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Soybeans, isoflavones HPLC analysis

Table 9 Gradient HPLC Analysis of Isoflavones in Soybean Products HPLC condition... Table 9 Gradient HPLC Analysis of Isoflavones in Soybean Products HPLC condition...
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. [Pg.47]

Hubert, J., Berger, M., and Daydea, J. 2005. Use of a dimplified HPLC-UV analysis for soya saponin B determination Study of saponin and isoflavone variability in soybean cultivars and soy-based health food products. J. Agric. Food Chem. 53 3923-3930. [Pg.442]

See other pages where Soybeans, isoflavones HPLC analysis is mentioned: [Pg.1228]    [Pg.812]    [Pg.33]    [Pg.94]    [Pg.14]    [Pg.75]    [Pg.230]   
See also in sourсe #XX -- [ Pg.525 , Pg.526 , Pg.527 ]



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