Simonne A H, Smith M, Weaver D B, Vail T, Barnes S, Wei C I
Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, Alabama 36849, USA.
J Agric Food Chem. 2000 Dec;48(12):6061-9. doi: 10.1021/jf000247f.
Isoflavones and carotenoids in four experimental genotypes and Hutcheson cultivar soybeans were evaluated as a function of processing treatments and maturity. Total isoflavone and carotenoid contents were affected by genotypes and maturity stages (p < 0.0001). Total isoflavones ranged from 472 microg/g (in NTCPR93-40) to 2280 microg/g (in Hutcheson). Lutein contents ranged from 895 (in NTCPR93-286) to 2119 (in Honey Brown), and beta-carotene ranged from 291 (in Hutcheson) to 491 (in NICPR92-40) microg/100 g. Mean total isoflavone retention percentages in immature Hutcheson soybeans were 46% (boiling), 53% (freezing), and 40% (freeze-drying). Mean retentions of lutein and beta-carotene, respectively, were 92 and 73% in frozen, 62 and 62% in boiled, and 34 and 27% in freeze-dried soybeans. Boiling caused a substantial increase in daidzin, genistin, and genistein. The results show that post-harvest changes in total isoflavones and carotenoids in soybeans are influenced by processing methods, but genotype has an effect on isoflavone and carotenoid profiles during seed development.
对四种实验基因型和哈奇森品种大豆中的异黄酮和类胡萝卜素进行了评估，评估内容包括加工处理和成熟度的函数关系。总异黄酮和类胡萝卜素含量受基因型和成熟阶段的影响（p < 0.0001）。总异黄酮含量范围为472微克/克（NTCPR93 - 40）至2280微克/克（哈奇森）。叶黄素含量范围为895（NTCPR93 - 286）至2119（蜂蜜布朗），β-胡萝卜素范围为291（哈奇森）至491（NICPR92 - 40）微克/100克。未成熟的哈奇森大豆中，总异黄酮的平均保留百分比分别为：煮沸46%、冷冻53%、冻干40%。冷冻大豆中叶黄素和β-胡萝卜素的平均保留率分别为92%和73%，煮沸大豆中分别为62%和62%，冻干大豆中分别为34%和27%。煮沸导致黄豆苷、染料木苷和染料木黄酮大幅增加。结果表明，大豆收获后总异黄酮和类胡萝卜素的变化受加工方法影响，但基因型在种子发育过程中对异黄酮和类胡萝卜素的分布有影响。
