|Table of Contents|

Comparative Analysis of Isoflavone Contents in Semen Sojae Praeparatum Before and After Processing(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年04期
Page:
672-674,678
Research Field:
Publishing date:

Info

Title:
Comparative Analysis of Isoflavone Contents in Semen Sojae Praeparatum Before and After Processing
Author(s):
NIU Li-yingDU Hong-naLIU JiaoCAO Xiu-lianWANG Xin-guo
Traditional Chinese Medical College,Hebei Medical University,Shijiazhuang 050091,Hebei,China
Keywords:
Semen sojae praeparatum(SSP)HPLCDaidzinGenistinDaidzeinGenistein
PACS:
TS201.3
DOI:
10.11861/j.issn.1000-9841.2008.04.0672
Abstract:
HPLC was adopted to determine the contents of daidzin,genistin,daidzein and genistein in Semen Sojae Praeparatum(SSP)before and after processing so as to explore the changes of isoflavone content.The results showed that processing had significant effect on isoflavone content,daidzin and genistin decreased while daidzein and genistein increased after processing.The decreasing of glucoside and increasing of aglycon indicated a conversion from glucoside to aglycon in SSP processing.

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Last Update: 2014-10-07