Identification and Determination of Black Bean Isoflavones by High Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrum

Abstract

Abstract: Mobile phases of 100% methanol/water/formic acid from 20:80:0.1 to 80:20:0.1 respectively in 30 min were used to elute black bean isoflavones at 0.8 ml/min,extracted by 70% ethanol from mature black bean seeds,in a C18 column with a high performance liquid chromatography(HPLC)system coupled with diode array detector(DAD)and mass spectrum(MS).Daidzin,acetyl genistin,genistin,malonyl daidzin,malonyl glycitin and malonyl genistin are identified as the main isoflavones with a total content 0.373%.Black bean is a good source of isoflavones for human health.

Key words: black bean, isoflavone, HPLC, MS, UV

LI Dan, MOU Li, LI Xiao-Lei, TAN Ke. Identification and Determination of Black Bean Isoflavones by High Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrum[J]. FOOD SCIENCE, 2007, 28(9): 438-441.

[1]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[2]	CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan. Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection [J]. FOOD SCIENCE, 2021, 42(5): 321-331.
[3]	WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue. Etherification of Microcrystalline Cellulose for Application in Starch Films [J]. FOOD SCIENCE, 2021, 42(4): 65-71.
[4]	YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu. Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon [J]. FOOD SCIENCE, 2021, 42(4): 80-86.
[5]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[6]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[7]	LIU Meiying, CHI Ming, ZHANG Zhenwen. Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems [J]. FOOD SCIENCE, 2021, 42(3): 30-37.
[8]	BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong. Effect of Suantangzi Sourdough on the Quality of Bread [J]. FOOD SCIENCE, 2021, 42(2): 135-142.
[9]	WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.
[10]	YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin. Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges [J]. FOOD SCIENCE, 2021, 42(17): 193-200.
[11]	MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong. Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms [J]. FOOD SCIENCE, 2021, 42(17): 307-316.
[12]	XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian. Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage [J]. FOOD SCIENCE, 2021, 42(13): 103-113.
[13]	LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ. Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage [J]. FOOD SCIENCE, 2021, 42(13): 174-184.
[14]	HAO Xiaoli, Jirimutu, HE Jing. Recent Progress of Nanocarriers for the Oral Delivery of Bioactive Peptides [J]. FOOD SCIENCE, 2021, 42(11): 341-348.
[15]	LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing. Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review [J]. FOOD SCIENCE, 2021, 42(1): 302-312.

Identification and Determination of Black Bean Isoflavones by High Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrum

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments