Daidzin extraction

Klejdus et al. [62] modified and optimized an accelerated solvent extraction (ASE) method for the determination of isoflavones in various soy products. The modified method enabled more accurate and precise results. The concentrations of daidzin and genistin in dry soybean foods ranged between 30 and 60 pg/g, and 60 and 130 pg/g, respectively. 

Klejdus, R. Mikelova, V. Adam, J. Zehnalek, J. Vacek, R. Kizek, V. Kuban, LC-MS determination of genistin and daidzin in soybean food samples after ASE with modified content of extraction cell. Anal. Chim. Acta., 517 (2004) 1. 

Murphy (1981) reported the analysis of genistin, daidzin and their aglycones and coumestrol in toasted, defatted soy flakes by HPLC without the use of external standards. Twelve extraction combinations with methanol, chloroform-methanol, acetonitrile and acetone, with or without water, and HC1 were compared. The addition of water or HC1 to the extraction solvents improved recoveries. Acetonitrile-HCl-water was found to co-extract less impurity. Based on the studies, three best... 

Eldridge (1982a,b) reported analysis of soybean and soy products using HPLC with an external standard method. They found 80% ethanol extraction for 4 hr was suitable for extraction of isoflavones from soybean, soy protein concentrate and protein isolate. They also found that daidzin and genistin accounted for 50-75% of the total isoflavones. Eldridge and Kwolek (1983) reported analysis using selected external standards and n-butyrophenone as an internal standard. 

In a number of recent studies, both daidzin and daidzein, as well as kudzu extracts, were found to suppress the free choice of ethanol in experimental animals (rats, mice) and in humans. Kudzu extract and/or its active isofla-vones may offer therapeutic choices as anti-dipsotropic agents in the treatment of alcohol abuse. These studies provide a scientific basis for traditional Chinese use of the root (as well as the flowers) for treatment of patients under influence of alcohol. ... 

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