|Table of Contents|

EFFECT OF FERMENTATION PROCESS ON TOTAL CONTENT OF ISOFLAVONES IN SOYBEAN(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年04期
Page:
588-590,596
Research Field:
Publishing date:

Info

Title:
EFFECT OF FERMENTATION PROCESS ON TOTAL CONTENT OF ISOFLAVONES IN SOYBEAN
Author(s):
CUI Li-jian1; HUANG Yun2; ZHAN Wen-hong2; DOU Yu-hong1; WEI Chun-e1
1Department of Traditional Chinese Medicine,Hebei Medical University,Shijiazhuang 050091;
2Department of Pharmaceutics,Hebei Medical University,Shijiazhuang 050017
Keywords:
Soybean; Semen Sojae Preparatum; NaOH; Isoflavones; Spectrophtometry; Quantitative determination
PACS:
Q815 S565.1
DOI:
10.3969/j.issn.1000-9841.2007.04.026
Abstract:
Using Genistein as the reference substance,and based on the reaction of genistein and NaOH,which has the maxium absorption in 271nm wavelength,spectrophotometry method was used for determination of isoflavones in soybean and Semen Sojae Preparatum.Results showed that fermentation process had much effect on the total content of isoflavones in soybean.The total content of isoflavones in soybean and Semen Sojae Preparatum extracts was 4.784mg/g and 9.884mg/g,respectively.

References:

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Last Update: 2014-10-21