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.

Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry,50(9):2587-2594. doi: 10.1021/jf0114740. Copyright 2002 American Chemical Society.

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

Language

en

File Format

application/pdf

Download

Share

COinS