用HPLC方法检测大豆〔Glycine max (Linn .)Merr.〕发酵食品———丹贝的发酵过程中异黄酮各组分含量变化。在发酵的最初 2 4h内 ,大部分异黄酮由糖甙转化成甙元 ,随着发酵时间的延长转化率逐渐降低 ,发酵终产物中异黄酮主要以大豆甙元和染料木素形式存在 ,发酵 64h的丹贝中总异黄酮摩尔含量比未发酵的大豆高 5 1 2 5 %。

Change of the component and content of soybean isoflavones were detected with HPLC during Tempe fermentation process .Within the first 24 h fermentation , most isoflavone glycosides change to aglycones .In end product , the isoflavone in Tempe is mainly consist of daidzein and genistein .The mol concentration of total isoflavones in Tempe is 51 .25 % more than those in soybean .