MICROWAVE-MEDIATED SYNTHESIS OF ANTICARCINOGENIC ISOFLAVONES FROM SOYBEANS

被引：108

作者：

CHANG, YC

NAIR, MG

SANTELL, RC

HELFERICH, WG

机构：

[1] Bioactive Natural Product Laboratory, Department of Horticulture, Food Science and Human Nutrition, Michigan State University, East Lansing

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 09期

关键词：

MICROWAVE SYNTHESIS; ISOFLAVONES; DAIDZEIN; GENISTEIN; FORMONONETIN; BIOCHANIN A;

D O I：

10.1021/jf00045a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Soybean isoflavonoids, 7,4'-dihydroxyisoflavone (daidzein), 7-hydroxy-4'-methoxyisoflavone (formononetin), 5,7,4'-trihydroxyisoflavone (genistein), and 5,7-dihydroxy-4'-methoxyisoflavone (biochanin A), were synthesized in high yields by cyclization of their corresponding ketones in a conventional microwave oven.

引用

页码：1869 / 1871

页数：3

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