Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation

Abstract

Abstract: Soybean isoflavones are a group of important functional components in Douchi such as genistein and daidzein. The content of soybean isoflavone in Yongchuan Douchi during the traditional fermentation process was determined by high performance liquid chromatography (HPLC) in this study. The results showed that the content of soybean isoflavone revealed a gradual decrease from 3117 to 1754 mg/kg during the fermentation process. The content of aglycone exhibited a dramatic increase from 3.2% to 95.7% while the content of glucosides presented a considerable drop.

Key words: Yongchuan Douchi, soybean isoflavone, aglycone, glucosides

CLC Number:

TS264.2

References

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