Document Type
Article
Publication Date
3-26-2002
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
50
Issue
9
First Page
2587
Last Page
2594
DOI
10.1021/jf0114740
Abstract
High-performance liquid chromatographic methods were developed for the isolation and quantitative determination of the group B soyasaponins, including 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran- 4-one (DDMP)-conjugated soyasaponins Rg, f3g, and f3a, and their non-DDMP counterparts, soyasaponins V, I, and II, respectively, with formononetin used as the internal standard. The limits of quantification for soy products were 0.11-4.86 µmol/g. The within-day and between-days assay coefficients of variation were <9.8 and < 14.3%, respectively. The group B soyasaponin concentrations in 46 soybean varieties ranged from 2.50 to 5.85 µmol/g. Soy ingredients (soybean flour, toasted soy hypocotyls, soy protein isolates, textured vegetable protein, soy protein concentrates, and Novasoy) and soy foods (commercial soy milk, tofu, and tempeh) contained the group B soyasaponins from 0.20 to 114.02 µmol/g. There was no apparent correlation between isoflavone and soyasaponin concentrations in the soy products examined.
Rights
On-time permission is granted only for the use specified in your request. No additional uses are granted (such as derivative works or other editions).
Copyright Owner
American Chemical Society
Copyright Date
2002
Language
en
File Format
application/pdf
Recommended Citation
Hu, Jiang; Lee, Sun-Ok; Hendrich, Suzanne; and Murphy, Patricia A., "Quantification of the Group B Soyasaponins by High-PerformanceLiquid Chromatography" (2002). Food Science and Human Nutrition Publications. 93.
https://lib.dr.iastate.edu/fshn_ag_pubs/93
Included in
Agronomy and Crop Sciences Commons, Food Science Commons, Human and Clinical Nutrition Commons
Comments
Reprinted with permission from Journal of Agricultural and Food Chemistry,50(9):2587-2594. doi: 10.1021/jf0114740. Copyright 2002 American Chemical Society.