PMID- 22980879
OWN - NLM
STAT- MEDLINE
DCOM- 20130208
LR  - 20120917
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 135
IP  - 4
DP  - 2012 Dec 15
TI  - Fast simultaneous determination of free and conjugated isoflavones in soy milk by 
      UHPLC-UV.
PG  - 2832-8
LID - S0308-8146(12)00983-1 [pii]
LID - 10.1016/j.foodchem.2012.06.011 [doi]
AB  - Ultra high pressure liquid chromatography (UHPLC) has become a widely used 
      technique in separation science as it can shorten analysis time while maintaining 
      resolution and increasing sensitivity. Here we developed a UHPLC method with UV 
      detection for the simultaneous determination of isoflavone aglycones (daidzein, 
      glycitein and genistein), their corresponding glycoside forms (daidzin, glycitin 
      and genistin), and acetyl and malonyl conjugate forms of glycosides 
      (malonyldaidzin, malonylglycitin, malonylgenistin, acetyldaidzin, acetylglycitin, 
      acetylgenistin) in soy milk. The method allowed reliable determinations of 12 
      isoflavones in less than 8 min of chromatographic elution. It provided a 
      satisfactory linearity ranging from 0.1 to 5mg/L, except for daidzin and 
      genistin, for which it ranged from 0.1 to 10mg/L. In addition, it showed 
      acceptable chromatographic sensitivity, with a detection limit lower than 0.05 
      mg/L and a determination limit below 0.2mg/L. The precision, in terms of relative 
      standard deviation, was lower than 5% and the accuracy, as mean recovery, was 
      greater than 95%. Total isoflavone content in commercial soy milk samples (n=8) 
      ranged from 1805.22 to 3195.59 mg/kg dw. Genistin and Daidzin were the major 
      isoflavones in all samples. The proportion of aglycones, ss-glucosides, and acetyl 
      and malonyl glucosides differed among the samples. ss-Glucosides were identified 
      as the predominant forms.
CI  - Copyright (c) 2012 Elsevier Ltd. All rights reserved.
FAU - Toro-Funes, N
AU  - Toro-Funes N
AD  - Department of Nutrition and Food Science-XaRTA, Faculty of Pharmacy, University 
      of Barcelona, Av. Joan XXII s/n, Barcelona, Spain.
FAU - Odriozola-Serrano, I
AU  - Odriozola-Serrano I
FAU - Bosch-Fuste, J
AU  - Bosch-Fuste J
FAU - Latorre-Moratalla, M L
AU  - Latorre-Moratalla ML
FAU - Veciana-Nogues, M T
AU  - Veciana-Nogues MT
FAU - Izquierdo-Pulido, M
AU  - Izquierdo-Pulido M
FAU - Vidal-Carou, M C
AU  - Vidal-Carou MC
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20120626
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Isoflavones)
SB  - IM
MH  - Chromatography, High Pressure Liquid/*methods
MH  - Isoflavones/*chemistry
MH  - Molecular Structure
MH  - Soy Milk/*chemistry
MH  - Spectrophotometry, Ultraviolet/*methods
EDAT- 2012/09/18 06:00
MHDA- 2013/02/09 06:00
CRDT- 2012/09/18 06:00
PHST- 2011/05/24 00:00 [received]
PHST- 2012/02/23 00:00 [revised]
PHST- 2012/06/07 00:00 [accepted]
PHST- 2012/09/18 06:00 [entrez]
PHST- 2012/09/18 06:00 [pubmed]
PHST- 2013/02/09 06:00 [medline]
AID - S0308-8146(12)00983-1 [pii]
AID - 10.1016/j.foodchem.2012.06.011 [doi]
PST - ppublish
SO  - Food Chem. 2012 Dec 15;135(4):2832-8. doi: 10.1016/j.foodchem.2012.06.011. Epub 
      2012 Jun 26.