A Fast HPLC Method for Analysis of Isoflavones in Soybean

Hsieh, Huei-Min; Kao, Tsai-Hua; Chen, B. H.

doi:10.1081/jlc-120027102

Cited by 31 publications

(19 citation statements)

References 17 publications

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“…The solution was filtered through a 0.2-lm membrane filter and 20 lL was injected into HPLC. A fast HPLC method developed by Hsieh, Kao, and Chen (2004) was used to separate 12 isoflavones within 15 min. Initially, a mobile phase of 8% acetonitrile (A) and 92% water (B) was used, then increased to 10% A in 2 min, 12% A in 3 min, 22% A in 10 min, 23% A in 11 min, 35% A in 12 min, 50% A in 13 min, maintained for 3 min and returned to the starting condition of 8% A in 20 min.…”

Section: Hplc Analysis Of Isoflavone In Soymilk and Tofumentioning

confidence: 99%

Stability of isoflavone glucosides during processing of soymilk and tofu

Kao

Hsieh

et al. 2004

Food Research International

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Section: Hplc Analysis Of Isoflavone In Soymilk and Tofumentioning

confidence: 99%

Stability of isoflavone glucosides during processing of soymilk and tofu

Kao

Hsieh

et al. 2004

Food Research International

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“…The HPLC method for isoflavones analysis was adopted from the work of Hsieh et al (2004). The chromatograph used had a dual pump Varian Pro Star connected to a Phenomenex Gemini 5 µm C 18 -110A column (250×4.6 mm) at 35 o C, and a PDA detector at 277 nm.…”

Section: Hplc Isoflavones Analysismentioning

confidence: 99%

“…There are a number of recent studies in relation to isoflavones in soybeans, such as the improvement of HPLC methods to determine soybean isoflavones (Careri et al, 2001;Hsieh et al, 2004), the investigation of isoflavones transformation during soybeans processing Kin & Chung, 2007;Matsuura et al, 1989;Lee et al, 2003;Wang & Murphy, 1994) and the study of isoflavones developments during soybeans fermentation (Esaki, 1997;Kim et al 2002;Lin 2006;Pyo et al 2004;Romero, 2004;Tsangalis et al, 2002). A mathematical approach to the kinetics of isoflavones conversion in a well-known mixtures of pure isoflavones solutions under ideal process conditions was studied by Chien et al (2005).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

2008

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The kinetics of the isoflavones transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in a temperature range of 30-85ºC. The evolution of the moisture was described by Peleg´s model and a modified first order kinetics equation. This last equation was also used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency on temperature of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavones conversion.Headline: Isoflavones transformations during soybean soaking at different temperatures.

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“…Great advances have been made to obtain complete profiles of all 12 isoflavones in soybean and soy products (Collison, 2008;Griffith & Collison, 2001;Hsieh, Kao & Chen, 2004;Pinto et al, 2005;Zhang, Hettiarachchy, Chen, Horax, Cornelious, & Zhu, 2006). This is largely due to the availability of the 12 isoflavone standards, and to the technological advances in separation chemistry.…”

Section: Introductionmentioning

confidence: 98%