黄豆、豆浆、豆渣中黄豆苷、染料木苷、染料木素的含量测定
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摘要
建立同时测定黄豆中黄豆苷、染料木苷、染料木素的RP-HPLC法,为豆类食品中以上有效化学成分的检测和合理食用提供参考。样品经80%甲醇超声提取15 min,采用Eclipse XDB-C_(18)(4.6 mm×250 mm,5.0μm)色谱柱,以甲醇∶0.1%磷酸=62.5∶37.5为流动相,流速为1.00 mL/min,进样量为10μL,检测波长为254 nm。以峰面积计算结果为黄豆苷、染料木苷、染料木素分别在0.5~32.0 mg/L,4.0~128.0 mg/L,0.1~16.0 mg/L呈良好线性关系,相关系数r均为0.999 9;测定黄豆苷、染料木苷、染料木素的高、中、低浓度精密度均<2.0%,三成分的重现性精密度分别为1.67%,0.06%,0.07%,表明该方法精密度和重现性良好。测定黄豆样品中黄豆苷,染料木苷,染料木素的平均含量分别为724.3,1 306.7,16.0μg/g。黄豆苷在其豆浆和豆渣中含量分别为黄豆的39.6%,23.2%;染料木苷在其豆浆、豆渣中分别为黄豆的53.5%,34.9%;染料木素在豆渣中含量约占黄豆的43.1%,而豆浆中因浓度低而未检出。
To establish a RP-HPLC method for the simultaneous determination of daidzein,genistin,genistein in soybean,soybean milk and bean dreg,which provide a reference for beans above the active chemical components of detection and reasonable use. After the samples were extracted with 80% methanol by ultrasonic treatment for 15 min,they were analysed by RP-HPLC with Eclipse XDB-C_(18)(4. 6 mm ×250 mm,5. 0 μm) column under methanol∶ 0. 1% phosphoric acid = 62. 5∶ 37. 5 as the mobile phase at a flow rate of 1. 00 mL/min. The injection volume was 10 μL and the detection was UV detector at 254 nm.The daidzein in 0. 5 ~ 32. 0 mg/L,genistin in 4. 0 ~ 128. 0 mg/L,genistein in 0. 1 ~ 16. 0 mg/L showed a good linear correlation coefficient being 0. 999 9 by peak area calculation. The accuracies of daidzein,genistin,genistein in high,medium and low concentrations are all less than 2. 0% and repeatability precision of three-component were 1. 67%,0. 06%,and 0. 07%,respectively. The results indicated that the method show good precision and reproducibility. The average content of daidzein,genistin and genistein in soybeans were 724. 3,1 306. 7 and 16. 0 μg/g,respectively. The daidzein content in its soy milk,bean dreg were 39. 6%,23. 2% and the genistin content were 53. 5%,34. 9% of soybeans,respectively.Genistein in bean dreg was 43. 1% of soybeans,but no signal was detected in its soy milk due to the low concentration.
To establish a RP-HPLC method for the simultaneous determination of daidzein,genistin,genistein in soybean,soybean milk and bean dreg,which provide a reference for beans above the active chemical components of detection and reasonable use. After the samples were extracted with 80% methanol by ultrasonic treatment for 15 min,they were analysed by RP-HPLC with Eclipse XDB-C_(18)(4. 6 mm ×250 mm,5. 0 μm) column under methanol∶ 0. 1% phosphoric acid = 62. 5∶ 37. 5 as the mobile phase at a flow rate of 1. 00 mL/min. The injection volume was 10 μL and the detection was UV detector at 254 nm.The daidzein in 0. 5 ~ 32. 0 mg/L,genistin in 4. 0 ~ 128. 0 mg/L,genistein in 0. 1 ~ 16. 0 mg/L showed a good linear correlation coefficient being 0. 999 9 by peak area calculation. The accuracies of daidzein,genistin,genistein in high,medium and low concentrations are all less than 2. 0% and repeatability precision of three-component were 1. 67%,0. 06%,and 0. 07%,respectively. The results indicated that the method show good precision and reproducibility. The average content of daidzein,genistin and genistein in soybeans were 724. 3,1 306. 7 and 16. 0 μg/g,respectively. The daidzein content in its soy milk,bean dreg were 39. 6%,23. 2% and the genistin content were 53. 5%,34. 9% of soybeans,respectively.Genistein in bean dreg was 43. 1% of soybeans,but no signal was detected in its soy milk due to the low concentration.
引文
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[6]Kumari S,Chang S K.Effect of cooking on isoflavones,phenolic acids,and antioxidant activity in sprouts of prosoy soybean(glycine max)[J/OL].Journal of Food Science,2016-06-03.
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[2]张蕊,姜义宝,杨玉荣,等.大豆异黄酮的特性及其应用研究进展[J].动物营养学报,2011,23(11):1884-1890.
[3]孙艳梅,张永忠,徐宝荣,等.染料木苷和黄豆苷的纯化和分离[J].食品科学,2008,29(4):189-192.
[4]蔡锦源,陈玲,朱炽雄,等.染料木素的制备方法研究进展[J].粮食科技与经济,2015(4):69-72.
[5]陈玉胜,张李阳.大豆异黄酮的药理功效研究进展[J].四川生理科学杂志,2011,33(1):26-28.
[6]Kumari S,Chang S K.Effect of cooking on isoflavones,phenolic acids,and antioxidant activity in sprouts of prosoy soybean(glycine max)[J/OL].Journal of Food Science,2016-06-03.
[7]Zhang Y,Chang S K.Isoflavone profiles and kinetic changes during ultra-high temperature processing of soymilk[J].Journal of Food Science,2016,81(3):C593-599.