THE QUANTITATIVE DETERMINATION OF THE SOYBEAN ISOFLAVONES AND MONACOLIN K IN FERMENTED SOYBEAN PRODUCT BY HPLC / 营养学报
Acta Nutrimenta Sinica
;
(6)1956.
Article
in Chinese
| WPRIM
| ID: wpr-563698
ABSTRACT
Objective To establish a method for determining the soybean isoflavones and Monacolin K in fermented soybean product by high performance liquid chromatography(HPLC). Methods The soybean isoflavones and Monacolin K in fermented soybean were separated by HPLC with polaris C18 (2.0 mm?100 mm, 3?m)at 50℃.The mixed solution of water (containing 0.3%phosphatic acid) and acetonitrile was used as mobile phase for gradient elution at a rate 0.30ml/min. And the absorption was measured at 260 nm, 237 nm for the soybean isoflavones and Monacolin K, were determined of soybean isoflavones and Monacolin K in fermented soybean product. Results When the contents of soybean isoflavones and Monacolin K were in 0.2~45mg/L, there was a good linear relationship between absorption and content, by which the average recoveries were 88.9%~101.1% and relative standard deviation ranged between 0.89%~3.19%. Conclusion The method is accurate and reliable for quantitative analysis of the soybean isoflavones and Monacolin K in fermented soybean product.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
Acta Nutrimenta Sinica
Year:
1956
Type:
Article
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