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.

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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.

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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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