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Method for analyzing isoflavone in soybeans and products thereof

A technology for soybean isoflavones and soybean isoflavones, which is applied in the field of food chemistry, can solve problems such as inconvenience, and achieve the effects of simple sample preparation method, saving time and energy, and avoiding residues

Inactive Publication Date: 2013-09-25
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the freeze-drying method solves the problem of sample preparation for the determination of liquid products, this method requires 2 days of sample preparation time, which is very inconvenient and needs further improvement.

Method used

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  • Method for analyzing isoflavone in soybeans and products thereof
  • Method for analyzing isoflavone in soybeans and products thereof
  • Method for analyzing isoflavone in soybeans and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1. Preparation of surface-bound baicalin magnetic nanoparticles

[0030] First, amino-terminal magnetic nanoparticles were synthesized: 6.5g of 1,6-hexanediamine, 2g of anhydrous sodium acetate and 1g of FeC 3 ·6H 2 O was dissolved in 30 mL of ethylene glycol and stirred at 50°C until clear; then the solution was transferred to a polytetrafluoroethylene-lined autoclave at 198°C for 6 h. Magnetic nanoparticles were adsorbed and separated, washed with pure water and ethanol three times in sequence, and finally dried under reduced pressure to obtain amino-terminal magnetic nanoparticles.

[0031]Then synthesize surface-bound baicalin magnetic nanoparticles: suspend baicalin and amino-terminal magnetic nanoparticles in 10 mL of 75% DMSO / phosphate buffer (10 mM, pH 5.5) at a mass ratio of 1:3, and then add 35 mg1 -(3-Dimethylaminopropyl)-3-ethylcarbodiimide and sodium salt of N-hydroxysuccinimide sulfonate, shaken for 2h; magnetic nanoparticles obtained by adsorpti...

Embodiment 2

[0032] Example 2. Enrichment and extraction of soy isoflavones in soybeans using surface-bound baicalin magnetic nanoparticles and quantitative analysis

[0033] Grind soybeans, pass through No. 7 standard pharmacopoeia sieve, take 25 mg of powder, add 10% ethanol / water 250 mL, and internal standard calycosin 10 μg, ultrasonically assisted extraction for 10 min; add 100 mg of surface-bound baicalin magnetic nanoparticles to the extract , disperse, mix well, and shake vigorously for 5 minutes; use a magnet to separate the surface-bonded baicalin magnetic nanoparticles adsorbed with soybean isoflavones, and pour and discard the remaining solution; remove the external magnetic field, add 0.1mL methanol, and fully Mix and shake vigorously for 1 min; finally, use a magnet to adsorb the surface-bound baicalin magnetic nanoparticles together, and draw out the eluting solution for use by HPLC-ESI / MS.

[0034] Use SUPELCOSIL TM LC-18 (150mm×2.1mm id5μm) is used as a separation column...

Embodiment 3

[0042] Example 3. Enrichment and extraction of soybean isoflavones in soybean milk using surface-bound baicalin magnetic nanoparticles and quantitative analysis

[0043] Take 0.1 mL of a Chinese brand of soybean milk, add 10 μg of internal standard calycosin, and then add 100 mg of surface-bound baicalin magnetic nanoparticles, disperse, mix thoroughly, and shake vigorously for 5 minutes; use a magnet to separate the surface of the adsorbed soybean isoflavones Bond baicalin magnetic nanoparticles, pour and discard the remaining solution; remove the external magnetic field, add 0.1mL methanol, mix well, and shake vigorously for 1 min; finally, use a magnet to adsorb the surface-bound baicalin magnetic nanoparticles together , draw out the eluent for HPLC-ESI / MS use.

[0044] Use SUPELCOSIL TM LC-18 (150mm×2.1mm id5μm) is used as a separation column, mobile phase conditions: (A) 10% acetonitrile (containing 0.1% formic acid), (B) 90% acetonitrile (containing 0.1% formic acid),...

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Abstract

The invention belongs to the technical field of food chemistry, and specifically discloses a method for measuring the content of soybean isoflavone type components in soybeans and products thereof by using surface bonding baicalin magnetic nano-particles. The method comprises the following steps of: firstly, synthesizing amino terminal magnetic nano-particles and the surface bonding baicalin magnetic nano-particles; then preparing original solutions of the soybeans and the products thereof, adsorbing soybean isoflavone components by using the surface bonding baicalin magnetic nano-particles, separating the surface bonding baicalin magnetic nano-particles on which soybean isoflavone type compounds are adsorbed by using an external magnetic field, eluting soybean isoflavone from the surface bonding baicalin magnetic nano-particles, and adsorbing the surface bonding baicalin magnetic nano-particles together by using an external magnetic field; and finally, sucking the elution solution out to perform instrumental analysis. The method has the advantages of simplicity and convenience of operation, energy conservation and environmental protection.

Description

technical field [0001] The invention belongs to the technical field of food chemistry and specifically discloses the use of surface-bonded baicalin magnetic nanoparticles to measure the content of soybean isoflavones in soybeans and products thereof. technical background [0002] Soy is extremely nutritious and is the only plant-based food that can replace animal protein. It is very beneficial to the health of women, especially menopausal women. Women in Asian countries (such as China, Japan, etc.) with a large intake of soybeans have a higher incidence of breast cancer than women in the United States. The incidence rate is much lower [Coward, L., N.C. Barnes, et al. Journal of Agricultural and Food Chemistry. 1993, 41(11): 1961-1967]. The impact of soybean on women's health is mainly determined by the soybean isoflavones contained in it, which are mainly composed of daidzein (Daidzein, De), genistein (Ge), glycitein (Gle), daidzin (daidzin, Di), genistin (Gi) and daidzein ...

Claims

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Application Information

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IPC IPC(8): G01N30/06G01N30/08
Inventor 青琳森廖循薛莹彭树林丁立生
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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