DETECTION OF SOY IN MEAT-PRODUCTS BY USIN G CAPILLARY ZONE ELECTROPHORESIS AND PHOTODIODE-ARRAY DETECTION

The amount of four selected isoflavonoids present were examined in soy and meat products with the addition of soy using capillary zone elect rophoresis and photodiode array detection. The method permits a sensit ive and quick qualitative detection of soy in meat products. It is bas ed not on immunological protein differentiation as conventional method s are, but rather on the identification of the naturally occuring cont ents in the soy derived from the secondary metabolism of the plants. D ifferent soy products were examined for their isoflavonoid pattern. Th e isoflavonoids Genistein and Daidzein and their glycosides were used as indicating substances, These could clearly be detected in industria lly manufactured sausages with soy contents varying a from 1% to 6%. E ven below amounts of 2% an assured qualitative detection of soy additi ves, especially that of the frequently used soyisolates, was possible. The experiment included samples of different fat contents and differe nt heating processes. High manufacturing temperatures didn't interfere with the measurement. Until now only qualitative and semiquantitative results could be obtained with assurance.