Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 1
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- Pages.25-30
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- 2000
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- 0367-6293(pISSN)
High Performance Liquid Chromatographic Analysis of Isoflavones in Soybean Foods
콩 종류와 대두 가공식품에 함유된 isoflavones의 정량
- Kim, Chung-Sook (Department of Herbal Medicine, Korea Institute of Oriental Medicine) ;
- Lee, Young-Sun (Department of Herbal Medicine, Korea Institute of Oriental Medicine) ;
- Kim, Jin-Sook (Department of Herbal Medicine, Korea Institute of Oriental Medicine) ;
- Han, Young-Hee (Department of Chemistry, Sangmyung University)
- Published : 2000.02.28
Abstract
Phytoestrogen has been used as a suppliment of estrogen in order to treat osteoporosis. The representative phytoestrogens, isoflavones, are daidzein, genistein and formononetin which were present highly in our traditional soybean foods. The quantitative analysis of the isoflavone was done with a high performance liquid chromatography(HPLC) using a UV/VIS detector for the contents of the isoflavones in Astragali Radix, soybean sprouts, bean-curd(Tofu), soybean, soybean oil, pea, kidney pea, black bean(Yak-kong), soybean sauce(Ganjang). soybean paste(Doenjang), and fermented soybean(Maejoo). The content of free daidzein in soybean sprouts was
콩에 함유되어 있는 이소플라본은 골다공증 예방 및 치료제로써의 활발한 연구가 진행중이다. 콩은 우리의 식생활과 깊은 관련성이 있으므로 이소플라본의 함량을 HPLC로 정량분석 하였다. 한국산 황기와 콩제품인 콩나물, 두부, 콩기름, 메주, 된장, 간장, 대두, 약콩, 완두콩 및 강남콩 등에서 함유된 isoflavone을 5mM