主要美容成份：有机农萃取物复合体 (Organic Complex), 胶原蛋白(Kollaren 6ps),大豆发酵液(Cellplus), 蜂蜜萃取物, 银杏叶萃取物(Ginkgo biloba ext), 马齿苋萃取物
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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.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
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.
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