目的：探讨大豆与其生物发酵制品淡豆豉中异黄酮的含量变化。方法：大豆通过传统的发酵方法制备成淡豆豉，通过比色法测定了大豆和淡豆豉总黄酮含量；高效液相色谱法对大豆和淡豆豉中大豆黄素和染料木素含量进行测定。结果：大豆总黄酮含量0.637mg·g-1，游离苷元含量0.152mg·g-1；淡豆鼓中总黄酮含量0.731mg·g-1，游离苷元含量1.701mg·g-1。结论：大豆和淡豆豉总黄酮含量基本相当，淡豆豉中大豆异黄酮游离苷元含量是大豆中的10～40倍。%Objective: To discuss the change of the soybean isoflavone content in soybean and the semen sojae preparatum which is made through the fermentation by the soybean. Method; The semen sojae preparatum is prepared by soybean in the traditional fermentation method, then compared the difference between the soybean and the semen sojae preparatum through the color method; The contents of daidzein and genistein are measured by high performance liquid chromato-graph. Results; The isoflavone content in soybean is 0. 637mg·g-1 and it is 0. 731mg·g-1 in semen sojae praeparatum; the content of daidzein and genistein in soybean is 0. 152mg·g-1 and it is 1. 701mg·g-1 in semen sojae praeparatum. Conclusion: The content of soybean isoflavone which is in the semen sojae praeparatum is a little more than that in the soybean. The contents of daidzein and genistein increase 10-40 times.
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