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本研究在前人研究的基础上拟通过岛津LC-20A高效液相色谱(HPLC)系统对12种大豆异黄酮组分进行定量检测。利用大豆苷、染料木苷、黄豆黄苷、丙二酰基大豆苷、丙二酰基染料木苷、丙二酰基黄豆黄苷、乙酰基大豆苷、乙酰基染料木苷、乙酰基黄豆黄苷、大豆苷元、染料木素和黄豆黄素12种大豆异黄酮单体的标准品进行HPLC外标法一次性定量分析,通过对色谱奈件的优化能够清晰、准确地将各组分分离开,并通过3种大豆原料及主流豆制品豆乳和豆腐对方法进行了验证,最终得到了一种能够快速;隹确地测定所有异黄酮组分的方法。对大豆、豆乳及豆腐样品的检测结果发现:随着加工的深入虽然异黄酮总量呈减少趋势,但活性苷元的含量升高了,为豆制品加工技术的现代化提供了依据。
In this study, 12 kinds of soy isoflavones were quantitatively determined by Shimadzu LC-20A high performance liquid chromatography (HPLC) system on the basis of previous studies. The use of daidzin, genistein, glycitein, malonyl daidzin, malonyl genistin, malonyl glycitin, acetyl daidzin, acetyl genistin, acetyl glycitin, soybean Aglycone, genistein and glycitein were used to make a one-time quantitative analysis by HPLC external standard method. Through the optimization of the chromatographic Nai, the components could be clearly and accurately separated The method was validated by three kinds of soybean materials and soy bean curd and tofu, and finally a rapid and accurate method for determination of all isoflavone components was obtained. The results of soybean, soymilk and tofu samples showed that with the deepening of processing, the total amount of isoflavones decreased, but the content of active aglycon increased, which provided the basis for the modernization of soybean processing technology.