探討不同品種大豆之天貝酚類化合物分析

Discussion on the analysis of phenolic compounds in different varieties of soybean

10.6202/THJ.202112_(17).0003

黃艾君(Ai-Chun Huang)

大豆 ； 天貝 ； 異黃酮 ； soybean ； tempeh ； isoflavones

慈惠學報

17期（2021 / 12 / 01）

41 - 55

繁體中文;英文

國產大豆具良好的品種特性，若欲增加國產大豆銷量並提升其附加價值，開發多元的加工產品是有其必要性的，發酵是一種傳統的食物保存方法，且經發酵的食物可提高其原有營養價值。寡孢根黴菌屬毛黴菌科之真菌，於發酵過程中其蛋白酶可以增加天貝的生物活性，故利用寡孢根黴菌接種於大豆是一種開發機能大豆相關性食品中非常具有潛力的方法。本實驗主要使用不同來源的大豆製作天貝，比較其酚類化合物之分析。由實驗結果顯示，高雄9號大豆為具較適合製作天貝之原料，總酚含量為最高，其所製成之天貝而發酵成天貝後其異黃酮苷元含量最佳，相當於11294 GAE mg/kg dry tempeh，且於異黃酮daidzein（1011 mg/kg dry sample）與genistein（783 mg/kg dry sample）皆具較高之含量。其中總酚、異黃酮（daidzein、genistein）及酚類化合物（gallic acid）的含量亦會隨著培養溫度的提高及培養時間的拉長而有增加的趨勢。

Domestic soybeans have good variety characteristics. If you want to increase the sales of domestic soybeans and increase their added value, it is necessary to develop diversified processed products. Fermentation is a traditional method of food preservation, and fermented food can improve its originality. Has nutritional value. Rhizopus oligospora is a fungus belonging to the Mucor family, and its protease can increase the biological activity of tempeh during the fermentation process. Therefore, the use of Rhizopus oligosporum to inoculate soybeans is a very promising method for the development of functional soybean-related foods. This experiment mainly uses soybeans from different sources to make tempeh, and compare the analysis of its phenolic compounds. The experimental results show that Kaohsiung No. 9 soybean is a more suitable raw material for making tempeh, with the highest total phenol content. The tempeh made from it has the best isoflavone aglycone content after fermenting into tempeh, which is equivalent to 11294 GAE mg/kg dry tempeh, and the isoflavone daidzein (1011 mg/kg dry sample) and genistein (783 mg/kg dry sample) both have higher content. Among them, the content of total phenols, isoflavones (daidzein, genistein) and phenolic compounds (gallic acid) will also increase with the increase of the cultivation temperature and the lengthening of the cultivation time.

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