Quantification of the group B soyasaponins by high-performance liquid chromatography.
High-performance liquid chromatographic methods were developed for the isolation and quantitative determination of the group B soyasaponins, including 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)-conjugated soyasaponins alphag, betag, and betaa, and their non-DDMP counterparts, soyasaponins V, I, and II, respectively, with formononetin used as the internal standard. The limits of quantification for soy products were 0.11-4.86 micromol/g. The within-day and between-days assay coefficients of variation were <9.8 and < 14.3%, respectively. The group B soyasaponin concentrations in 46 soybean varieties ranged from 2.50 to 5.85 micromol/g. Soy ingredients (soybean flour, toasted soy hypocotyls, soy protein isolates, textured vegetable protein, soy protein concentrates, and Novasoy) and soy foods (commercial soy milk, tofu, and tempeh) contained the group B soyasaponins from 0.20 to 114.02 micromol/g. There was no apparent correlation between isoflavone and soyasaponin concentrations in the soy products examined.
Hu
Jiang
J
Department of Food Science and Human Nutrition, 2312 Food Science Building, Iowa State University, Ames, IA 50011, USA.
Lee
Sun-Ok
SO
Hendrich
Suzanne
S
Murphy
Patricia A
PA
D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D005504:Food Analysis; D005511:Food Handling; D006358:Hot Temperature; D007529:Isoflavones / Q000032:analysis; D009828:Oleanolic Acid / Q000031:analogs & derivatives*; D012503:Saponins / Q000032:analysis*; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*
D007529:Isoflavones; D012503:Saponins; D030262:Soybean Proteins; C089345:soyasaponin alpha g; C089346:soyasaponin beta g; C056684:soyasaponin I; C106126:soyasaponin II; D009828:Oleanolic Acid