物理刺激提高豆芽中大豆异黄酮含量的研究

目的筛选适宜的物理刺激方法,提高豆芽中大豆异黄酮的含量水平,提高大豆芽的品质。方法利用多种物理因素（紫外、高热、低温等）刺激的方式,刺激生长中的豆芽,使其产生应激反应。利用超声振荡法提取豆芽中的大豆异黄酮。在最佳波长下测定吸光度值,并通过标准曲线求出产品中大豆异黄酮浓度,根据线性回归方程计算出豆芽中大豆异黄酮的含量并加以比较。结果在豆芽生长过程中,人为加大温差,用0℃和50℃冷热交替刺激能有效提高异黄酮含量,比常规恒温（26.5℃）生产的豆芽大豆异黄酮含量提高了44.24%。结论本实验成功筛选到提高豆芽中大豆异黄酮含量的方法,此法生产豆芽不但简单易行,便于推广,而且提高了营养品质,具有重要的实际应用价值。

Study on improving the content of soybean isoflavone in bean sprouts by the physical stimulation

Objective： To screen out the suitable physical stimulation in order to increase the content of soybean isoflavone in bean sprout and improve the quality of the bean sprouts. Methods： A variety of physical factors（ UV,high or low temperature,etc.） was used to stimulate the growing bean sprouts to make stress response. Soybean isoflavone was extracted by ultrasonic vibration method. The absorbance value was determination at the optimum wavelength,and through the standard curve of concentration of isoflavone products,according to the linear regression equation to calculate the content of isoflavone in bean sprout and compared. Results： In bean sprout growth process,0 ℃ and 50 ℃ alternating hot and cold stimulation in increasing temperature difference can effectively improve the isoflavone content. Compared to the bean sprouts produced with conventional constant temperature（ 26. 5℃）,soybean isoflavone content was increased by 44. 24%.Conclusion： The experiment is successful in screening the suitable physical stimulation to increase the content of soybean isoflavone in bean sprout. This method of producing bean sprouts is not only simple and convenient,but also can improve the nutritional quality which has an important practical application value.