Korean Chemical Engineering Research

The Korean Institute of Chemical Engineers (한국화학공학회)
권호 표지

Extraction and Purification of Isoflavones from Korean Soybean and Soybean Paste

토종콩 및 된장 부산물에 함유된 이소플라본의 추출 및 정제

Lee, Kwang-Jin;Choi, Du-Young;Row, Kyung-Ho
이광진;최두영;노경호

  • Published : 2003.10.31
⟨ Previous Next ⟩

Abstract

In this work, analytical and preparative HPLC systems were utilized to obtain isoflavones from Korean soybean and byproduct of soybean paste. The optimum operating conditions were experimentally determined to analyze and collect the isoflavones in the pretreated extract. The extraction efficiency was the most favorable at aqueous solution of 60% ethanol. Korean soybean was extracted by preparative column with $15\;\mu\textrm{m}$ packings and linear gradient elution mode. Under these experimental conditions, the yield of solid extract was 5%, while the weight percentage of genistin, daidzein, and genistein was 0.2 wt.%. The content of non-glucosides isoflavones in the fermented byproduct of soybean paste was remarkably higher than that in the Korean soybean extract.

본 연구에서는 토종콩 추출물과 된장 부산물에서 isoflavones을 얻기 위하여 분석용과 분취용 HPLC를 사용하였다. 전처리한 추출액에 포함된 isoflavones을 분석하고 분취하기 위하여 최적의 조업조건을 실험적으로 구하였다. 60% ethanol 수용액에서 추출효율이 가장 우수하였고 $15\;\mu\textrm{m}$ 입자가 충진된 분취용 칼럼과 선형적인 구배용매 조성법을 이용하여 토종콩을 추출하였다. 이 조건에서 고형 추출물의 수율은 5%이며, genistin, daidzein, genistein의 함량은 0.2 wt.%이었다. 또한 발효된 된장 부산물에서는 토종콩 추출물에서보다 비배당체 isoflavones의 함량이 매우 높았다.

Keywords

References

  1. Journal of Agricultural and Food Chemistry v.42 no.11 Isoflavones and Their Conjugates in Soy Foods: Extraction Conditions and Analysis by HPLC Mass Spectrometry Barnes, S.;Kirk, M.;Coward, L. https://doi.org/10.1021/jf00047a019
  2. J. Nutr. v.124 no.6 Daidzein is a More Bioavailable Soymilk Isoflavone than is Genistein in Adult Women Xia, X.;Huei-Ju, W.;Murphy, P.A.;Cook, L.;Hendrich, S. https://doi.org/10.1093/jn/124.6.825
  3. A to Z on Soybean Meal, No. 1774-092001 Gang, C.W.;Chae, B.J.
  4. Journal of Chromatography A v.913 no.1-2 Improved Methods for the Extraction and Analysis of Isoflavones from Sot-containing Foods and Nutritional Supplements by Reversed-phase High-performance Liquid Chromatography and Liquid Chromatography-mass Spectrometry Griffith, A.P.;Collison, M.W. https://doi.org/10.1016/S0021-9673(00)01077-3
  5. Biochemistry v.37 Effects of Processing on the Content and Composition of Isoflavones During Manufacturing of Soy Beverage and Tofu Jackson, J.C.;Dini, J.P.;Lavandier, C.;Rupasinghe, H.P.V.;Faulkner, H.;Poysa, D.;Buzzell, S.;De-Grandis.
  6. J. Nutr. v.21 Estimated Dietary Isoflavone Intake of Korean Population Based on National Nutrition Survey Kim, J.S.;Kwon, C.S.
  7. The Journal of Nutritional Biochemistry v.13 no.3 Soy Isoflavones Osteoprotective Role in Postmenopausal Women: Mechanism of Action Bahram, H.;Arjmandi, B.;Smith. J. https://doi.org/10.1016/S0955-2863(02)00172-9
  8. Fine Chemistry v.67 Adsorptive separation of useful components in soybean Row, K.H.;Lee, K.J.
  9. Extraction method of isoflavones from meju Row, K.H.;Lee, K.J.;Choi, D.Y.;Do, W.N.
  10. Principles and Applications of Liquid Chromatography Row, K.H.
  11. Journal of Liquid Chromatography & Related Technologies v.23 no.11 Preparative Separation of Isoflavones from Soybean by Reversed-Phase High Performace Liquid Chromatography Choi, Y.S.;Row, K.H. https://doi.org/10.1081/JLC-100100443
  12. Journal of Chromatography A v.986 no.2 Determination of Daid-Zein and Genistein in Soybean Foods by Automated on-line in-tube Solid-Phase Microextraction Coupled to High-Performance Liquid Chromatography Mitani, K.;Narimatsu, S.;Kataoka, H. https://doi.org/10.1016/S0021-9673(02)02014-9
  13. HPLC Chromatogram of Isoflavones, Analysis Result Report, No. S00804-001 Korea Food Research Institute.
  14. J. Food Sci. Technol. v.34 no.1 Determination of Isoflavone, Total Saponin, Dietary Fiber, Soy Oligosaccharides and Lecithins from Commercial Soy Products Based on the one Serving Size Some Bioactive Compounds from Commercialized Soy Products Kim, C.H.;Park, J.S.;Sohn, H.S.;Chung, C.W.