國產大豆不同品種之異黃酮含量及組成分析
Other Title
Quantitative and Compositional Analysis of Isoflavones in Taiwanese Soybean Cultivars
Journal
台灣農學會報
Journal Volume
25
Start Page
58
End Page
67
ISSN
2960-0790
Date Issued
2025
Author(s)
陳亭宇(Ting-Yu Chen)
許宸(Chen Hsu)
蔡欣亞(Hsin-Ya Tsai)
謝長奇(Chang-Chi Hsieh)
Abstract
大豆［Glycine max （L.） Merr.］是重要糧食與經濟作物，富含蛋白質、油脂及多種具生理活性的成分，其中異黃酮（isoflavone）因具抗氧化、抗發炎及預防心血管疾病等健康效益，近年備受關注。由於異黃酮含量與組成受品種（系）、環境及栽培條件影響，建立一套準確且具成本效益的分析方法，對產品品質控管及功能性大豆開發至關重要。本研究建立以內標法（internal standard method）為基礎的高效液相層析搭配紫外／可見光偵測器（high-performance liquid chromatography with ultraviolet/visible detector, HPLC-UV/Vis）分析流程，並建立異黃酮相對於內標準品苯甲酸之相對感應因子（RRF）。方法確效（validation）結果顯示，異黃酮成分在檢量範圍內具良好線性（R^2 > 0.99）、回收率91.9% ～ 101.0%，同日內及異日間相對標準偏差（RSD）分別低於10%及15%，顯示本方法具高準確度及高精密度。本研究進一步利用建立之分析方法，系統性分析11種不同品種（系）與期作（春作與秋作）之國產大豆樣品。大豆樣品經65%甲醇萃取後，以HPLC-UV/Vis搭配內標法進行異黃酮定量分析。結果顯示，總異黃酮含量最高者為金珠大豆－春作（6,145.0±213.1 mg/kg），最低者為花蓮1號－春作（373.4±4.6 mg/kg），同一品種 （系）於不同期作間的含量差異可達一至三倍。異黃酮主要以malonylglucosides形式存在，約占總量80%；glucosides約占20%，aglycones則極少。本研究不僅成功建立一套具成本效益的異黃酮分析方法，也揭示國產大豆不同品種（系）在異黃酮含量上的差異，對於國產功能性大豆品種之篩選與異黃酮產品品質管理具有重要應用價值。
Soybean (Glycine max (L.) Merr.) is a globally important crop, rich in protein, oil, and bioactive compounds. Among these, isoflavones have attracted significant attention due to their antioxidant, anti-inflammatory, and cardioprotective effects. Given that isoflavone content varies with cultivar, environment, and cultivation season, a precise and cost-effective analytical method is essential for product development and quality control. In this study, we developed a high-performance liquid chromatography with ultraviolet/visible detector (HPLC-UV/Vis) method using an internal standard for quantification, with established relative response factors (RRF) for major isoflavone species. The method demonstrated strong linearity (R^2 > 0.99), recoveries of 91.9-101.0%, intraday and interday RSD below 10% and 15%. We applied this method to quantify isoflavones in 11 Taiwanese soybean cultivars grown in spring and fall. Results showed the highest total isoflavone content in 'Jin-Zhu' (spring crop, 6,145.0 ± 213.1 mg/kg) and the lowest in 'Hualien No.1' (spring crop, 373.4 ± 4.6 mg/kg), with seasonal differences up to three-fold. Malonylglucosides were the dominant form (about 80%), followed by glucosides (about 20%) and trace aglycones. This study provides a reliable method for isoflavone analysis and reveals significant compositional differences among local cultivars, supporting functional soybean breeding and product development.
Subjects
異黃酮
國產大豆
高效液相層析
內標法
isoflavones
local soybean cultivars
HPLC
internal standard method
Type
journal article