Comparative Study on the QuaIity of Soy Sauce Brewed by Organic Soybean and Non-organic Soybean

摘要

In this study,the organic soybean and non-organic soybean are taken as the main materials;the differences between the isoflavone content and the fatty acid composition in the organic soybean group and non-organic soybean group are compared through high-salt diluting brewing process.The results show that isoflavone content and unsaturated fatty acids of organic soybean group are higher than those of non-organic soybean group.Therefore,the fermented soy sauce with organic soybean has some advantages on health care.

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