Simultaneous identification of soyasaponins and isoflavones and quantification of soyasaponin Bb in soy products, using liquid chromatography/electrospray ionization-mass spectrometry

Joseph J. Dalluge, Erik Eliason, Scott Frazer

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

A method has been developed for simultaneous identification of soyasaponins and soy isoflavones in soy products, based on liquid chromatography/electrospray ionization-mass spectrometry (LC/ESI-MS). Soy-based nutraceutical products were analyzed by LC/ESI-MS with detection of protonated and sodiated molecular ions, as well as characteristic fragment ions for these compounds. Soy isoflavones were characterized by a strong protonated molecular ion in addition to corresponding [aglycone + H]+ ions. Monitoring the soyasaponin-specific protonated aglycone and dehydrated aglycone ions throughout the chromatogram provided a unique fingerprint for soyasaponin content in the samples. This mass spectrometric fingerprint also allowed immediate classification of the soyasaponin analytes as group A or B soyasaponins, based on the unique masses of aglycone ions observed for each class. Quantification of soyasaponin Bb in soy-derived materials, based on the use of a purified soyasaponin Bb standard and a glycyrrhizin internal standard, has been accomplished.

Original languageEnglish (US)
Pages (from-to)3520-3524
Number of pages5
JournalJournal of agricultural and food chemistry
Volume51
Issue number12
DOIs
StatePublished - Jun 4 2003

Keywords

  • Bioactive
  • Diet
  • Glycine max
  • Isoflavones
  • Natural product
  • Nutrition
  • Saponins

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