Analysis of Isoflavones for 66 Varieties of Sprout Beans and Bean Sprouts

作者：Younhee Kim, Young‐Hyun Hwang, Hye‐Sung Lee · 发表于：Korean Journal of Food Science and Technology · 年份：2003 · 被引用次数：21 · 研究领域：Phytoestrogen effects and research、GABA and Rice Research、Food Quality and Safety Studies

Selection of high-quality varieties of sprout bean and bean sprout containing high levels of total isoflavones was performed by high performance liquid chromatography. The range and mean of total isoflavone contents of sixty six varieties of sprout beans were and , respectively, with KLG10618, KLG11118, KLG10600, KLG10022, KLG1085 and sohokong containing the highest amounts of isoflavone among the samples. Medium-sized bean variety with green seed-coat color contained highest amount of total isoflavones among samples. The range and mean of total isoflavone contents of thirty varieties of bean sprouts were and , respectively, with soho bean sprout containing the highest total isoflavone content (3,343 mg/kg, dry basis). Total isoflavone contents of bean sprouts increased gradually during cultivation period, reaching maximum level on the 5th day of cultivation, and were the highest in the order of roots, cotyledon, and hypocotyl.