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The contents of flatulence factors such as raffinose and stachyose were determined by two-dimensional thin-layer chromatography using a guide-strip technique for some legume seeds and soy products consumed in Korea. Raffinose contents in bean samples were 1.34% in domestic soybean, 1.17% in imported soybean, 0.65% in kidney bean, 0.49% in red bean and 0.49% in mung bean. Stachyose contents were 4.1% in doemstic soybean, 3.6% in imported soybean, 3.0% in kidney bean, 2.9% in red bean and 1.9% in mung bean. The flatulence factors were not detected in soy sauce whereas soy paste contained 46.6 ㎎% of raffinose and none of stachyose. The contents of raffinose and stachyose were 26.7 ㎎% and 53.7 ㎎% in soy curd and 26.5 ㎎% and 41.7 ㎎%, respectively, in soy milk.
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