Comparison of the Changes in Glyceollin Production in Different Types of Soybeans (Giycine max) Induced by Silver Nitrate

Abstract

Abstract: Objective: To compare the changes in silver nitrate-induced glyceollin production in three types of soybeans: yellow, green and black, each of which consisted of three cultivars. Methods: Glyceollin production in soybeans was induced by 0.01 mol/L silver nitrate solution and determined by HPLC. The chromatographic separation was performed on a C18 column (4.6 mm × 250 mm, 5 μm) using a mobile phase consisting of acetic acid solution (pH 3) and acetonitrile at a flow rate of 1 mL/min through gradient elution. Glyceollin was detected at 285 nm. Column temperature was set at 40 ℃. Results: Under the same extraction and determination conditions, silver nitrate-induced glyceollin production in soybeans decreased in the following order: green ＞ black ＞ yellow. Conclusion: The results obtained in this study can provide evidence for the selection of suitable soybean type for research and applications of glyceollins.

Key words: HPLC, glyceollin, quantification, Giycine max

[1]	YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa. Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(8): 192-197.
[2]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[3]	MA Wanjun, MA Shicheng, SHI Jiang, LONG Zhirong, DONG Peng, ZHANG Yue, LIN Zhi, LÜ Haipeng. Comparative Study on Three Quantitative Analysis Methods for the Color Liupao Tea Infusion [J]. FOOD SCIENCE, 2021, 42(16): 155-161.
[4]	MA Junmei, HE Liangna, SUN Lei, WANG Dong, ZHANG Leilei, ZHANG Yan, KANG Wenyi. Determination of Five Antiviral Drug Residues in Chicken Meat and Eggs Using On-line Solid Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(10): 305-310.
[5]	MA Congcong, ZHANG Jiukai, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying. Freshness Assessment of Salmon through Comparative iTRAQ Proteomics [J]. FOOD SCIENCE, 2020, 41(21): 44-51.
[6]	ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing. Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) [J]. FOOD SCIENCE, 2019, 40(8): 306-310.
[7]	ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang. On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 175-179.
[8]	WANG Shuhui, SONG Shasha, CAO Xueli. Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading [J]. FOOD SCIENCE, 2019, 40(8): 180-185.
[9]	ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang. Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC [J]. FOOD SCIENCE, 2019, 40(8): 186-191.
[10]	ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei. Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries [J]. FOOD SCIENCE, 2019, 40(8): 202-207.
[11]	PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi. Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics [J]. FOOD SCIENCE, 2019, 40(4): 229-236.
[12]	NING Jingming, LI Shuhuan, WANG Yujie, ZHANG Zhengzhu, SONG Yan, XU Qian, LU Guofu. Hyperspectral Imaging for Quantitative Quality Prediction Model in Digital Blending of Congou Black Tea [J]. FOOD SCIENCE, 2019, 40(4): 318-323.
[13]	LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong. Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD) [J]. FOOD SCIENCE, 2019, 40(2): 200-207.
[14]	YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang. Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS [J]. FOOD SCIENCE, 2019, 40(2): 304-309.
[15]	WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei. Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components [J]. FOOD SCIENCE, 2019, 40(16): 293-301.

Comparison of the Changes in Glyceollin Production in Different Types of Soybeans (Giycine max) Induced by Silver Nitrate

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments