Detection for content of isoflavone aglycone in fermented soybean based on quantitative analysis of multiple components by single marker

A technology of isoflavone aglycone and light tempeh is applied in the field of detection of isoflavone aglycone content in light tempeh, which can solve the problems of quantitative evaluation of isoflavone aglycone and inability to accurately reflect the quality of light tempeh, and achieve the effect of simple separation and preparation

Inactive Publication Date: 2019-06-04
CAPITAL UNIVERSITY OF MEDICAL SCIENCES
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Problems solved by technology

[0004] At present, the current national and local standards for light tempeh do not provide an objective quantitative evaluation of its isoflavone aglycones; in literature reports, UV spectrophotometry and high performance liquid chromatography are mainly used to determine the total flavonoid content in light tempeh, which cannot accurately reflect The quality of light tempeh

Method used

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  • Detection for content of isoflavone aglycone in fermented soybean based on quantitative analysis of multiple components by single marker
  • Detection for content of isoflavone aglycone in fermented soybean based on quantitative analysis of multiple components by single marker
  • Detection for content of isoflavone aglycone in fermented soybean based on quantitative analysis of multiple components by single marker

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Embodiment Construction

[0041] 1 instrument

[0042] Waters e2695 high performance liquid chromatograph, quaternary pump, 2998PDA detector; Agilent Technologies1200Series high performance liquid chromatograph, G1311C quaternary pump, G1329B autosampler, G1316A column oven, G1362A diode array detector (Agilent, USA) ; Shimadzu Shimadzu LC-20A, SIL-20A autosampler, SPD-20A detector, CTO-20A column thermostat, LC solution chromatographic workstation software (Shimadzu Corporation of Japan); BP211D electronic analytical balance (Germany Sartouris Co., Ltd. company).

[0043] 2 Materials and Reagents

[0044] Light tempeh: commercially available light tempeh.

[0045] Soybean isoflavone aglycon reference substances: daidzein (National Institute for Food and Drug Control, purity 99.0%); glycitein (sigma, purity 98%); genistein (National Institute for Food and Drug Control, purity 99.1% ).

[0046] Methanol: chromatographic grade, Fisher Company, USA. Acetonitrile: chromatographic grade, Fisher Company...

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Abstract

The invention discloses detection for the content of isoflavone aglycone in fermented soybean based on quantitative analysis of multiple components by single marker, which comprises the steps of (1) establishing a standard curve of genistein; (2) measuring the content of genistein in a sample to be detected; and (3) calculating the content of daidzein and glycitein in the sample to be detected byusing a relative correction factor. The quantitative analysis of multiple components by single marker and an external standard method are mutually verified, there is no obvious difference, and the result is reliable. The method disclosed by the invention calculates the content of daidzein and glycitein through measuring the content of genistein in the fermented soybean by combining the relative correction factor f and chromatographic peak location in the absence of daidzein and glycitein reference substances, thereby providing a new method for quality control of the fermented soybean.

Description

technical field [0001] The invention relates to the detection of the content of isoflavone aglycone in light tempeh based on the one-test and multiple-evaluation method. Background technique [0002] Light tempeh is a fermented processed product of mature soybean seeds of the leguminous plant, and its main active substance is soybean isoflavones. At present, there are 12 known soy isoflavones in soybeans, including three aglycones, daidzein, glycitein, and genistein, and the monoglycosides of these three aglycones, acetyl glucoside and propanediglycoside. acyl glucosides. [0003] Since ancient times, the fermentation process of light tempeh has been complex and diverse. During the long fermentation evolution, it has gradually formed a unique process method and quality standard with the essential requirement of "permeability". During the fermentation process, glycosides are transformed into aglycones, and the essence of "fatification" is the maximum degradation of macromol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/74G01N30/06G01N30/14G01N30/86
Inventor 王满元赵佳琪王思齐
Owner CAPITAL UNIVERSITY OF MEDICAL SCIENCES
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