Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu

被引：76

作者：

Grün, IU ^{[1
]}

Adhikari, K ^{[1
]}

Li, CQ ^{[1
]}

Li, Y ^{[1
]}

Lin, B ^{[1
]}

Zhang, JL ^{[1
]}

Fernando, LN ^{[1
]}

机构：

[1] Univ Missouri, Dept Food Sci, Columbia, MO 65211 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 06期

关键词：

tofu; thermal processing; isoflavones; genistein; genistin; daidzein; daidzin; HPLC;

D O I：

10.1021/jf010028+

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Profiles of genistein, daidzein, genistin, daidzin, and their acetyl- and malonyl-beta -glycosides were determined in tofu as affected by temperature and time. Tofu was heated in water at 80, 90, and 100 degreesC for 0 (control), 10, 20, 30, and 40 min, and the contents of the isoflavones of interest were quantified using reversed-phase HPLC. Total isoflavone content decreased most likely due to leaching of isoflavones into the water. Because the content of the isoflavones of the genistein series was little affected by the treatments, the decrease in the total isoflavone content was almost exclusively due to a decrease of the daidzein series. Changes in the profile of the daidzein series suggest little decarboxylation of the malonylglycoside to the acrtylglycoside, but considerable de-esterification of the malonyl- and acetylglycoside to the beta -glucoside. Strongly temperature dependent decreases of the aglycon suggest possible thermal degradation of daidzein in addition to losses due to leaching.

引用

页码：2839 / 2843

页数：5

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