%0 Journal Article
%A JING Le-Gang
%A ZHANG Yong-Zhong*
%T Determination of soybean isoflavones extracted from soybean whey by HPLC
%D 2006
%R 10.7525/j.issn.1673-5102.2006.05.023
%J Bulletin of Botanical Research
%P 629-632
%V 26
%N 5
%X A method for the determination of soybean isoflavones extracted from soybean whey by HPLC was established. Nova-Pak C<sub>18</sub> column (3.9&times;150 mm, 4 &mu;m) 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&middot;min<sup>-1</sup>. 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.
%U https://bbr.nefu.edu.cn/EN/10.7525/j.issn.1673-5102.2006.05.023