Chromatographic fingerprints and quantitative analysis of isoflavones in Tofu-type soybeans

Diandian Shen, Qingli Wu, William J. Sciarappa, James E. Simon

Research output: Contribution to journalArticlepeer-review

37 Scopus citations


Tofu-type soybeans can differ from conventional soy varieties in seed size, seed composition, flavour and nutrition. Using HPLC coupled with ESI-MS and PDA detection, a total of 19 isoflavones were detected and identified from Tofu-type soybean seeds, more than previously reported forms from many other soybeans. An HPLC/UV fingerprint study was performed for qualitative evaluation, which enabled the isoflavone profile of Tofu-type soybeans to be characterised and differentiated from other vegetative soybeans by similarity comparison. To meet the frequent quantitative application for isoflavone contents, a simple, precise and reliable method using HCl hydrolysis during sample extraction and LC/UV for the detection was developed and validated to quantitate total isoflavones in soybeans, and then applied to determine the total isoflavone contents of different Tofu-type soy varieties grown in different field locations over two growing seasons. A range of total isoflavone contents for Tofu-type soybeans was established to confirm the use of this analytical approach for quality control applications.

Original languageEnglish (US)
Pages (from-to)1003-1009
Number of pages7
JournalFood Chemistry
Issue number4
StatePublished - Feb 15 2012

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science


  • Acid hydrolysis
  • Glycine max (L.)
  • HPLC fingerprint
  • Isoflavones
  • Soybeans


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