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Bulletin of Botanical Research ›› 2006, Vol. 26 ›› Issue (5): 629-632.doi: 10.7525/j.issn.1673-5102.2006.05.023

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Determination of soybean isoflavones extracted from soybean whey by HPLC

JING Le-Gang;ZHANG Yong-Zhong*   

  1. (1.Department of Life science, Acheng College, Harbin Normal University, Acheng 150301) (2.College of Science, Northeast Agricultural University, Harbin 150030)
  • Received:1900-01-01 Revised:1900-01-01 Online:2006-09-20 Published:2006-09-20
  • Contact: ZHANG Yong-Zhong
  • Supported by:

Abstract: A method for the determination of soybean isoflavones extracted from soybean whey by HPLC was established. Nova-Pak C18 column (3.9×150 mm, 4 μm) was used. Genistin and daidzin were separated by mobile phase: methanol-0.4% phosphoric acid solution = 30:70 (v/v). The flow rate was 0.7 mL·min-1. The column temperature was 30℃. The UV detection wavelength was 260 nm. The results showed that the content of soybean isoflavones in the soybean whey extract was 72.5%. Genistin and daidzin were the major components in the soybean isoflavones, and the ratio of the two components was nearly 1∶1. The isoflavone aglycons were not found by HPLC. The average recoveries of genistin and daidzin were 98.1% and 98.4% respectively, and the relative standard deviations of genistin and daidzin were 0.7% (n=5) and 0.8% (n=5) respectively. The method was rapid, accurate and with good reproducibility.

Key words: soybean isoflavones, high performance liquid chromatography, soybean whey

CLC Number: