| Issue |
HWAHAK KONGHAK,
Vol.41, No.5, 612-616, 2003
Vol.41, No.5, 612-616, 2003
토종콩 및 된장 부산물에 함유된 이소플라본의 추출 및 정제
Extraction and Purification of Isoflavones from Korean Soybean and Soybean Paste
본 연구에서는 토종콩 추출물과 된장 부산물에서 isoflavones을 얻기 위하여 분석용과 분취용 HPLC를 사용하였다. 전처리한 추출액에 포함된 isoflavones을 분석하고 분취하기 위하여 최적의 조업조건을 실험적으로 구하였다. 60% ethanol 수용액에서 추출효율이 가장 우수하였고 15 μm입자가 충진된 분취용 칼럼과 선형적인 구배용매 조성법을 이용하여 토종콩을 추출하였다. 이 조건에서 고형 추출물의 수율은 5%이며, genistin, daidzein, genistein의 함량은 0.2 wt%이었다. 또한 발효된 된장 부산물에서는 토종콩 추출물에서보다 비배당체 isoflavones의 함량이 매우 높았다.
In this work, analytical and preparative HPLC systems were utilized to obtain isoflavones from Korean soybean and byproduct of soybean paste. The optimum operating conditions were experimentally determined to analyze and collect the isoflavones in the pretreated extract. The extraction efficiency was the most favorable at aqueous solution of 60% ethanol. Korean soybean was extracted by preparative column with 15 mm packings and linear gradient elution mode. Under these experimental conditions, the yield of solid extract was 5%, while the weight percentage of genistin, daidzein, and genistein was 0.2 wt.%. The content of non-glucosides isoflavones in the fermented byproduct of soybean paste was remarkably higher than that in the Korean soybean extract.
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[Cited By]
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