Abstract
Processing methods chosen for preparation of fractions of oligosaccharides, and isoflavones soy molasses: liquid-liquid extraction using an organic phase of ethyl acetate or n-butanol, followed by ion exchange on a cation exchanger C-150 MBN. The resulting isoflavone fraction comprises from 20 to 60% of the main substance, a fraction of the oligosaccharide contains up to 70% of sugars. Both fractions can be used in various industries.
Highlights
Comparison of extraction solvents and techiques used for the assay of isoflavones from soybean // Food Chemistry. 2007
Processing methods chosen for preparation of fractions of oligosaccharides, and isoflavones soy molasses: liquid-liquid extraction using an organic phase of ethyl acetate or n-butanol, followed by ion exchange on a cation exchanger C-150 MBN
The resulting isoflavone fraction comprises from 20 to 60% of the main substance, a fraction of the oligosaccharide contains up to 70% of sugars
Summary
Comparison of extraction solvents and techiques used for the assay of isoflavones from soybean // Food Chemistry. A simplified HPLC method for total isoflavones in soy products // Food Chemistry. 8. Pat. 6261565 (US) Method of preparing and using isoflavones / E. 9. Cho S.Y., Lee Y.N., Park H.J. Optimization of ethanol extraction and further purification of isoflavones from soybean sprout cotyledon // Food Chemistry.
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