期刊
FOOD CHEMISTRY
卷 128, 期 3, 页码 640-644出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.079
关键词
Isoflavones; Soybeans; Fermentation; HPLC
资金
- FAPESP
- CNPq
The effect of fermentation of whole soybean flour (WSF) on the conversion of isoflavone glycosides to the aglycone form was analysed by liquid chromatography. WSF (200 g) with 35% moisture, was autoclaved at 121 degrees C for 20 min (AWSF), cooled and inoculated with 2 mL of spores of the fungus Aspergillus oryzae CCT 4359, and then incubated for 24 h and 48 h. The fermented flour was dried in a vacuum oven and 10 g of each flour, non-fermented and fermented, sieved and defatted. One gram of each flour was used for extraction of the isoflavones with 10 mL of an 80% methanol solution. Aliquots were injected into the HPLC under the following conditions: C18 column, 30 degrees C, gradient elution, mobile phase of (A) water: 5% acetic acid (v/v) and (B) methanol. The results showed that the FAWSF-48 h contained predominantly isoflavone aglycones (75.51%) when compared to the AWSF (6.94%) and WSF (2.67%). (C) 2011 Elsevier Ltd. All rights reserved.
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