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A brief history and spectroscopic analysis of soy isoflavones

Food Science and Biotechnology 2020년 29권 12호 p.1605 ~ 1617
정영성, 라찬수, 백무열, 백남인, 김대옥,
소속 상세정보
정영성 ( Jung Young-Sung ) - Kyung Hee University Department of Food Science and Biotechnology
라찬수 ( Rha Chan-Su ) - Kyung Hee University Department of Food Science and Biotechnology
백무열 ( Baik Moo-Yeol ) - Kyung Hee University Department of Food Science and Biotechnology
백남인 ( Baek Nam-In ) - Kyung Hee University Department of Oriental Medicinal Biotechnology
김대옥 ( Kim Dae-Ok ) - Kyung Hee University Department of Food Science and Biotechnology

Abstract


The production of soybean continues to increase worldwide. People are showing more interest in the beneficial health effects of soybeans than before. However, the origin and history of soybeans are still being discussed among many researchers. Chromatographic methods enable the desirable separation of a variety of isoflavones from soybeans. The structures of isolated soy isoflavones have been successfully identified in tandem with spectroscopic analytical instruments and technologies such as liquid chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy. The theoretical background behind spectroscopy may help improve the understanding for the analysis of isoflavones in soybeans and soy-derived foods. This review covers the origin of the English name of soybean and its scientific name, Glycine max (L.) Merrill, based on the evidence reported to date. Moreover, the reports of soy isoflavones discovered over a period of about 100 years have been briefly reviewed.

키워드

Glycine max (L.) Merrill; High-performance liquid chromatography; Mass spectrometry; Nuclear magnetic resonance; Ultraviolet spectrum

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