从酱渣饼中提取大豆异黄酮的研究  

Study on extraction of soybean isoflavone from soy sauce cake

作　　者：王丽娟[1] 张永忠[1,2] 杨薇薇[1] 

机构地区：[1]东北农业大学理学院应用化学系,黑龙江哈尔滨150030 [2]教育部大豆生物学重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第10期167-170,共4页Science and Technology of Food Industry

基　　金：黑龙江省"十一五"重大科技攻关项目(GA06B402-4)

摘　　要：以工业上生产酱油、大酱的酱渣饼为提取大豆异黄酮的原料,采用乙醇为提取剂,通过单因素考察和正交实验分析,得出提取的最佳条件是乙醇的浓度70%,提取温度80℃,提取时间4h,料液比为1:30(g/mL),二次提取异黄酮得率为0.384%,粗产品得率为5.2%,粗产品的纯度为7.5%。To extract the isoflavone from soy sauce cake which was obtained from the industry production process of soybean sauce and soy sauce, the influence of singe factor and then those of multi-factor were studied by orthogonal experiment, the best condition were：70% ethanol, extraction temperate 80℃, extraction time 4h, the ratio of sample to solvent 1：30（g/mL） ,repetition of extraction 2 times. The extraction rate could reach 0.384% ,the content of the product was 5.2% ,the yield of the product was 7.5%.

关 键 词：豆酱渣饼 大豆异黄酮 苷元 

分 类 号：TS201.1[轻工技术与工程—食品科学]