Solvent extraction selection in the determination of isoflavones in soy foods

被引：235

作者：

Murphy, PA ^{[1
]}

Barua, K ^{[1
]}

Hauck, CC ^{[1
]}

机构：

[1] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA

来源：

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES | 2002年 / 777卷 / 1-2期

关键词：

soy foods; isoflavones;

D O I：

10.1016/S1570-0232(02)00342-2

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Acetonitrile is superior to acetone, ethanol and methanol in extracting the 12 phytoestrogenic soy isoflavone forms found in foods. At 53% organic solvent in water, raw soy flour, tofu, tempeh, textured vegetable protein and soy germ were evaluated for isoflavone extraction efficiency. The efficiency of acetonitrile extraction was demonstrated in mass balance evaluations of toasting of soy flour and soymilk heating. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：129 / 138

页数：10

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