Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC-MS (TOF) analysis

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• 作者：Jitka Ka&scaron ; parovská ; Kateřina Dadá ; ková ; Jan Lochman ; Sylvie Hadrová ; Ludmila Kří ; žová ; Tomá ; &scaron ; Ka&scaron ; parovský ; ; ^{tkasp@sci.muni.cz}
• 关键词：Daidzein (PubChem CID ; 5281708) ; Genistein (PubChem CID ; 5280961) ; Glycitein (PubChem CID ; 5317750) ; Equol (PubChem CID ; 382975)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 May 2017
• 年：2017
• 卷：222
• 期：Complete
• 页码：67-73
• 全文大小：419 K
• 卷排序：222

文摘

Occurrence of soybean isoflavones in fresh and mature yogurts was studied. Yogurts were made from conventional and isoflavone-enriched milk. Fermentation caused changes in daidzein and glycitein content. Maturation of yogurts had only minor effect on isoflavones content. LC–MS (TOF) method was employed to determine the isoflavone content in yogurts.