Quantification of the Group B Soyasaponins by High-PerformanceLiquid Chromatography

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Date
2002-03-26
Authors
Hu, Jiang
Lee, Sun-Ok
Hendrich, Suzanne
Murphy, Patricia
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Food Science and Human Nutrition
Abstract

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 Rg, f3g, and f3a, 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 µmol/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 µmol/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 µmol/g. There was no apparent correlation between isoflavone and soyasaponin concentrations in the soy products examined.

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Reprinted with permission from Journal of Agricultural and Food Chemistry,50(9):2587-2594. doi: 10.1021/jf0114740. Copyright 2002 American Chemical Society.

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Tue Jan 01 00:00:00 UTC 2002
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