摘要
目的比较发酵前的黑豆及半成品和成品淡豆豉中大豆苷、黄豆黄苷、染料木苷、大豆苷元、黄豆黄素和染料木素6种异黄酮的含量变化。方法采用高效液相色谱法测定异黄酮的含量,色谱条件为DiamonsilC_(18)色谱柱(4.6×250 mm,5μm),柱温30℃,检测波长为260 nm,流动相为0.2%醋酸水(A)-甲醇(B),梯度洗脱,流速为1.0 ml/min。结果该方法测定6种异黄酮成分在测定范围内线性良好(r≥0.9993),且回收率符合要求,黑豆经发酵后其中的6种异黄酮含量明显提升,且成品淡豆豉比半成品淡豆豉中含量更多。结论本研究建立的高效液相色谱法能够准确测定淡豆豉中6种异黄酮的含量。发酵可提升黑豆中的异黄酮的含量,且在发酵过程中结合型异黄酮向游离型异黄酮苷元转化。
Objective To compare the contents variation of six flavonoids includingdaidzin,glycitin,genistin,daidzein,glycitein and genisteinin black beans,semifinished and finished Sojae Semen Praeparatum.Methods The contents of flavonoids were determined by HPLC,the condition were Diamonsil C_(18) column(4.6×250 mm,5μm),column temperature 30℃,detection wavelength 260 nm,mobile phase 0.2%acetic acid water(A)-methanol(B),gradient elution,flow rate 1.0 ml/min.Results The linearity of this method to determine 6 isoflavones was good(r≥0.9993)within the determination range,and the recovery rate met the requirements.The RSD of precision,repeatability and stability experiment was less than 4%,3%and 3%.The results of HPLC showed that the contents of six flavonoidsin Sojae Semen Praeparatum increased significantly compared with black beans.And,the contents of six flavonoids in finished Sojae Semen Praeparatum were slightly more than those in semifinished Sojae Semen Praeparatum.Conclusion The HPLC method established in this study could accurately determine the content of 6 isoflavones in Sojae Semen Praeparatum.The content of six isoflavones in black beans could be increased by the fermentation,and the combined isoflavones were transformed into free isoflavones during the fermentation process.
作者
江玥曈
高葱葱
张玉佳
欧炀育
周婷婷
JIANG Yuetong;GAO Congcong;ZHANG Yujia;OU Yangyu;ZHOU Tingting(Deportment of Pharmaceutical Analysis,School of Pharmacy,Naval Medical University,Shanghai 200433,China;Shanghai Key Laboratory for Pharmaceutical Metabolite Research,Shanghai 200433,China;Anhui University of Chinese Medicine,Anhui Hefei 230012,China)
出处
《药学实践与服务》
CAS
2023年第6期372-376,共5页
Journal of Pharmaceutical Practice and Service
