Evaluation Method of Isoflavones in Semen Sojae Preparatum Based on Fermentation Process

WANG Si-qi; WANG Man-yuan; QIU Feng; RUAN Jia-qi; SHI He-nan

doi:10.13422/j.cnki.syfjx.20181513

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Evaluation Method of Isoflavones in Semen Sojae Preparatum Based on Fermentation Process

更新时间：2024-01-04

- Evaluation Method of Isoflavones in Semen Sojae Preparatum Based on Fermentation Process
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 15, Pages: 100-105(2018)
- 作者机构：
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- DOI：10.13422/j.cnki.syfjx.20181513
  CLC： R286.0
- Published：2018
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WANG Si-qi, WANG Man-yuan, QIU Feng, et al. Evaluation Method of Isoflavones in Semen Sojae Preparatum Based on Fermentation Process[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(15): 100-105.
DOI：

WANG Si-qi, WANG Man-yuan, QIU Feng, et al. Evaluation Method of Isoflavones in Semen Sojae Preparatum Based on Fermentation Process[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(15): 100-105. DOI： 10.13422/j.cnki.syfjx.20181513.

摘要

目的：探究淡豆豉中异黄酮合适的分析评价方法，分析《中国药典》方法（简称药典法）的科学性。方法：从发酵原理的角度，分析淡豆豉异黄酮不同分析方法的差异；应用高效液相色谱法，同时定量分析药典法淡豆豉与对照组淡豆豉发酵过程中3种异黄酮苷元的变化。结果：淡豆豉中大豆苷元、黄豆黄素、染料木素3种苷元的线性、精密度、重复性、稳定性均良好，平均加样回收率分别为99.76%，99.96%，100.22%。与前酵制曲工序结束样品相比，两种方法经过后酵再闷工序后，苷元含量显著增加；与对照组相比，药典法工艺制备淡豆豉样品异黄酮苷元总量有显著优势，以后发酵再闷15 d作为发酵终点，异黄酮苷元总量可达1 212.23 μg·g-1。结论：历代以来，淡豆豉发酵制备讲究“发透”。从发酵原理分析，淡豆豉发酵制备过程中异黄酮总量略有下降，异黄酮苷元类化合物含量显著升高。采用HPLC法直接定量分析生物活性较高的异黄酮苷元类成分，该分析方法较为简单，灵敏度、准确度较高，建立合适的标准，可更有效控制淡豆豉的质量。药典法收载工艺发酵制备的淡豆豉，质量较佳。

Abstract

Objective: To analyze the suitable evaluation method of isoflavones in Semen Sojae Preparatum(SSP)

in order to analyze the scientificity of the method in Chinese Pharmacopoeia. Method:Based on the principle of fermentation

the differences of various analysis methods of isoflavone from SSP were analyzed; and HPLC method was used for the determination of daidzein

glycitein and genistein during the fermentation process of the pharmacopoeia group and the control group. Result:The linearity

precision

repeatability and stability of daidzein

glycitein and genistein were all good

with the average sample recoveries of 99.76%

99.96%

100.22%.Compared with the pre-fermented samples

the content of glycosides increased significantly in the post-fermented samples in the two groups. The total amount of isoflavone glycosides in the samples of the pharmacopoeia group was significantly better than that of the control group. With the 15-days post-fermentation as the end of fermentation

the content of isoflavone glycosides can reach about 1 212.23 μg·g-1. Conclusion: Since the previous dynasties

the production standard of SSP has been focused on full fermentation. According to the analysis of fermentation principle

the total molar mass of isoflavones in the fermentation process of SSP was unchanged or slightly decreased

and the content of isoflavone aglucones was significantly increased. The HPLC method was used to directly quantify the isoflavone compounds with a higher bioactivity

which was simple and highly sensitive and accurate. With the suitable standard established

it was effective to control the quality of SSP. SSP fermented by the pharmacopoeia method shows a better quality.

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Related Institution

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