发酵对大豆异黄酮含量影响的研究

摘要：大豆异黄酮是大豆中的一种生物活性物质,异黄酮是一种典型的植物雌激素样物质,具有抗氧化作用和预防骨质疏松作用。本文研究了大豆经过微生物发酵后大豆中的异黄酮含量的变化。研究包括：测定染料木素标准溶液在260nm下的吸光值，并绘制标准曲线，获得标准回归方程为Y=98.242X-0.0193；测定大豆苷元标准溶液在260nm下的吸光值，绘制标准曲线，获得标准回归方程为Y=24.626X-0.0075。

研究发酵培养基和发酵条件单因素对大豆异黄酮含量的影响，分别得到葡萄糖浓度为13%，接种量为0.5%，浸豆时间选取14h，发酵温度为40℃，蒸煮时间取20min。以葡萄糖浓度、接种量、温度和发酵时间4个因素作为自变量，设计四因素三水平分析试验，分别测定大豆苷元与染料木素在260nm下的吸光度值，实验结果显示葡萄糖浓度对大豆苷元影响最大，而后依次为发酵温度、发酵时间、接种量，并且可知最佳实验条件为：葡萄糖浓度为0%；接种量为0.5%；发酵温度为40℃；发酵时间为28h。同理，由实验结果可知葡萄糖浓度对染料木素影响最大，而后依次为发酵温度、接种量、发酵时间，并且可知最佳实验条件为：葡萄糖浓度为0%,；接种量为1.0%；发酵温度为40℃；发酵时间为32h。48987

毕业论文关键词：染料木素；大豆苷元；大豆异黄酮

The effect of fermentation on the content of soybeanisoflavone

Abstract：Soybean isoflavone is a kind of bioactive substance, which is a kind of typical plant estrogen like substance, which has the function of antioxidation and prevention of osteoporosis. In this paper, the changes of isoflavone content in Soybean after microbial fermentation were studied. Research includes: Determination of genistein standard solution at 260nm ceiling light value, and draw standard curve, obtained with standard regression equation for Y=98.242X-0.0193; Determination of daidzein standard solution at 260nm ceiling light value, draw the standard curve, standard regression equation was y = 24.626X-0.0075.

Study of fermentation medium and fermentation conditions of single factor on the content of isoflavones influence, respectively, to obtain the concentration of glucose was 13%, inoculation amount was 0.5%, dip bean time 14h selection, fermentation temperature is 40 DEG C, cooking time 20min. To glucose concentration, inoculum size, temperature and fermentation time four factors as independent variables, design with four factors and three levels of analysis test, were determined daidzein and genistein at 260 nm absorbance value. The experimental results show that glucose concentration of daidzein has the greatest impact, and followed by fermentation temperature, fermentation time, inoculum size, and showed the optimal experimental conditions for: glucose concentration was 0%; inoculation amount was 0.5%; fermentation temperature is 40 DEG C; fermentation time 28h. Similarly, the experimental results showed that glucose concentration of genistein impact is the biggest, and then turn the fermentation temperature, inoculation, fermentation time, and showed the optimal experimental conditions for: glucose concentration was 0%; inoculation amount was 1.0%; fermentation temperature is 40 DEG C; fermentation time was 32h.

KeyWords：Genistein; daidzein; soybean isoflavone

1 引言 1

1.1 枯草芽胞杆菌的概念 1

1.2 大豆异黄酮的概念 1

1.3 大豆异黄酮的生理作用 2

1.3.1抗氧化作用 2

1.3.2预防骨质疏松作用 2

1.3.3防癌和抗癌作用 2

1.3.4预防老年性痴呆发酵对大豆异黄酮含量影响的研究:http://www.youerw.com/shengwu/lunwen_51765.html