Extracted from:Soybean Meal extract
Key indicators: 40% soy isoflavones
Physical Properties: Light yellow powder (the higher the content, increasingly white), slightly bitter taste, slightly fragrant soy, insoluble in water, soluble in methanol, ethanol and other organic solvents and dilute alkali, weak acid .
Chemical composition: soy isoflavones in the aglycone into the free type (Aglycon) and conjugated glucoside (Glycosides) two types of aglycone accounted for 2% -3% of the total, including genistein (Genistein), daidzein (Daidzein) and soybean flavin (Glycitein). Glycosides accounted for 97% -98% of the total, mainly genistein glycosides (Genistin), daidzein (Daidzin), soybean saponins (Glycitin) and malonyl genistin glycosides (6 "-O-malonygenistin), malondialdehyde acid daidzein (6 "-O-malonydaidzin), soybean malonyl glycosides (6"-O-malonyglycitin) form, accounting for about 95% of the total.
