Comparison of contents variation of six isoflavones in black beans, semifinished and finished Sojae Semen Praeparatum
10.12206/j.issn.2097-2024.202209085
- VernacularTitle:黑豆、半成品和成品淡豆豉中6种异黄酮含量变化比较
- Author:
Yuetong JIANG
1
,
2
;
Congcong GAO
1
,
3
;
Yujia ZHANG
4
;
Yangyu OU
4
;
Tingting ZHOU
1
,
2
Author Information
1. Deportment of Pharmaceutical Analysis, School of Pharmacy, Naval Medical University, Shanghai 200433, China
2. Shanghai Key Laboratory for Pharmaceutical Metabolite Research, Shanghai 200433, China.
3. Anhui University of Chinese Medicine, Anhui Hefei 230012, China.
4. Deportment of Pharmaceutical Analysis, School of Pharmacy, Naval Medical University, Shanghai 200433, China.
- Publication Type:Originalarticles
- Keywords:
black beans;
Sojae Semen Praeparatum;
daidzin;
glycitin;
genistin;
daidzein;
glycitein;
genistein
- From:
Journal of Pharmaceutical Practice
2023;41(6):372-376
- CountryChina
- Language:Chinese
-
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.
