The component and content of soybean saponin was changed in the process of miso fermentation.
首次考察了酱油发酵过程中大豆皂贰组成和含量的变化。
The method of soybean saponin extraction and the saponin hydrolysis in the koji making are studied.
主要研究了大豆皂甙的提取方法和皂甙糖基在制曲中的变化。
Analyzed by HPLC, UV, and TLC, comparison between two extraction methods of soybean saponin is reported in this paper.
通过高效液相色谱，紫外光谱及薄层层析分析，对两种方法所提取的大豆皂甙进行了比较。
Enzymatic hydrolysis of soybean saponin sugar-moiety produces new saponins, containing lower sugar and higher activity.
水解大豆皂甙分子上的部分糖基可以生成低糖链、活性的新皂甙。
Enzymatic hydrolysis of soybean saponin sugar-moiety produces new saponins, containing lower sugar and higher activity.
水解大豆皂甙分子上的部分糖基可以生成低糖链、活性的新皂甙。
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