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

doi:10.7506/spkx1002-6630-201208060

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (8): 270-273.doi: 10.7506/spkx1002-6630-201208060

• Analysis & Detection • Previous Articles Next Articles

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

SUO Hua-yi1,2，QIAN Yu1,3，LU Lu1,2，KAN Jian-quan1,2,*

(1. College of Food Science, Southwest University, Chongqing 400715, China； 2. Engineering Technology Research Center for Characteristic Food of Chongqing, Chongqing 400715, China； 3. Department of Biological and Chemical Engineering, Chongqing Education College, Chongqing 400067, China)

Online:2012-04-25 Published:2012-03-31

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

SUOHua-yi，QIANYu，LULu，KANJian-quan,. Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation[J]. FOOD SCIENCE, 2012, 33(8): 270-273.

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

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