Title: Isoflavone content and distribution in Chinese commercial Douchi
Abstract:Soybean isoflavones is a class of important functional components in soybeans and soybean products which have many physiological properties. The content and distribution of isoflavones in 17 brands of...Soybean isoflavones is a class of important functional components in soybeans and soybean products which have many physiological properties. The content and distribution of isoflavones in 17 brands of commercial Douchi were determined by RP -HPLC in this study. The total content of isoflavones in Douchi extracts were observed from 24 μg/g to 1471 μg/g. Aglycones are the main forms of isoflavones in Douchi samples. Daidzein and genistein were the predominant forms in aglycones. Isoflavone content of Aspergllioustype Douchi were significantly higher than the other type of Douchi. Furthermore, the factors which may influence the content and distribution of isoflavones in processing were analyzed. It may helpful to select soybean food for consumers and improve processing technology in the future.Read More
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
Access and Citation
Cited By Count: 2
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot