A
Isoflavone |
Control |
Event 1 |
Event 2 |
Event 3 |
Bonferoni corrected p-value |
Trait significance |
|
Average (HPLC area) |
St. Dev |
%RSD |
Average (HPLC area) |
St. Dev |
%RSD |
Average (HPLC area) |
St. Dev |
%RSD |
Average (HPLC area) |
St. Dev |
%RSD |
|
|
Glycetin (Rt 12.8 min; n=4) |
131.500 |
6.165 |
4.688 |
144.875 |
5.652 |
3.901 |
124.175 |
4.388 |
3.534 |
122.025 |
3.242 |
2.657 |
0.002 |
|
Diadzein (Rt 30.2 min; n=4) |
50.525 |
2.644 |
5.232 |
50.800 |
3.477 |
6.844 |
83.200 |
2.810 |
3.377 |
82.925 |
4.172 |
5.032 |
< 0.001 |
2,3 (1,C)* |
Glycetein (Rt 31.6 min; n=4) |
15.275 |
2.689 |
17.602 |
18.925 |
1.374 |
7.263 |
23.100 |
1.608 |
6.962 |
20.700 |
1.610 |
7.780 |
0.009 |
|
Genistein (Rt 41.0 min; n=4) |
64.425 |
3.075 |
4.773 |
65.750 |
1.686 |
2.565 |
117.650 |
2.983 |
2.535 |
78.500 |
4.511 |
5.747 |
< 0.001 |
2,3 (1,C)* |
|
B
Phenolic acid |
Control |
Event 1 |
Event 2 |
Event 3 |
Bonferoni corrected p-value |
Trait significance |
Vanilic acid (Rt 27.8 min; n=4) |
Average (mg/g) |
0.062 |
0.065 |
0.063 |
0.068 |
0.002 |
|
%RSD |
4.602 |
3.663 |
4.731 |
2.546 |
Syringic acid (Rt 31.4 min; n=4) |
Average (mg/g) |
0.242 |
0.276 |
0.266 |
0.275 |
0.236 |
|
%RSD |
3.254 |
3.707 |
2.053 |
1.349 |
p- Coumaric acid (Rt 38.5 min; n=4) |
Average (mg/g) |
0.070 |
0.082 |
0.108 |
0.087 |
< 0.001 |
2,(3,1),C* |
%RSD |
1.964 |
2.815 |
1.854 |
1.629 |
Ferulic acid (Rt 42.2 min; n=4) |
Average (mg/g) |
0.083 |
0.084 |
0.077 |
0.091 |
0.012 |
|
%RSD |
2.544 |
2.035 |
2.165 |
2.055 |
Sinapic acid (Rt 43.7 min; n=4) |
Average (mg/g) |
0.089 |
0.093 |
0.098 |
0.101 |
0.014 |
|
%RSD |
2.255 |
2.537 |
3.431 |
2.286 |
|
Table 3: LC-MS analysis of phenolic compounds from control and genetically modified soybean. (A) HPLC area of four isoflavones was used for comparison and four
separate extractions and analysis were carried out for each sample. (B) Quantification of five phenolic acids was achieved using authentic commercial standards and four
separate extractions and analysis were carried out for each sample. |