葛澱粉および葛葉におけるイソフラボン含有量調査

概要

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A simple and efficient methd for the determining of 15 kinds of isoflavones in kuzu starch and kuzu leaf has been developed by means of high performance liquid chromatography. Isoflavones were extracted with 70% ethanol in ultrasonic bath for 30min. Isoflavones were separated on a Inertsil ODS-3V column (5μm, 4.6mm i.d.×150mm) using 0.1% formic acid solution in water and acetonitorile as a mobile phase. The injection volume, flow rate and column temperature were 10μL, 0.8mL/min and 40℃, respectively. A UV absorbance detector was set to 254nm. The determination limit of each isoflavone was 0.02μg/mL. Crude and commercially available kuzu starches contain a large percentage of daidzein. The range for contained daidzein in crude kuzu starches is from 42.1 to 455μg/g and in commercially available kuzu starches is from 34.4 to 75.7μg/g. Kuzu leaves contain a large percentage of glycitin, 6"-O-malonylglycitin and glycitein. Kuzu leaves also contain only a few puerarin, although kuzu roots contain a large amount of it.
2011-04-26