超声波及微波提取豆粕中总黄酮的工艺优化  

Optimization of the Extraction of Isoflavones from Soybean Meal by Ultrasonicwave and Microwave

作　　者：王莹[1] 翟登攀[2] 马冬云[1] 郭晓玲[1] 张云杰[1] 柴佳丽[1] 

机构地区：[1]佳木斯大学化学与药学院,黑龙江佳木斯154007 [2]佳木斯大学生命科学学院,黑龙江佳木斯154007

出　　处：《佳木斯大学学报（自然科学版）》2009年第3期468-470,共3页Journal of Jiamusi University：Natural Science Edition

基　　金：佳木斯大学科研立项(L2007-95);佳木斯大学立项(S2008-47)

摘　　要：对超声波及微波提取异黄酮的工艺进行优化.超声波提取最佳条件:60%乙醇、60℃、功率400W、提取30min,微波法提取最佳条件:微波功率560W,料液比为1:30g/mL,微波处理4min溶剂浸提40min.结果表明,超声波及微波处理能有效缩短提取时间,提高提取率.The technology of extracting isoflavones from soybean meal by ultrasonic wave and microwave was optimized. The optimized extraction conditions by ultrasonic wave were as follows： 60% ethanol, 60℃, 400w power, 30 minute extraction . The optimized extraction conditions by microwave were as follows：560w microwave power, 1：30g/ mL material ratio, 4 minute microwave treatment, 40 minute solvent extraction . The results showed that these methods can both reduce extraction time and increase extraction efficiency.

关 键 词：大豆异黄酮 提取 超声波 微波 

分 类 号：TQ645.9[化学工程—精细化工] R284.2[医药卫生—中药学]