• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1062-1067
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• 2014

In the present study, a new analytical method was devised for the simultaneous determination of soluble carbohydrates in soybean seeds using high performance liquid chromatography/evaporative light scattering detection (HPLC/ELSD). The limit of quantification (LOQ) for soybean soluble carbohydrates ranged from 5.6~7.6 mg/kg using the HPLC/ELSD method and from 16.2~33.9 mg/kg using the high performance liquid chromatography/refractive index detection (HPLC/RID) method. Therefore, the HPLC/ELSD method was more sensitive than HPLC/RID. The precision values for retention time and peak area of the HPLC/ELSD method were evaluated by inter-day (n=5) and intra-day (n=10) assays using a standard solution. All precision values (CV<2.5%) for soybean soluble carbohydrates were acceptable and fulfilled international acceptance criteria. All linear calibration curves were obtained with a correlation coefficient of $R^2$ >0.999. The contents of soluble carbohydrates for the "Shingikong" (yellow soybean) and "Cheongjakong 3" (black soybean) samples were analyzed using the HPLC/RID and HPLC/ELSD methods. The difference in carbohydrate contents between the two detection methods was significant. Carbohydrate contents in the HPLC/ELSD method were higher than those in the HPLC/RID method. Overall, the HPLC/ELSD method showed satisfactory resolution with a favorable LOQ and reproducibility. Therefore, these results indicate that the HPLC/ELSD method may be applied to determine the contents of soluble carbohydrates in soybean seeds and related food stuffs.

• Natural Product Sciences
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• v.14 no.4
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• pp.274-280
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• 2008

Platycosides are the saponins in Platycodi Radix and they have several beneficial effects such as antiinflammatory and anti-obesity activities. This study was designed to determine the changes in the saponin composition in Platycodi Radix (platycosides) after being processed under steam and pressure and to investigate the anti-inflammatory effects of their extracts. The change of the platycoside compositions was investigated after 1, 2, 3, 6 and 9h heat processing of Platycodi Radices by using HPLC coupled with an evaporative light scattering detection (ELSD) system. After heat treatment ($125^{\circ}C$, 1, 2, 3, 6 and 9 h), the contents of several platycosides such as platycoside E, platycodin $D_3$, platycodin D, polygalacin D, and platycodin A decreased as the processing time was longer. While the total contents of the saponins decreased, the contents of deapi-forms of deapiplatycoside E, deapi-platycodin $D_3$, and deapi-platycodin D increased relatively. These results indicate that the linkage between apiose and xylose located at C-28 is labile to heat and pressure. The LPS-induced iNOS inhibitory activities of the samples treated for 1 and 2 hours were enhanced and after then, the activities were reduced. These results suggested that heat treatment of the samples affect the content of the total saponins and the saponin content may be the important criteria representing the anti-inflammatory activity.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.231-237
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• 2009

Trans free margarine stock (TFMS) was produced by lipase-catalyzed synthesis of fully hydrogenated soybean oil (FHSBO), avocado oil (AO) and palm oil (PO). A blend of FHSBO, AO, and PO with a 1:5:4 (30:150:120 g, respectively) ratio was interesterified with lipozyme RM IM(from Rhizomucor miehei) in a 1 L-batch type reactor at 65 for 12 hr, and the physicochemical and melting properties of TFMS were compared with commercial margarine. The solid fat content (%) of the TFMS was analyzed at 25, 30, and $35^{\circ}C$, respectively, while its melting point was $37.8^{\circ}C$. The trans fatty acid content of the TFMS was below 0.1%. It also had acid, saponification, and iodine values of 0.4, 173.9, and 58.6, respectively. In HPLC chromatograms of the TFMS, newly synthesized peaks of triacylglycerol molecules were observed by using reverse-phase HPLC with evaporative light-scattering detection. Normal-phase HPLC with UV detection was used to quantify tocopherols in the TFMS, indicating that its ${\alpha}-$, ${\gamma}-$ and ${\delta}$-tocopherol contents were 5.7, 2.1, and 1.7 mg/100 g, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.165-176
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• 2010

