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International Journal of Food Properties Volume 20, 2017 - Issue 12
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Original Articles

Identification and determination of isoflavones in germinated black soybean sprouts by UHPLC−Q-TOF-MS mass spectrometry and HPLC-DAD

Qiang RenDepartment of Pharmacy, Jining Medical University, Rizhao, ChinaCorrespondence[email protected] [email protected] [email protected]
,
Jian-an WangDepartment of Pharmacy, Jining Medical University, Rizhao, China
,
Shu-ling LiuDepartment of Pharmacy, Jining Medical University, Rizhao, China
,
Fang WangDepartment of Pharmacy, Jining Medical University, Rizhao, China
&
Hui-yun WangDepartment of Pharmacy, Jining Medical University, Rizhao, China
Pages 2877-2887 | Received 09 Aug 2016, Accepted 31 Oct 2016, Published online: 16 Mar 2017

Figures & data

Figure 1. The germinated black soybean sprouts.

Figure 1. The germinated black soybean sprouts.

Table 1. Identification of the chemical constituents from black soybean sprouts by UHPLC−Q-TOF-MS.

Figure 2. The representative total ion chromatogram and extract ion chromatograms for 23 components.

Figure 2. The representative total ion chromatogram and extract ion chromatograms for 23 components.

Figure 2. (Continued).

Figure 2. (Continued).

Table 2. Calibration curves, LOD, and LOQ data of six investigated compounds.

Table 3. Intra-, inter-day precision, stability, repeatability, and recovery of investigated compounds.

Figure 3. Content of six compounds in black soybean sprouts (μg/g).

Figure 3. Content of six compounds in black soybean sprouts (μg/g).
Supplemental material

LJFP_A_1256303_Supplementary_material.zip

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