Bustamante-Rangel Myriam, Delgado-Zamarreño María Milagros, Pérez-Martín Lara, Rodríguez-Gonzalo Encarnación, Domínguez-Álvarez Javier
Dept. of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemical Sciences, Univ. of Salamanca, Plaza de los Caídos s/n, 37008, Salamanca, Spain.
Compr Rev Food Sci Food Saf. 2018 Mar;17(2):391-411. doi: 10.1111/1541-4337.12325. Epub 2018 Jan 5.
In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra-high-pressure liquid chromatography, are also discussed.
近年来，人们对食品的营养和生物活性特性进行了深入研究，以期除控制食品质量外，还能控制其对人体健康的潜在影响。因此，对快速、选择性、灵敏且经过验证的分析和定量方法的需求日益增长。生物活性植物化合物包括具有弱雌激素活性的那些（植物雌激素），异黄酮就是其中之一。一些归因于异黄酮的有益活性包括抗癌活性、预防心血管疾病、改善骨骼健康以及抗氧化活性。这项工作的目的是对用于食品样品（包括大豆和豆制品以及异黄酮含量低的其他食品）中异黄酮测定的样品制备及后续分析方法进行最新综述。该综述重点关注过去10年中使用的最常见样品制备技术，包括传统溶剂萃取和其他更新的萃取技术。还讨论了分离和检测方法，包括液相色谱分析的当前趋势，例如整体柱的使用或超高压液相色谱。
