Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Isoflavone Content in Soybean and its Processed Products

콩 및 콩 가공식품의 이소플라본 함량

  • Lee, Myung-Hee (Department of Home Economics Education, Paichai University) ;
  • Park, Yeon-Hee (Department of Home Economics Education, Paichai University) ;
  • Oh, Hae-Sook (Department of Food and Nutrition, Sangji University) ;
  • Kwak, Tae-Soon (Division of Applied Plant Science, Sangji Universtiy)
  • Published : 2002.06.01
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Abstract

Daidzein and genistein contents were determined for 46 varieties of soybean and several types of soyfoods using high pressure liquid chromatography. Average content of isoflavones in the soybeans was $809\;{\mu}g/g$ dry matter, ranging from 309 to $1610\;{\mu}g/g$, with Sinpaldal #2 and Dawon showing the highest and lowest amounts, respectively. Isoflavone contents of chonkukjang, soybean paste, and miso were 1045, 781, and $1067\;{\mu}g/g$, respectively. Isoflavone amounts in hard, semi-soft, soft, and fried tofus were 650, 895, 685, and $616\;{\mu}g/g$, respectively.

본 연구에서는 콩과 콩 가공식품의 isoflavones 함량에 대한 기초 자료 구축을 위해 수원 작물시험장에서 분양받은 흰콩 41종, 검정콩 5종의 국산 콩 46품종과 두부, 된장 등 콩 가공식품의 isoflavones 함량을 분석하였다. 각 시료의 isoflavones 함량 -daidzeine과 genistein 유도체의 합은 건조 중량 1g당 함량으로 나타내었다. 46품종의 콩을 분석한 결과 isoflavones 함량은 $309{\sim}1610\;{\mu}g/g$의 범위로, 평균 $809\;{\mu}g/g$을 함유하고 있었다. 이 중 신팔달 2호의 isoflavones 함량이 가장 높았고 다원콩의 함량이 가장 낮았다. 청국장의 isoflavones 함량은 $1045\;{\mu}g/g$, miso는 $1067\;{\mu}g/g$으로 된장의 $781{\mu}g/g$보다 높았다. 두부, 연두부, 순두부 및 유부의 isoflavones 함량은 각각 $650\;{\mu}g/g$, $895\;{\mu}g/g$, $685\;{\mu}g/g$, $616\;{\mu}g/g$이었다.

Keywords

References

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