Isoflavonoid Content of Hong Kong Soy Foods

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• 作者：Sieu G. Chan ; Patricia A. Murphy ; Suzanne C. Ho ; Nancy Kreiger ; Gerarda Darlington ; Edwin K. F. So ; Portia Y. Y. Chong
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：June 24, 2009
• 年：2009
• 卷：57
• 期：12
• 页码：5386-5390
• 全文大小：689K
• 年卷期：v.57,no.12(June 24, 2009)
• ISSN：1520-5118

文摘

Progress in understanding the effects of dietary soy isoflavones on chronic disease prevention in the Hong Kong Chinese population has been hampered by the lack of a comprehensive soy isoflavone database. In this study, we determined the concentrations and distribution of isoflavones in 47 foods included in a soy food frequency questionnaire by reverse-phase HPLC. Results indicated that most soy products contained isoflavones ranging from 1 mg of aglucon equivalents/100 g of wet weight (bean strip noodle and egg bean curd) to 80 mg of aglucon equivalents/100 g of wet weight (oyster sauce soybean and sweet bean curd sheet). Among our food groups, mean isoflavone concentrations were lowest in the soy milk group (9.99 mg of aglucon equivalents/100 g of wet weight) and highest in the bean curd skin group (40 mg of aglucon equivalents/100 g of wet weight). The conjugation patterns of isoflavones varied within and between food groups as influenced by the types of soybeans and the processing or cooking techniques used. The isoflavone concentrations reported herein will be useful for ascertaining the relationship between exposure to dietary soy isoflavones and health effects in the Chinese population.