The incubation of soy germ with Yongchun Monascus aged vinegar
led to considerable change in the isoflavone forms. Comparing
chromatogram B with chromatogram C (Fig. 1B and C), it is obvious
that the height of three peaks (peak 9, peak 10 and peak 12) in the
soaked soy germ sample, namely, the aglycones (daidzein, glycitein
and genistein, respectively), were significantly increased, whereas
the corresponding malonyglycosides peaks (peak 4, peak 5 and
peak 8) decreased accordingly.