Title: Determination of Soybean Isoflavones in Soyeans before and after Fermentation
Abstract:Objective:To establish a method for determination of soybean isoflavones(daidzein and genistin) in soybeans before and after fermentation with high performance liquid chromatography(HPLC),and to compa...Objective:To establish a method for determination of soybean isoflavones(daidzein and genistin) in soybeans before and after fermentation with high performance liquid chromatography(HPLC),and to compare soybean isoflavone contents in them.Methods:The HPLC method was carried out on Diamonsil-C18(250 mm×4.6 mm,5 μm) chromatographic column and Phenomenex-C18(4.6 mm×3 mm,5 μm)protection column using acetonitrile-0.2% phosphoric acid(36∶64,V∶V)as mobile phase,and the flow rate was 1.0 ml/min.The column temperature was 30 ℃.Detection wavelength was 260 nm.Results:The regression equation of daidzein was Y=4.736 9X+23.332(r =0.999 6,n=5),and the calibration curve was linear in the range of 0.038 9 μg to 0.233 4 μg;The regression equation of genistin was Y=6.767 8X+4.210 7(r=0.999 9,n=5),and the calibration curve was linear in the range of 0.039 9 μg to 0.239 1 μg.Conclusions:The method is simple,effective,accurate and reproducible for determination of soybean isoflavones in soybeans and fermented soybeans.The contents of daidzein and genistin in fermented soybeans are obviously higher than those in un-fermented soybeans.Read More
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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