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Comparative Analysis of Isoflavone Contents in Semen Sojae Praeparatum Before and After Processing

Xinguo Wang

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Abstract

HPLC was adopted to determine the contents of daidzin,genistin,daidzein and genistein in Semen Sojae Praeparatum(SSP)before and after processing so as to explore the changes of isoflavone content.The results showed that processing had significant effect on isoflavone content,daidzin and genistin decreased while daidzein and genistein increased after processing.The decreasing of glucoside and increasing of aglycon indicated a conversion from glucoside to aglycon in SSP processing.

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What this paper is about

HPLC was adopted to determine the contents of daidzin,genistin,daidzein and genistein in Semen Sojae Praeparatum(SSP)before and after processing so as to explore the changes of isoflavone content.The results showed that processing had significant effect on isoflavone content,daidzin and genistin decreased while daidzein and genistein increased after processing.The decreasing of glucoside and increasing of aglycon indicated a conversion from glucoside to aglycon in SSP processing.

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Available abstract

HPLC was adopted to determine the contents of daidzin,genistin,daidzein and genistein in Semen Sojae Praeparatum(SSP)before and after processing so as to explore the changes of isoflavone content.The results showed that processing had significant effect on isoflavone content,daidzin and genistin decreased while daidzein and genistein increased after processing.The decreasing of glucoside and increasing of aglycon indicated a conversion from glucoside to aglycon in SSP processing.

Key concepts: Genistin, Daidzin, Daidzein, Genistein, Isoflavones, Chemistry, Food science, Isoflavonoid

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