| 醋浸后大豆异黄酮的变化及其营养学意义 |
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| 引用本文： | 陈芬,万国华,徐国海.醋浸后大豆异黄酮的变化及其营养学意义[J].孝感职业技术学院学报,2005,8(4):71-73. |
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| 作者姓名： | 陈芬 万国华 徐国海 |
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| 作者单位： | 湖北职业技术学院医学分院,湖北孝感432000 |
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| 摘 要： | 我国民间早有关于醋大豆预防多种疾病的说法。据最新一项动物试验证实，醋大豆可以降低血清胆固醇。但是其机理尚不完全了解。文章研究和比较了醋浸过程中大豆的异黄酮变化，结果表明，醋浸过程中，异黄酮的含量与种类也发生了很大的变化。
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| 关 键 词： | 大豆 醋 异黄酮 |
| 文章编号： | 1671-8178（2005）04-0071-03 |
| 收稿时间： | 2005-06-12 |
| 修稿时间： | 2005年6月12日 |
The Change of Isoflavone of Soybean after Treatment with Vinegar and Its Significance in Nutrition |
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| CHEN Fen ,WAN Guo-hua, XU Guo-hai.The Change of Isoflavone of Soybean after Treatment with Vinegar and Its Significance in Nutrition[J].Journal of Xiaogan Vocational-Technical College,2005,8(4):71-73. |
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| Authors: | CHEN Fen WAN Guo-hua XU Guo-hai |
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| Institution: | Hubei Vocational- Technical College , Xiaogan , Hubei432000 , China |
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| Abstract: | It is a folk statement in our country that vinegar soybean can prevent some diseases for a long time. According to a recent research, vinegar soybean can decrease level of serum cholesterol, but the mechanism is not understood yet. In this paper, we study and compare the change of isoflavome of the soybean during the course of soaking with the vinegar. The results reveal that the content and the kind of isoflavone have changed in the treated soybean. |
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| Keywords: | soybean vinegar isoflavone |
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