Chromatographic fingerprints and quantitative analysis of isoflavones in Tofu-type soybeans |
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Authors: | Diandian Shen Qingli Wu William J Sciarappa James E Simon |
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Affiliation: | 1. New Use Agriculture and Natural Plant Products Program, Department of Plant Biology and Pathology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA;2. County Agriculture Agent, Rutgers Cooperative Research and Extension of Monmouth County, 4000 Kozloski Road, Freehold, NJ 07728, USA |
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Abstract: | Tofu-type soybeans can differ from conventional soy varieties in seed size, seed composition, flavour and nutrition. Using HPLC coupled with ESI-MS and PDA detection, a total of 19 isoflavones were detected and identified from Tofu-type soybean seeds, more than previously reported forms from many other soybeans. An HPLC/UV fingerprint study was performed for qualitative evaluation, which enabled the isoflavone profile of Tofu-type soybeans to be characterised and differentiated from other vegetative soybeans by similarity comparison. To meet the frequent quantitative application for isoflavone contents, a simple, precise and reliable method using HCl hydrolysis during sample extraction and LC/UV for the detection was developed and validated to quantitate total isoflavones in soybeans, and then applied to determine the total isoflavone contents of different Tofu-type soy varieties grown in different field locations over two growing seasons. A range of total isoflavone contents for Tofu-type soybeans was established to confirm the use of this analytical approach for quality control applications. |
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Keywords: | Soybeans Glycine max (L ) Isoflavones HPLC fingerprint Acid hydrolysis |
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