响应曲面分析法优化大豆异黄酮超声波辅助提取模型  

Optimization of Ultrasonic-Assisted Extraction of Isoflavone from Defatted Soybean Meal after Extrusion

作　　者：周泉城[1] 

机构地区：[1]山东理工大学轻工学院,淄博255049

出　　处：《中国粮油学报》2009年第4期37-41,共5页Journal of the Chinese Cereals and Oils Association

基　　金：农业科技成果转化基金(05EFN21370051);山东省教育厅科技发展计划(J08LF05);山东理工大学创新研究团队支持计划资助项目(CX0601);山东理工大学科研基金资助项目(2004KJM09)

摘　　要：为确定挤压技术对大豆异黄酮提取的影响,并确定最佳的超声波辅助提取条件。在考察超声波功率、超声波时间等单因素对大豆异黄酮得率影响的基础上,选取提取液H+浓度、超声波时间和乙醇浓度进行三因素三水平的响应曲面试验,以确定超声波辅助提取大豆异黄酮最佳条件。并以超声波辅助提取未经挤压的大豆中异黄酮得率作为对照。超声波辅助提取大豆异黄酮的最佳条件为提取液H+浓度1.26 mol/L,超声波时间51 min,超声波温度69℃,此条件下大豆异黄酮得率为0.48%,显著高于对照试验。挤压技术有利于大豆异黄酮的提取。To estimate the effect of extrusion technology on soybean isoflavone extraction and to optimize the ultrasonic - assisted extraction conditions, based on single factor tests the response surface methodology was applied for an orthogonal experiment, with ultrasonic - assisted extraction of non - extruded soybean as control. The obtained optimal ultrasonic - assisted extraction conditions are as follows： H^＋ content of solution 1.26 mol/L, extraction time 51 min, and extraction temperature 69℃. The yield of isoflavone is 0.48 % under the optimal conditions, significantly higher than the yield of the control. So extrusion technology benefits for the soybean isoflavone extraction.

关 键 词：挤压 异黄酮 超声波 脱脂饼粕 提取 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]