大豆异黄酮提取工艺的优化  

Optimization of the Extraction Technique of Soybean Isoflavones

作　　者：宋冰[1] 王丕武[1] 张秀艳[1] 付永平[1] 邓川[1] 李鹏月[2] 

机构地区：[1]吉林农业大学生物技术中心,吉林长春130118 [2]吉林市农业科学院,吉林吉林132101

出　　处：《大豆科学》2008年第2期343-346,共4页Soybean Science

摘　　要：大豆异黄酮是一种从大豆种子中分离出的具有异黄酮类化合物结构的主要活性成分。广泛应用于食品及医药行业,传统的方法往往采用甲醇做溶剂提取,其具有毒性。试验分别使用食用乙醇和水进行分离提取,通过正交试验优化提取工艺,比较两种提取方法的效果。食用乙醇提取效果优于水提取的效果,比较适宜的提取条件为:采用80%乙醇,在提取温度为80℃,固液比为1∶15,提取时间为3h,提取2次。提取率可高达0.47%。Soybean isoflavones are main active substance of architectonic flavonoids extracted from soybean, and have wide application in pabular and medical industry. The traditional way of extracting isoflavones ususlly use the methanol which is noxious ,this experimentation use the edible ethanol and water to extract the isoflavones respectively. The orthogonal experiments were adopted to optimize the extraction technique. Results showed that the way of extracting isoflavones by edible ethanol was better than that of water. The suitable conditions were extracting soybeans with 80% edible ethanol under the 1： 15 radio of defatted soybean meal to solvent at 80 ℃ for 3 h, and extracted 2 times,the extraction rate of isoflavones reached 0. 47%.

关 键 词：大豆异黄酮 提取工艺 优化 

分 类 号：S565.1[农业科学—作物学]