Title: Influence of Adding Ginseng to Semen Sojae Preparatum on Content of Soybean Isoflavones
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...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.Read More
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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