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Analysis of Correlation between Isoflavones and Quality of Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年04期
Page:
701-703,707
Research Field:
Publishing date:

Info

Title:
Analysis of Correlation between Isoflavones and Quality of Soybean
Author(s):
LIU Guang-yang1; QI Ning1; LIN Hong1; YANG Xue-feng1; WANG Xiu-mei2; ZHAO Jing2
1Crop Breeding Institute of Heilongjiang Academy of Agricultural Sciences，Harbin 150086；
2Center of Agro-Tecnology Extension of Lanxi，Lanxi 151500，Heilongjiang，China
Keywords:
Soybean isoflavone; Daidzin;  Genistin; Protein; Oil; Correlation
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2008.04.0701
Abstract:
As an important composition of soybean，isoflavone has extensive nutrition value and healthcare function.The total isoflavone，daidzin and genistin content of 252 accessions of wild and cultivated soybean in Heilongjiang were determined by modified method of HPLC in this study.The correlation coefficients between soybean isoflavones and quality chaeacters were caculated.Results showed that there was abvious variation of soybean isflavone content in different type of soybean germplasms.Total isflavone content had significant negative correlation with protein content and total content of protein and fat，while had positive correlation with fat content.

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Last Update: 2014-10-07