期刊
PHYTOCHEMICAL ANALYSIS
卷 25, 期 2, 页码 170-177出版社
WILEY-BLACKWELL
DOI: 10.1002/pca.2487
关键词
Agitation system; liquid chromatography-mass spectrometry; QuEChERS; isoflavone; legume
资金
- Ministerio de Ciencia e Innovacion, Spain [CTQ 2011-24075]
- Regional Government of Castilla y Leon
- European Social Fund
IntroductionIsoflavones are phytochemicals of great interest because of their association with a large variety of positive effects on human health. The major sources of isoflavones in the diet are plants of the Leguminosae family, especially soybeans, although many other legumes more widely consumed in the Mediterranean diet have also been reported to contain these compounds. In previous work we extracted isoflavones from samples using a modified QuEChERS (Quick Easy Cheap Effective Rugged Safe) methodology. ObjectiveTo compare different methods for placing the sample and the solvent in contact to optimise the extraction of isoflavones from legumes (chickpeas, lentils and white beans) using a modified QuEChERS methodology. MethodFive different approaches to sample agitation were tested: vortex agitation, thermostatted stirring agitation and thermostatted tray shaking, and a thermostatted ultrasound bath and an ultrasound probe. To evaluate the different methodologies a modified QuEChERS approach was used as the extraction method. The separation and quantification of isoflavones was carried out using liquid chromatography-triple quadrupole/mass spectrometry (LC-MS/MS). ResultsThe best methods were found upon using a thermostatted shaking tray for the extraction of chickpeas and white beans and the ultrasound probe for lentil samples. These methods were chosen based on the highest amount of analytes obtained as well as the best recovery values. ConclusionDetermination of isoflavones in foods may be affected by the different methods used to place the sample and the solvent in contact in the extraction step. The main advantages of the proposed extraction procedures are their simplicity, speed, reliability and low cost. Copyright (c) 2013 John Wiley & Sons, Ltd.
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