Art

J-GLOBAL ID：201902240033285334   Reference number：19A2291478

A Solubility-based Separation of Group B Soyasaponins from the Whole Soybean Flour

全大豆粉からのグループBソヤサポニンの溶解度に基づく分離

Author (5)： KATANO Hajime (Department of Bioscience and Biotechnology, Fukui Prefectural University) ,  NOBA Shota (Department of Bioscience and Biotechnology, Fukui Prefectural University) ,  TAIRA Shu (Department of Bioscience and Biotechnology, Fukui Prefectural University) ,  KAMBE Taiho (Division of Integrated Life Science, Graduate School of Biostudies, Kyoto University) ,  TAKAHASHI Masakazu (Department of Bioscience and Biotechnology, Fukui Prefectural University)
Material： Analytical Sciences  (Anal Sci)
Volume： 35  Issue： 8  Page： 935-937(J-STAGE)  Publication year： 2019 
JST Material Number： G0673B  ISSN： 0910-6340  CODEN： ANSCEN  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soy flour ,  *solubility (ratio) ,  *separation ,  borax ,  hydrophobic ,  diol ,  *saponin ,  *precipitation (sedimentation) ,  reversed-phase HPLC ,  *pretreatment ,  purification ,  solubility (property) ,  reprecipitation ,  aliphatic alcohol ,  saccharic acid ,  olefin compound ,  galactoside ,  deoxysugar ,  pyranoside ,  mannoside ,  trisaccharide ,  alicyclic alcohol ,  pentacyclic triterpene ,  glucoside

Author keywords (6)： Separation ,  soyasaponin Bb ,  soyasaponin Bc ,  soyasaponin βa ,  soyasaponin βg ,  whole soybean flour

JST classification (3)： Physical methods of separation methods  (CC01030W) ,  Glycosides  (CF10057O) ,  Chromatography and electrophoretic analysis of organic compounds  (CC04034H)

Substance index (6)： 1-Octanol ,  Soyasaponin I ,  Soyasaponin βa ,  Soyasaponin βg ,  Methanol ,  Soyasaponin II

Reference (10)：

• 1. L. Gu, G. Tao, W. Gu, and R. L. Prior, J. Agric. Food Chem., 2002, 50, 6951.
• 2. W. Zhang and D. G. Popovich, J. Agric. Food Chem., 2010, 58, 5315.
• 3. A. Hashimoto, K. Ohkura, M. Takahashi, K. Kizu, H. Narita, S. Enomoto, Y. Miyamae, S. Masuda, M. Nagao, K. Irie, H. Ohigashi, G. K. Andrews, and T. Kambe, Biochem. J., 2015, 472, 183.
• 4. L. Zhu, R. Fu, X. Liu, B. Wang, and T. Ma, Pharmacogn. Mag., 2016, 12, 302.
• 5. S. Kamo, S. Suzuki, and T. Sato, Nutrition, 2014, 30, 596.

Terms in the title (3)： 大豆粉 ,  グループ ,  溶解度