| Título: | Quantification of soy isoflavones in meat products by HPLC |
| Autores: | VRÁNOVÁ, D. |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 32474 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | A fast, specific, and sensitive method for determination of soy additives in processed meat products has been developed. The method is based on RP-HPLC analysis of the isoflavones daidzein and genistein using bisphenol A as an internal standard. This paper describes the development and optimisation of efficient extraction procedures (n-hexane/80% EtOH), concentration of isoflavones by solid-phase extraction (Spe-ed ABN cartridges), and conditions for gradient RP-HPLC analysis. The presence of soy additives in different types of sausages was determined by this method. As little as 0.1 % of soy additives in heated meat products could be detected and the quantitative dermination of soy proteins is possible in the range of 0.1–10 %. |
| Nota de contenido: | En: Scripta Medica (BRNO). – 78 (4) : 235–242 (2005) |
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