Data/hora: 02/06/2024 05:27:25

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	14/02/2003	
Data da última atualização: 	14/02/2003	
Autoria: 	CARRÃO-PANIZZI, M. C.; FAVONI, S. P. de G.; KIKUCHI, A.	
Título: 	Extraction time for soybean isoflavone determination.	
Ano de publicação: 	2002	
Fonte/Imprenta: 	Brazilian Archives of Biology and Technology, Curitiba, v.45, n. 4, p. 515-518, Dec. 2002.	
Idioma: 	Inglês	
Conteúdo: 	Studies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.	
Categoria do assunto: 	--	
URL: 	http://www.scielo.br/pdf/babt/v45n4/15251.pdf	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (19509-1) - UPC - AP - -- -  -  -  - DIS