Comparison of isoflavone contents in soybean and soybean products by HPLC
Journal Title: Journal of Analytical Bio-Science - Year 2012, Vol 35, Issue 4
Abstract
We investigated the differences in the content of aglycones and glucosides in commercial soybean food products. Furthermore, we examined the content of aglycones and glucosides to determine whether changes depended on conservation conditions. The isoflavone contents of soybean products were evaluated using high-performance liquid chromatography. The amounts of isoflavone in soybeans, daidzin, genistin, daidzein and genistein were in the range of 430 to 473, 624 to 717, 48 to 68 and 41 to 58μg/g food, respectively. The average levels of total isoflavone in fermented soybeans were relatively high, where the lowest levels were found in tofu and soy milk. The glucosides could not be detected using bean miso samples. However, daidzein and genistein exhibited remarkably high values. When the samples of miso and fermented soybeans were shaken for 48 hours below 37℃, a decrease in aglycones and an increase in aglycones were evident.
Authors and Affiliations
Yuichi Maekawa
Keywords
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