| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 105 === Black soybean (Glycine max) is rich in phytochemicals. Phytochemicals could be used to diffentiate black soybean according to species. The characteristic chemical composition could be used to evaluate its quality. In this research, a method for the analysis of phytochemicals in black soybean was developed. Qualititative analysis of anthocyanin and phenolic acid was done by UHPLC-DAD-ESI-MS. A total of six anthocyanins and ten phenolic acids were identified in black soybean. Quantitative analysis of isoflavone, anthocyanin and pheolic acid was done by HPLC-DAD. Results showed that malonylglucoside and glucoside isoflavone were the major form in black soybean with less amount of acetylglucoside and aglycone isoflavone. Among the three aglycone structures, genistein had the highest amount. The analysis of anthocyanin indicated that cyanidin-3-O-hexoside was the main compound in black soybean, containing over 60% of total anthocyanin. Phenolic acid could be divided into free form and bound form. In this study, p-coumaric acid was the main compound among the free form phenolic acids and protocatechuic acid was the main compound among the bound form phenolic acids. The content of p-coumaric acid was the highest among all phenolic acids. Fingerprinting of black soybean was done by UHPLC-ESI-MS. Data from the fingerprinting was extracted and analysed by principal component analysis to group the black soybeans according to species. Differentiation of the origin of black soybean was also achieved. In conclusion, this study developed a method for the analysis of phytochemicals in black soybean and the chemical information could differentiate black soybean according to species.
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