FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 211-214.doi: 10.7506/spkx1002-6630-200902047

Previous Articles     Next Articles

Colorimetric Determination of Soyasaponins Based on Soyasapogenol Moiety

SHI Wen-tian1，YU Xue-lei1，YUAN Jian2，ZHAO Da-yun1,*   

  1. (1. Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China；
    2. College of Food Science and Engineering, Nanjing University of Finances and Economics, Nanjing 210003, China)
  • Received:2007-12-04 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
  • Contact: ZHAO Da-yun1,* E-mail:dyzhao@sjtu.edu.cn

RichHTML

0

PDF (PC)

674

Abstract:

One major triterpenoid saponins were isolated from soybean hypocotyls and identified as soyasaponin Bb. The prepared soyasaponin Bb was used as authentic standard for colorimetric determination of soyasaponin content based on the aglycone moiety (soyasapogenol). The employed coloring reagent was vanillin-acetic acid and the determination was made at the wavelength of 563 nm. The results showed that the developed colorimetric assay method is simple, sensitive and relatively precise.

Key words: soyasapogenol, soyasaponin, colorimetric determination

CLC Number: