| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 105 === In addition to proteins and lipids, soybean is a good source of bioactive phytochemicals, i.e. isoflavones, soyasaponins, phytosterols and tocopherols. To effectively evaluate the contents of phytochemicals in Taiwanese soybean cultivars and its fermented product, miso, this research established two simultaneously analytical platforms, one for isoflavones and soysaponins and another for phyosterols and tocopherols using high-performance liquid-chromatography coupled with photodiode array detection (PDA) and tandem mass spectrometry (LC-MS/MS). There were 16 isoflavones and 19 soyasaponins simultaneously analyzed on the first platform. The malonylglucosides were the major isoflavone type of soybean raw material, nevertheless, they were converted into aglycones and metabolites such as 3’-hydroxygenistein by processing and microorganism in miso making. Soyasaponins with DDMP group is the major saponin type in soybean, after heat processing, soyasaponins with DDMP group would be degraded into B group soyasaponins. The second analytical platform simultaneously determined steryl glucosides, free sterols, acylated steryl glucosides and eight tocopherols. Free sterols were the major forms of phytosterols of soybean. The acylated steryl glycosides phytosterols were converted into steryl glycosides instead the free form of phytosterols in miso. The two analytical platforms developed in this study demonstrate to be effective tools to study the biotransformation in fermentation processing.
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