醤油油中のイソフラボン

概要

論文の詳細を見る
Concentrations of five isoflavones, daidzin, glycitin, genistin, daidzein and genistein, in various soybean materials in soy process and soybean products (miso, natto and tempe) were determined by HPLC. Soybean and defatted soybean contained large amount of daidzin and genistin and the concentrations of their aglycone compounds, daidzein and genistein, in these materials were low. Isoflavone concentration of soybean husk was very low (below 0.01% dry weight). Although isoflavones were detected in various soybean fermented products such as miso, natto and tempe, but not in soy sauce. Soy sauce oil contained large amount of isoflavone aglycones (daidzein: 0.09 mg/ml and genistein: 0.47 mg/ml). Soy sauce oil as well as soy sauce lee would become a new good material for the supply of these important isoflavones.
日本食品化学学会の論文
1999-11-27