大豆的异黄酮含量很高。
品种、栽培环境、加工工艺等条件对大豆及其食品中的异黄酮的含量与种类均有影响。
The content and kind of soybean isoflavone in soybean and soybean products were influenced by the variety, cultivated environment and process conditions.
异黄酮是一类具有重要生化活性的化合物，在大豆和大豆制品中含量丰富。
Isoflavones have important biochemical activities and are rich in soybeans and soybean products.
大豆脂肪含量低、含有人体必需脂肪酸，富含维生素、矿物质、类黄酮和纤维。
Soy is low in fat, contains essential fatty acids, and is packed with vitamins, minerals, flavonoids, and fiber.
并用HPLC法测定大豆总异黄酮含量。
采用无盐发酵制备酱油，反相高效液相色谱(rhplc)法测定异黄酮含量，并对酱油中大豆异黄酮的提取分离方法进行了研究。
Soy sauce was prepared by fermentation without salt. The content of isoflavones in soybean, soy sauce mash and soy sauce was determined by RHPLC respectively.
粗提取的大豆异黄酮经发酵液转化后，其结合态含量降低，游离态含量增加。
The soybean isoflavone was hydrolyzed with soybean isoflavone-glycosidase, the content of combination was reduce and the content of dissociate was increased.
大豆异黄酮属于黄酮类化合物，是一类具有重要生物活性的化合物，在大豆和传统大豆发酵食品中含量丰富。
Soybean isoflavones belongs to flavonoids. It is a kind of compounds with biological activity and richly contained in soybean and traditional fermented soybean foods.
试验结果表明，蓝光、白光、紫外光和红光等不同光质照射对发芽大豆的PAL活性和异黄酮含量有不同的影响。
The results showed that PAL activity and isoflavone biosynthesis and accumulation were significantly promoted by ultraviolet light, moderately promoted by-blue light and white light.
大豆异黄酮属于黄酮类化合物，是一类具有重要生物活性的化合物，在大豆和大豆制品中含量丰富。
As part of flavone compounds, soybean isoflavones have important biochemical activities and rich content in soybeans and soybean products.
蛋白质含量高达20%，含有20多种氨基酸，特别添加了大豆异黄酮。
The protein content reaches 20%, containing more than 20 kinds of amino acids. It specially added soybean isoflavone.
摘要：本文比较不同处理方式下毛豆中大豆异黄酮苷元的含量，继而对冻干条件下处理的毛豆样品进行降血糖降血脂活性的研究。
Abstract: This paper compares soy isoflavone aglycone content of edamame prepared by different processing methods, and then study its hypoglycemic and hypolipidemic activity.
摘要：本文比较不同处理方式下毛豆中大豆异黄酮苷元的含量，继而对冻干条件下处理的毛豆样品进行降血糖降血脂活性的研究。
Abstract: This paper compares soy isoflavone aglycone content of edamame prepared by different processing methods, and then study its hypoglycemic and hypolipidemic activity.
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