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KMID : 1007520200290121605
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Food Science and Biotechnology
2020 Volume.29 No. 12 p.1605 ~ p.1617
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A brief history and spectroscopic analysis of soy isoflavones
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Jung Young-Sung
Rha Chan-Su
Baik Moo-Yeol
Baek Nam-In
Kim Dae-Ok
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Abstract
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The production of soybean continues to increase worldwide. People are showing more interest in the beneficial health effects of soybeans than before. However, the origin and history of soybeans are still being discussed among many researchers. Chromatographic methods enable the desirable separation of a variety of isoflavones from soybeans. The structures of isolated soy isoflavones have been successfully identified in tandem with spectroscopic analytical instruments and technologies such as liquid chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy. The theoretical background behind spectroscopy may help improve the understanding for the analysis of isoflavones in soybeans and soy-derived foods. This review covers the origin of the English name of soybean and its scientific name, Glycine max (L.) Merrill, based on the evidence reported to date. Moreover, the reports of soy isoflavones discovered over a period of about 100 years have been briefly reviewed.
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KEYWORD
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Glycine max (L.) Merrill, High-performance liquid chromatography, Mass spectrometry, Nuclear magnetic resonance, Ultraviolet spectrum
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