Analysis of bioactive aglycone isoflavones in soybean and soybean products.

摘要

Isoflavone aglycone concn. in commercial soybeans and soy products in Taiwan were examined. The samples included soybeans, non-fermented (tofu, soymilk, soybean meal) and fermented (natto, miso and sufu) soy products. HPLC was used to determine isoflavone concn. Total isoflavone concn. in soybeans and soy products was approx. 109-508 mg/100 g. Isoflavone aglycone content was 2-19% of total isoflavones in soybeans and non-fermented soy products. There was a broad diversity of isoflavone aglycones at 4-94% of total isoflavones in fermented soybeans. Isoflavone glucosides were the major components in all soybean and non-fermented products, while isoflavone aglycones were abundant in sufu and partially in miso.