional Chinese Medicine,2006,23(5):39-41. |
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| Authors: | Cai Kun Feng Hua Tian Weiyi |
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| Institution: | Guiyang College of TCM, 550002, Guiyang, China |
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| Abstract: | Objective:To study alteration of major effective component in semen sojae praeparatum(SSP) by pure breed fermentation.Methods:Contents of the isoflavones(genistein and daidzein)in SSP by pure breed fermentation and natural fermentation were collated by HPLC.Results:Contents of genistein and daidzein in SSP by pure breed fermentation were all higher than by natural fermentation.Conclusion: The generative stability of SSP can be assured and the product quality can be advanced by pure breed fermentation. |
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| Keywords: | genistein daidzein high performance liquid semen sojae praeparatum |
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