Determination and Isolation of leaf Isoflavone in Hyacinth Bean

제비콩 잎의 isoflavone 함량 및 성분 분석

Legume seed isoflavones may have a variety of desirable physiological effect on the human health including both the circulatory and skeletal systems. The present study was performed to determine the isoflavone content of leaf and seed as well as to purify and identify the types of isoflavone from leaf extract of hyacinth bean (Lablab purpureus (L.) Sweet). Reverse phase HPLC revealed six different types of isoflavone such as daidzin, genistin, daidzein, genistein, 6"-o-acetyl genistin and 6"-o-acetyl daidzin in aqueous methanol extract from seeds and leaves of the hyacinth bean. Relatively, leaf isoflavone content of hyacinth bean was greater than seed isoflavone content. Using DiAion HP-20 silica gel and sephadex LH-20 chromatography, pure daidzein was identified in the ether layer, whereas genistin was in the EtOAC fraction.