Abstract
There were investigated different varieties of soybean, with or without genetic modifications. The samples have been processed using different extraction and hydrolysis procedures, and then the most efficient method was selected. For the HPLC analysis we optimized firstly the separation using two standards, daidzein and genistein (tR=24.5 min and tR=30.2 min, respectively). By comparison with literature data and the standard mixture values, we were able to identify three isoflavone as aglycones in the samples, these molecules being daidzein, glycitein and genistein. It was possible by this method to realize a fingerprint of Romanian soybeans through isoflavone pattern, as a helpful methodology to make a qualitative and quantitative determination of isoflavones in aglycone as well in glycosilated forms
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