Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles

The recent development of fused-core technology in HPLC columns is enabling faster and highly efficient separations. This technology was evaluated for the development of an fast analysis method for the most relevant soy isoflavones. A step-by-step strategy was used to optimize temperature (25–50 °C)...

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Bibliographic Details
Published in:Talanta (Oxford) 2010-10, Vol.82 (5), p.1986-1994
Main Authors: Manchón, N., D’Arrigo, M., García-Lafuente, A., Guillamón, E., Villares, A., Ramos, A., Martínez, J.A., Rostagno, M.A.
Format: Article
Language:English
Subjects:
Analytical chemistry
Chemical Sciences
Chemistry
Chromatographic methods and physical methods associated with chromatography
Chromatography, High Pressure Liquid - instrumentation
Chromatography, High Pressure Liquid - methods
Exact sciences and technology
Fast analysis
Fused-core
Glycine max - chemistry
High-performance liquid chromatography
Isoflavones
Isoflavones - analysis
Other chromatographic methods
Reproducibility of Results
Soybean Proteins - analysis
Soybeans
Temperature
Time Factors
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Summary:The recent development of fused-core technology in HPLC columns is enabling faster and highly efficient separations. This technology was evaluated for the development of an fast analysis method for the most relevant soy isoflavones. A step-by-step strategy was used to optimize temperature (25–50 °C), flow rate (1.2–2.7 mL/min), mobile phase composition and equilibration time (1–5 min). Optimized conditions provided a method for the separation of all isoflavones in less than 5.8 min and total analysis time (sample-to-sample) of 11.5 min. Evaluation of chromatographic performance revealed excellent reproducibility, resolution, selectivity, peak symmetry and low limits of detection and quantification levels. The use of a fused-core column allows highly efficient, sensitive, accurate and reproducible determination of isoflavones with an outstanding sample throughout and resolution. The developed method was validated with different soy samples with a total isoflavone concentration ranging from 1941.53 to 2460.84 μg g −1 with the predominant isoflavones being isoflavone glucosides and malonyl derivatives.
ISSN:0039-9140
1873-3573
DOI:10.1016/j.talanta.2010.08.050