Simultaneous Identification of Soyasaponins and Isoflavones and Quantification of Soyasaponin Bb in Soy Products, Using Liquid Chromatography/Electrospray Ionization-Mass Spectrometry
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- 作者：Joseph J. Dalluge ; Erik Eliason ; and Scott Frazer
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：June 4, 2003
- 年：2003
- 卷：51
- 期：12
- 页码：3520 - 3524
- 全文大小：123K
- 年卷期：v.51,no.12(June 4, 2003)
- ISSN：1520-5118
文摘
A method has been developed for simultaneous identification of soyasaponins and soy isoflavonesin soy products, based on liquid chromatography/electrospray ionization-mass spectrometry (LC/ESI-MS). Soy-based nutraceutical products were analyzed by LC/ESI-MS with detection of protonatedand sodiated molecular ions, as well as characteristic fragment ions for these compounds. Soyisoflavones were characterized by a strong protonated molecular ion in addition to corresponding[aglycone + H]+ ions. Monitoring the soyasaponin-specific protonated aglycone and dehydratedaglycone ions throughout the chromatogram provided a unique fingerprint for soyasaponin contentin the samples. This mass spectrometric fingerprint also allowed immediate classification of thesoyasaponin analytes as group A or B soyasaponins, based on the unique masses of aglycone ionsobserved for each class. Quantification of soyasaponin Bb in soy-derived materials, based on theuse of a purified soyasaponin Bb standard and a glycyrrhizin internal standard, has been accomplished.Keywords: Bioactive; diet; Glycine max; isoflavones; natural product; nutrition; saponins