Extraction And Determination Of Soybean Isoflavone And The Fingerprint Qualitative-Quantitative Study Of NMR Spectras

It is one of secondary metabolites formed in the growth of soybean. The principal chemical forms of isoflavones in soybean are conjugates. Owing to isoflavane possess varied biological activities, it use extensively in health foods and drug in especial anticancer and blood disease. Soy isoflavone exist major in bean. The bean is used to press oil except for foods. Soy isoflavones are washed away because of bean cake oil is used as fertilizer or feed. No doubt, both are washed extremely precious soybean isoflavone whose distributed range is very infinit.In order to realize the optimal utility of universal resources which become increasingly in poverishment, and to confer benefits on the mankind and to meet the socielty's needs of soybean isoflavone of the conspicuous effect. It is necessary to study and develop extracting of soybean isoflavone from soybean promptly.The article is according to the necessity justly. In this paper, the isoflavones in bean cake are extracted by alcohol solution and water solution and is concentrated by solvent extraction and hydrolyzed by hydrochloric acid. The fingerprint and quantitative analysis of soybean isoflavone aglycons mixture utilizing 1H-NMR method has been sdudied also. The obtained results are shown as follows:1.An optimized extract and hydrolysis procedure of bean cake's isoflavones was achieved. The conditions were as follows: alcohol concentration 70%, auxiliary rate 1:16, distilling time 6 h, hydrolysis and extraction by HC1/N-503 temperature 30 ℃ and time 2 h. The method is easy . Extraction yields is high to 39.13%.2.NMR's one and two dimention 1H-NMR, 13C-NMR, 1H-1H COSY, HMQC, HMBC and multi-pulse DEPT spectras are applied to the fingerprint analysis of bean cake's isoflavones. The fingerprint technique...