In this study, fifteen varieties of soybeans were made into soybean milk with raw pulp technology and cooked pulp technology, respectively. Total flavonoids, isoflavones monomer compositions and contents and antioxidant activities of varieties samples were analyzed using sodium nitrite-aluminum nitrate-sodium colorimetric method, HPLC and ABTS radical scavenging method. Results showed that total flavonoids and most isoflavone monomer contents in cooked pulp soybean milk were significantly higher than corresponding components in raw pulp soybean milk. At the same time, contents of each isoflavone glucosides processed into soybean milk were declined. Three kinds of isoflavone aglycone contents processed into soybean milk were increased. Changes of total flavonoid contents after processing were not significant. ABTS radical scavenging and each content of isoflavones had significant correlation.
Raw pulp technologycooked pulp technologyflavonoidsantioxidant activity
NETL
NSTL
维普
万方数据
