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 https://doi.org/

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

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