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Analysis of Soybean Isoflavones Content and Its Components in Different Soybeans(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年04期
Page:
675-678
Research Field:
Publishing date:

Info

Title:
Analysis of Soybean Isoflavones Content and Its Components in Different Soybeans
Author(s):
SONG Bing1; 2; LI Peng-yue2; WANG Pi-wu1; FU Yong-ping1; ZHANG Yu1
1 Biotechnology Center of Jilin Agricultural University，Changchun 130118；
2Jilin City Academy of Agricultural Sciences，Jilin 132101，Jilin，China
Keywords:
Soybean isoflavones; Extracted by ethanol; HPLC; Content difference; Isoflavone
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2008.04.0675
Abstract:
This experimentation use the edible ethanol to extract，and use the high performance liquid chromatography to analyse the content of soybean isoflavones of 8 soybean cultivars.Five kind of isoflavone components including Daidzin，Genistin，Daidzein，Glycitin，and Genistein were detected and content of each component was determined.Results showed that content of soybean isoflavones and its components varied greatly with cultivars.Soybeans with yellow seed coat had higher isoflavones content and Jinong17 had the highest content of 6.6‰.

References:

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Last Update: 2014-10-07