Bustamante-Rangel Myriam, Pérez-Martín Lara, Delgado-Zamarreño M Milagros
Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Salamanca, 37008, Salamanca, Spain.
Phytochem Anal. 2014 Mar-Apr;25(2):170-7. doi: 10.1002/pca.2487. Epub 2013 Dec 2.
Isoflavones 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.
To 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.
Five 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).
The 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.
Determination 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.
异黄酮是一种备受关注的植物化学物质，因为它们与对人体健康的多种积极影响相关联。饮食中异黄酮的主要来源是豆科植物，尤其是大豆，不过据报道，在地中海饮食中更广泛食用的许多其他豆类也含有这些化合物。在之前的工作中，我们使用改良的QuEChERS（快速、简便、廉价、有效、耐用、安全）方法从样品中提取异黄酮。
使用改良的QuEChERS方法，比较使样品与溶剂接触的不同方法，以优化从豆类（鹰嘴豆、小扁豆和白豆）中提取异黄酮的效果。
测试了五种不同的样品搅拌方法：涡旋搅拌、恒温磁力搅拌和恒温托盘振荡，以及恒温超声浴和超声探头。为评估不同方法，采用改良的QuEChERS方法作为提取方法。使用液相色谱 - 三重四极杆/质谱联用仪（LC-MS/MS）进行异黄酮的分离和定量。
发现使用恒温振荡托盘提取鹰嘴豆和白豆，以及使用超声探头提取小扁豆样品是最佳方法。这些方法是根据获得的分析物量最高以及回收率最佳而选择的。
食品中异黄酮的测定可能会受到提取步骤中使样品与溶剂接触的不同方法的影响。所提出的提取方法的主要优点是简单、快速、可靠且成本低。
