Method for analyzing isoflavone in soybeans and products thereof

A technology for soybean isoflavones and soybean isoflavones, which is applied in the field of food chemistry, can solve problems such as inconvenience, and achieve the effects of simple sample preparation method, saving time and energy, and avoiding residues

Inactive Publication Date: 2013-09-25
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the freeze-drying method solves the problem of sample preparation for the determination of liquid products

Method used

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  • Method for analyzing isoflavone in soybeans and products thereof
  • Method for analyzing isoflavone in soybeans and products thereof
  • Method for analyzing isoflavone in soybeans and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1. Preparation of surface-bonded baicalin magnetic nanoparticles

[0030] First, synthesis of amino-terminal magnetic nanoparticles: 6.5g 1,6-hexanediamine, 2g anhydrous sodium acetate and 1g FeC 3 ·6H 2 O was dissolved in 30mL of ethylene glycol and stirred at 50°C until it was transparent and clear; then the solution was transferred to a polytetrafluoroethylene lined autoclave at 198°C for 6h. Adsorbed and separated with a magnet, washed with pure water and ethanol three times in sequence, and finally dried under reduced pressure to obtain amino-terminal magnetic nanoparticles.

[0031] Then the surface-bonded baicalin magnetic nanoparticles were synthesized: baicalin and amino-terminal magnetic nanoparticles were suspended in 10mL75% DMSO / phosphate buffer (10mM, pH5.5) at a mass ratio of 1:3, and then 35mg1 was added. -(3-Dimethylaminopropyl)-3-ethylcarbodiimide and N-hydroxysuccinimide sulfonic acid sodium salt, shake for 2h; use a magnet to adsorb and separate t...

Example Embodiment

[0032] Example 2. Using surface-bonded baicalin magnetic nanoparticles to enrich and extract soybean isoflavones from soybeans and perform quantitative analysis

[0033] Crush the soybeans, pass through a No. 7 standard pharmacopoeia sieve, take 25mg of powder, add 10% ethanol / water 250mL, and internal standard Verbasil 10μg, ultrasonically assisted extraction for 10min; add 100mg surface-bonded baicalin magnetic nanoparticles to the extract , Disperse, mix well, shake vigorously for 5 min; use a magnet to separate the surface-bonded baicalin magnetic nanoparticles adsorbed with soybean isoflavones, and pour and discard the remaining solution; remove the external magnetic field, add 0.1mL methanol, fully Mix and shake vigorously for 1 min; finally, use a magnet to adsorb the surface-bonded baicalin magnetic nanoparticles together, and draw out the elution solution for HPLC-ESI / MS.

[0034] Use SUPELCOSIL TM LC-18 (150mm×2.1mm id5μm) is used as a separation chromatographic column...

Example Embodiment

[0042] Example 3. Using surface-bonded baicalin magnetic nanoparticles to enrich and extract soybean isoflavones from soybean milk and perform quantitative analysis

[0043] Take 0.1mL of a certain brand of soy milk from China, add 10μg of internal standard mullein, and then add 100mg surface-bonded baicalin magnetic nanoparticles, disperse, mix well, shake vigorously for 5min; use a magnet to separate and adsorb the surface of soy isoflavones Bonded baicalin magnetic nanoparticles, and poured and discarded the remaining solution; removed the external magnetic field, added 0.1mL methanol, mixed well, and vigorously shaken for 1 min; finally, the surface bonded baicalin magnetic nanoparticles were adsorbed together with a magnet , Aspirate the eluent solution for HPLC-ESI / MS use.

[0044] Use SUPELCOSIL TM LC-18 (150mm×2.1mm id5μm) is used as a separation chromatographic column, and mobile phase conditions: (A) 10% acetonitrile (containing 0.1% formic acid), (B) 90% acetonitrile ...

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Abstract

The invention belongs to the technical field of food chemistry, and specifically discloses a method for measuring the content of soybean isoflavone type components in soybeans and products thereof by using surface bonding baicalin magnetic nano-particles. The method comprises the following steps of: firstly, synthesizing amino terminal magnetic nano-particles and the surface bonding baicalin magnetic nano-particles; then preparing original solutions of the soybeans and the products thereof, adsorbing soybean isoflavone components by using the surface bonding baicalin magnetic nano-particles, separating the surface bonding baicalin magnetic nano-particles on which soybean isoflavone type compounds are adsorbed by using an external magnetic field, eluting soybean isoflavone from the surface bonding baicalin magnetic nano-particles, and adsorbing the surface bonding baicalin magnetic nano-particles together by using an external magnetic field; and finally, sucking the elution solution out to perform instrumental analysis. The method has the advantages of simplicity and convenience of operation, energy conservation and environmental protection.

Description

technical field [0001] The invention belongs to the technical field of food chemistry and specifically discloses the use of surface-bonded baicalin magnetic nanoparticles to measure the content of soybean isoflavones in soybeans and products thereof. technical background [0002] Soy is extremely nutritious and is the only plant-based food that can replace animal protein. It is very beneficial to the health of women, especially menopausal women. Women in Asian countries (such as China, Japan, etc.) with a large intake of soybeans have a higher incidence of breast cancer than women in the United States. The incidence rate is much lower [Coward, L., N.C. Barnes, et al. Journal of Agricultural and Food Chemistry. 1993, 41(11): 1961-1967]. The impact of soybean on women's health is mainly determined by the soybean isoflavones contained in it, which are mainly composed of daidzein (Daidzein, De), genistein (Ge), glycitein (Gle), daidzin (daidzin, Di), genistin (Gi) and daidzein ...

Claims

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Application Information

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IPC IPC(8): G01N30/06G01N30/08
Inventor 青琳森廖循薛莹彭树林丁立生
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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