(1.韶关学院 食品学院 广东韶关 512005;2.广东省粤北食药资源利用与保护重点实验室 广东韶关 512005;3.湖南农业大学食品科学技术学院 长沙 410128)
(1.Henry Fok School of Food Science and Technology， Shaoguan University， Shaoguan 512005， Guangdong;2.Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong， Shaoguan 512005， Guangdong;3.College of Food Science and Technology， Hunan Agricultural University， Changsha 410128)
目的:研究臭豆腐中雌马酚的含量及其影响因素，以期为选择良好食物性来源的雌马酚提供理论依据。方法:采用反相-高效液相色谱法(RP-HPLC)检测我国市场上常见的4个品牌臭豆腐中雌马酚的含量(对比其它8种发酵豆制品)及其与大豆异黄酮含量和理化指标等因素的Spearnam相关性，并对卤水及其浸泡和油炸时长沙HSJD臭豆腐中雌马酚的含量进行分析。结果:4种臭豆腐中均含雌马酚，其它发酵豆制品均不含雌马酚。臭豆腐中雌马酚的含量在11.93～24.33 μg/g干物质范围，其中，长沙HSJD臭豆腐中的含量最高(24.33 μg/g干物质)。雌马酚含量与大豆苷元、染料木苷元含量呈显著正相关关系(P＜0.05)，相关系数分别为0.335，0.411；与氯化物、氨基酸态氮、总酸含量呈极显著负相关关系(P＜0.01)，相关系数分别为-0.463，-0.506，-0.674；与pH值呈极显著正相关关系(P＜0.01)，相关系数为0.539。添加豆腐脑发酵一年(STB1)和发酵二年(STB2)的长沙HSJD臭豆腐卤水中均含雌马酚，含量分别为168.31，309.62 μg/g干物质，而未加豆腐脑的卤水(STB3)中不含雌马酚；臭豆腐坯ST5、ST6分别浸泡于STB1、STB2卤水，其雌马酚含量分别为24.33，38.31 μg/g干物质，浸泡凉白开水和STB3卤水的臭豆腐坯均未检出雌马酚；长沙HSJD臭豆腐经油炸后，雌马酚含量显著下降，ST5中雌马酚含量由24.33 μg/g干物质降到9.84 μg/g干物质，ST6由38.31 μg/g干物质降到10.27 μg/g干物质。结论:臭豆腐为雌马酚良好来源的食物，其浸泡卤水和油炸工艺影响臭豆腐中雌马酚的含量。
Objective: In order to provide insight to food sources basis of equol， the content of equol in stinky tofu and its influencing factors was studied. Method: This study was to investigate the equol in 4 representative brands of stinky tofu and 8 others fermented soybean products on the domestic market by RP-HPLC， Spearman's correlation was used to analyze the relationship between the equol and soy isoflavones and physicochemical indexes， and the effects of stinky tofu brine and brine soaking and frying on the content of equol in Changsha stinky tofu were also investigated. Results: The equol was only detected in 4 kinds of stinky tofu， and the contents ranged between 11.93-24.33 μg/g dry matter， with the Changsha HSJD stinky tofu being the highest content (24.33 μg/g dry matter)， and 8 others fermented soybean products without equol. A significant positive correlation between equol and daidzein and genistein(Spearman's r was 0.335 and 0.411， respectively， P<0.05)， and pH (Spearman's r was 0.539， P<0.01)， a negative correlation between equol and chlorides， amino acid nitrogen and total acid content (Spearman's r was -0.463， -0.506， and -0.674， respectively， P<0.01). Our research revealed that the equol was detected in Changsha HSJD stinky tofu fermentated for 2 years (called STB2) or 1 year (called STB1) and added bean cured， the content was 309.62， 168.31 μg/g dry matter， respectively. There were no equol in Changsha HSJD stinky tofu without bean cured(called STB3). ST5 was soaked in STB1 and ST6 was soaked in STB2， and then their equol content were 24.33 μg/g dry matter and 38.31 μg/g dry matter， respectively. There were no equol in Changsha HSJD stinky tofu was soaked in Cold boiled water and STB3. The content of equol was significantly decreased(P<0.05) after the Changsha HSJD stinky tofu is fried， the ST5 decreased from 24.33 μg/g dry matter from to 9.84 μg/g dry matter and that of ST6 from 38.31 μg/g dry matter from to 10.27 μg/g dry matter. Conclusion: A kind of food with good source of equol was Stinky tofu. The content of equol in stinky tofu was affected by the technology of soaking brine and fryin.