Solvent extraction selection in the determination of isoflavones in soy foods

J Chromatogr B Analyt Technol Biomed Life Sci. 2002 Sep 25;777(1-2):129-38. doi: 10.1016/s1570-0232(02)00342-2.

Abstract

Acetonitrile is superior to acetone, ethanol and methanol in extracting the 12 phytoestrogenic soy isoflavone forms found in foods. At 53% organic solvent in water, raw soy flour, tofu, tempeh, textured vegetable protein and soy germ were evaluated for isoflavone extraction efficiency. The efficiency of acetonitrile extraction was demonstrated in mass balance evaluations of toasting of soy flour and soymilk heating.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Chromatography, High Pressure Liquid / methods
  • Isoflavones / analysis
  • Isoflavones / isolation & purification*
  • Solvents / chemistry*
  • Soybeans / chemistry*

Substances

  • Isoflavones
  • Solvents