为进一步研究酱油渣来源大豆异黄酮苷元物质组成和生理活性，试验对不同来源酱油渣脱脂前后大豆异黄酮苷元进行成分分析，并以RAW264.7巨噬细胞模型评价其抗炎活性。结果表明不同来源酱油渣脱脂前后不影响大豆异黄酮苷元种类（p>0.05），且公司②酱油渣大豆异黄酮苷元总量显著高于其他公司（p<0.01）。经水洗、乙酸乙酯萃取以及中性氧化铝吸附后，公司②酱油渣大豆异黄酮苷元含量达到30.35%±1.34%。纯化后公司Ⅱ大豆异黄酮苷元能显著降低脂多糖（LPS）诱导RAW264.7巨噬细胞产生的NO、TNF-α、IL-1β和IL-6，最高抑制率分别为80.65%、75.94%、78.52%和85.84%（p<0.01），具有极显著抗炎效果。本项目初步研究不同来源酱油渣大豆异黄酮苷元组成和抗炎活性，对酱油渣大豆异黄酮苷元资源的进一步开发和利用提供理论基础。

In order to further study the composition and physiological activity of soy isoflavone aglycones from soy sauce residue, compositional analysis of soy isoflavone aglycones was performed before and after soy sauce residue of different sources being defatted, and their anti-inflammatory activities were evaluated using a RAW264.7 macrophage model. The results showed that defatting did not affect the type of isoflavone aglycones in the soy sauce residues of different sources (p > 0.05), and the total amount of soy isoflavone aglycones in the soy sauce residue from company ② was significantly higher than those for other companies (p < 0.01). After washing with water, extraction with ethyl acetate and adsorption by neutral alumina, the content of soy isoflavone aglycones in the soy sauce residue from company ② reached 30.35%±1.34%. After purification, the soybean isoflavone aglycones from Company② significantly reduced NO, TNF-α, IL-1β and IL-6 induced by lipopolysaccharide (LPS) in RAW264.7 macrophages (p < 0.01), with the highest inhibitory rates as 80.65%,75.94%, 78.52% and 85.84%, respectively (p < 0.01), thus possessing extremely significant anti-inflammatory activities. In this research, the composition and anti-inflammatory activity of soy isoflavone aglycones in the soy sauce residues of different sources were preliminarily studied, which provided a theoretical basis for further development and utilization of soybean isoflavone aglycone resources.

广东省科技计划项目（2015B020230008）；广东省现代农业产业技术体系创新团队项目（2016LM2151）；国家自然科学基金项目（31700501）