Quantification of Soy Isoflavones in Meat Products by Hplc
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چکیده
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 determination of soy proteins is possible in the range of 0.1–10 %.
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