Fig. 1. HPLC chromatogram showing the 12 components of soybean isoflavone.
Fig. 2. The correlations of 44 Korean soybean cultivars for the content (unit ㎍/g) of total isoflavone and three component groups (aglycone, glucoside, and malonylglucoside) between 2016 and 2017.
Fig. 3. Difference of soybean cultivar groups for the average content (unit ㎍/g) of total isoflavone and four component groups (aglycone, glucoside, malonylglucoside, and acetylglucoside) over 2016 and 2017.
Fig. 4. Variation of total isoflavone content (unit ㎍/g) among 44 soybean cultivars grouped by their end-uses and averaged over 2016 and 2017: (a) soy-paste and tofu, (b) soy-sprouts, (c) cooked with rice and others, and (d) early maturity and vegetables.
Table 1. List of 44 Korean soybean cultivars classified by their end-uses.
Table 2. Total isoflavone content as well as the mean, minimum and maximum values of the isoflavone contents of the 12 composition components for all 44 soybean cultivars in each growing year or over 2016–2017.
Table 3. Mean, minimum and maximum values and ANOVA results for the content of total isoflavone and 12 individual components for four groups of 44 soybean cultivars classified by their end-uses.
Table 4. Distribution of 44 soybean cultivars by average content of total isoflavone over 2016–2017.
Table 5. Correlations of growth characteristics with the average contents of total isoflavone and 12 individual components for 44 soybean cultivars during 2016 and 2017.
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피인용 문헌
- Effect of different planting times on the quantitative variation of total seed isoflavone content and composition in Korean soybean cultivars (Glycine max (L.) Merr.) vol.24, pp.2, 2021, https://doi.org/10.1007/s12892-020-00070-5