Abstract：
:The aim of the present research was to determine an optimal acid hydrolysis condition using drying oven and microwave assisted methods to estimate isoflavone contents by RP-HPLC in soybean. All isoflavone glucosides were completely converted to their aglycones at 120min for drying oven and 50min for microwave. Optimal extraction time of the highest isoflavone aglycone content after acid hydrolysis was achieved in 3h. These results indicated that the optimised hydrolysis and extraction conditions of isoflavones in soybean were: soybean (1g) hydrolysed by 10ml of 1N HCl at 100°C for 50min using microwave assisted acid hydrolysis method, and then 15ml of EtOH was added to the mixture which leaved alone for 3h at room temperature for complete extraction. Thus, microwave is an easy, consumed less time, and reliable acid hydrolysis method to estimate soybean isoflavones in comparison with drying oven method.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lee JH,Choung MGdoi
10.1016/j.foodchem.2011.04.069subject
Has Abstractpub_date
2011-11-15 00:00:00pages
577-582issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00635-2journal_volume
129pub_type
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