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Influence of Adding Ginseng to Semen Sojae Preparatum on Content of Soybean Isoflavones(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年02期
Page:
288-290
Research Field:
Publishing date:

Info

Title:
Influence of Adding Ginseng to Semen Sojae Preparatum on Content of Soybean Isoflavones
Author(s):
ZHANG De-hua; WANG Shu-min; XIE Zhao-li; ZHAO Xiang-guo; ZHANG Xiao-huan
College of Pharmacy,Changchun University of Traditional Chinese Medicine,Changchun 130117,Jilin,China
Keywords:
Semen Sojae Preparatum; Ginseng; Soybean; HPLC; Daidzin; Genistin; Genistein
PACS:
R283.2
DOI:
10.3969/j.issn.1000-9841.2012.02.027
Abstract:
To study the influence of ginseng on the content of soybean isoflavones in Semen Sojae Preparatum during fermentation,HPLC was applied to detect daidzin,genistin and genistein on the Agilent C18column(150 mm×4.6 mm,5 μm)at 260 nm.The mobile phase was methanol-water-acetic acid（40∶60∶0.5）with flow rate of 0.5 mL·min-1.Results showed that the content of daidzin,genistin and genistein increased and that of genistein decreased significantly after ginseng was added when the fermentation was carried out with yellow soybean.Whereas the content of daidzin decreased and that of genistin and genistein increased significantly after ginseng was added when the fermentation was carried out with black soybean.It could be concluded that the content of soybean isoflavones varied with soybean seed color when they were fermented with ginseng addition.

References:

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Last Update: 2014-08-16