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Comparison of contents variation of six isoflavones in black beans, semifinished and finished Sojae Semen Praeparatum / 药学实践与服务
Article em Zh | WPRIM | ID: wpr-976529
Biblioteca responsável: WPRO
ABSTRACT
Objective To compare the contents variation of six flavonoids includingdaidzin,glycitin, genistin, daidzein, glycitein and genisteinin black beans, semifinished and finished Sojae Semen Praeparatum.Methods The contents of flavonoids were determined by HPLC,the condition were Diamonsil C18 column (4.6×250 mm, 5 μm) , column temperature 30 ℃, detection wavelength 260 nm, mobile phase 0.2% acetic acid water (A) - methanol (B), gradient elution, flow rate 1.0 ml/min.Results The linearity of this method to determine 6 isoflavones was good (r≥0.9993) within the determination range, and the recovery rate met the requirements. The RSD of precision, repeatability and stability experiment was less than 4%, 3%and 3%. The results of HPLC showed that the contents of six flavonoidsin Sojae Semen Praeparatum increased significantly compared with black beans. And, the contents of six flavonoids in finished Sojae Semen Praeparatum were slightly more than those in semifinished Sojae Semen Praeparatum. Conclusion The HPLC method established in this study could accurately determine the content of 6 isoflavones in Sojae Semen Praeparatum. The content of six isoflavones in black beans could be increased by the fermentation, and the combined isoflavones were transformed into free isoflavones during the fermentation process.
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Texto completo: 1 Índice: WPRIM Idioma: Zh Revista: Journal of Pharmaceutical Practice and Service Ano de publicação: 2023 Tipo de documento: Article
Texto completo: 1 Índice: WPRIM Idioma: Zh Revista: Journal of Pharmaceutical Practice and Service Ano de publicação: 2023 Tipo de documento: Article