Huang Ru-Yue, Chou Cheng-Chun
Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
J Agric Food Chem. 2008 Sep 24;56(18):8484-9. doi: 10.1021/jf801488e. Epub 2008 Aug 27.
Steamed black soybeans and black soybean koji, a potentially functional food additive, were subjected to heating at 40-100 degrees C for 30 min. It was found that steamed black soybeans and black soybean koji after heating at 80 degrees C or higher generally showed reduced contents of malonylglucoside, acetylglucoside, and aglycone isoflavone and an increased content of beta-glucoside. A lower reduction in malonylglucoside and acetylglucoside isoflavone but greater reduction in aglycone content was noted in steamed black soybeans compared to black soybean koji after a similar heat treatment. After 30 min of heating at 100 degrees C, steamed black soybean retained ca. 90.3 and 83.8%, respectively, of its original malonylglucoside and acetylglucoside isoflavone, compared to lower residuals of 80.9 and 78.8%, respectively, for black soybean koji. In contrast, the heated black soybeans showed an aglycone residual of 68.0%, which is less than the 80.0% noted with the heated black soybean koji.
将蒸制黑豆和黑豆曲（一种潜在的功能性食品添加剂）在40 - 100℃下加热30分钟。结果发现，在80℃及以上加热后的蒸制黑豆和黑豆曲中，丙二酰葡萄糖苷、乙酰葡萄糖苷和苷元异黄酮的含量通常会降低，而β - 葡萄糖苷的含量会增加。与经过类似热处理的黑豆曲相比，蒸制黑豆中丙二酰葡萄糖苷和乙酰葡萄糖苷异黄酮的减少幅度较小，但苷元含量的减少幅度较大。在100℃加热30分钟后，蒸制黑豆中丙二酰葡萄糖苷和乙酰葡萄糖苷异黄酮分别保留了约90.3%和83.8%的原始含量，而黑豆曲的残留量分别较低，为80.9%和78.8%。相比之下，加热后的黑豆中苷元残留量为68.0%，低于加热后的黑豆曲的80.0%。