Soybean seeds contain many biologically active secondary metabolites, such as proteins, saponins, isoflavones, phytic acids, trypsin inhibitors and phytosterols. Among them, saponins in soybeans have attracted considerable interest because of their health benefits. Soyasaponin A and B are the most abundant types of saponins found in soybeans along with soyasapogenol (aglycone), which is a precursor of soyasaponin. The main purpose of this experiment was to determine the concentration of soyasapogenol in soybean seeds and sprouts as a function of seed size, usage, seed coat color and seed cotyledon color. The 79 Korean soybean varieties were cultivated at Yesan of Chungnam in 2006 for the analysis of soyasapogenol using HPLC with Evaporative Light Scattering Detection (ELSD). The total average concentration of soyasapogenol was $1313.52{\mu}g\;g^{-1}$ in soybean seeds and $1377.22{\mu}g\;g^{-1}$ in soybean sprouts. Soybean sprouts were about 5% higher than soybean seeds in average total soyasapogenol concentration. In the process of sprouting, the average soyasapogenol A content decreased by approximately 1.6%, but soyasapogenol B and total soyasapogenol increased by 8.31% and 4.88%, based on the content of soybean seeds. When classified according to the size of seeds, the total soyasapogenol concentration of soybean seeds were not significantly different (p<0.05) On average, small soybean seeds were increased by as much as $103.14{\mu}g\;g^{-1}$ in sprouting process. As a function of the use of the seeds, The total soyasapogenol in soybean seeds were significantly different (p<0.05). While, the soybean sprouts were not significant different (p<0.05). Altogether, sprout soybean seeds show the greatest change in content during the germination process. When seeds with different coat colors were compared, the total soyasapogenol concentration of soybean with yellow seed coats ($1357.30\mu g\;g^{1}$) was slightly higher than that of soybean with black ($1260.30{\mu}g\;g^{-1}$) or brown ($1263.62{\mu}g\;g^{-1}$) seed coats. For the color of the cotyledon, the total soyasapogenol concentration was significantly increased in green cotyledon during the germination and seedling process. The results of this study suggest the functional characteristics of soybeans through quantitative analysis of soyasapogenol. In addition, the concentration of soyasapogenol exhibited a change during the germination process, which was evaluated by the nutritional value of the soybean sprouts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1200-1205
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• 2015

Medical foods are enteral nutrition for patients, but they cause maladaptation symptoms like diarrhea. Although the cause of diarrhea remains unknown, some studies have indicated that the cause of diarrhea is fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP). This is a consideration for medical foods since they are easily fermented by intestinal bacterial. In this study, we estimated the FODMAP contents of commercial medical foods and carbohydrate ingredients. We measured the concentrations of FODMAP in 13 types of different medical foods and five types of carbohydrate ingredients by using high performance liquid chromatography with an evaporative light scattering detector (HPLC-ELSD). The limits of detection of FODMAP were fructose, 0.002; lactose, 0.010; raffinose, 0.003; stachyose, 0.032; 1-kestose, 0.005; nystose, 0.012; and 1-fructofuranosylnystose, 0.003 mg/kg. Limits of quantitation of FODMAP were fructose, 0.008; lactose, 0.033; raffinose, 0.009; stachyose, 0.107; 1-kestose, 0.015; nystose, 0.042; and 1-fructofuranosylnystose, 0.011 mg/kg, respectively. Concentration of FODMAP ranged from 0.428~2.968 g/200 mL. Concentrations of carbohydrate ingredients in FODMAP were chicory fiber, 278.423; soy fiber, 27.467; indigestible maltodextrin, 52.384; maltodextrin (DE10~15), 32.973; and maltodextrin (DE15~20), 50.043 g/kg. Contents of carbohydrates were 19.0~41.0 g/200 mL in commercial medical foods. We expected a correlation between contents of carbohydrates and FODMAP, as carbohydrates included FODMAP. However, we detected a low correlation (r=0.55). Since most commercial medical foods have a similar carbohydrate ingredients and nutritional values, the difference between products was determined by FODMAP contents of carbohydrate ingredients. In this study, we analyzed FODMAP contents of commercial medical foods and carbohydrate ingredients. These results are expected to be utilized as basic data for product development and minimizing maladaptation of medical foods.