In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra‐high‐pressure liquid chromatography, are also discussed.

中文翻译：

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食品中异黄酮的分析

近年来，正在对食品的营养和生物活性进行深入研究，以期控制除食品质量外，它们对人体健康的可能影响。因此，对分析，定量的快速，选择性，灵敏和经过验证的方法的需求不断增长。具有生物活性的植物化合物包括雌激素活性较弱的化合物（植物雌激素），其中包括异黄酮。归因于异黄酮的一些有益活性是抗癌活性，预防心血管疾病，改善骨骼健康和抗氧化活性。这项工作的目的是对食品样品中异黄酮的样品制备和后续分析中使用的方法进行更新回顾，包括大豆和大豆产品，以及其他异黄酮含量低的食品。这篇综述着重于过去十年中最常用的样品制备技术，包括常规溶剂萃取和其他较新的萃取技术。还讨论了分离和检测方法，包括液相色谱分析的当前趋势，例如使用整体式色谱柱或超高压液相色谱。