Table 1 The content of two yellow pigments (monascin and ankaflavin) in liquid fermentation samples after adding different flavonoids, as detected by HPLC (n = 6)

Blank

20.69 ± 1.69

7.25 ± 0.74

Genistein

28.37 ± 2.72

8.50 ± 0.36

Daidzein

18.99 ± 2.62

5.53 ± 0.61

Luteolin

22.52 ± 2.28

6.71 ± 1.30

Apigenin

12.15 ± 2.76

6.71 ± 1.33

Quercetin

26.89 ± 1.17

7.79 ± 0.35

Baicalein

–

–

Kaempferol

18.97 ± 2.63

6.10 ± 1.26

Myricetin

32.06 ± 5.37

8.94 ± 0.08

Genistin

11.36 ± 5.17

3.52 ± 2.08