??作者：Lei Chena, Hui Tenga, Jianbo Xiaob,?
??关键词：Soybeans，Isoflavones，Cooking processing，Antioxidant activity
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,
aiming at understanding the conversion of -glucosides and aglycones isoflavones during the process
and the relation with antioxidant activity. It was found that -glucosides isoflavones was significantly
increased from 223.01 (raw) to 727.29 mg/g (frying at 160 ?C for 2 min), but boiling showed only a
slight increase to 258.14 mg/g. The process for the mixed cooking of soybeans with vegetables was also
evaluated, which is quite common in home cuisine. The results showed all bioactive ingredients were
aggressively destroyed by over processing, but interestingly, green pepper and kelp exhibited isoflavones
generation potentials for soybean. In addition, cooking from 60 to 160 ?C for 2 or 5 min, showed a significantly
decrease on FRAP. However, in the case of fried soybeans which treated at 120 ?C or 160?C, when
extending the heating time to 5 min, their FRAP activity got a significant increase. The present study may
provide a practical guidance for healthy soybean cooking, by using frying around 120 ?C for 5 min and
mixed with some vegetables such as green peppers or kelp.