大豆豆粕中总皂苷提取工艺的优化与比较  

Optimization and Comparison of Extraction Technology for Soyasaponins from Soybean Meal

作　　者：丁轲[1] 管胜楠[1] 张晨辉[1] 伍军[1] 

机构地区：[1]北京农学院食品科学系,北京102206

出　　处：《中国食品学报》2009年第5期124-129,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市优秀人才培养资助项目(No.20081D0502100229);北京市重点建设学科(No.PXM2009_014207_078172)

摘　　要：目的:确定从大豆豆粕中提取总皂苷的方法及其最佳工艺条件。方法:分别通过正交试验和均匀试验对回流法和循环超声法的工艺条件进行优化;以优化的试验数据为样本,分别建立回流法和循环超声法提取的人工神经网络模型;用神经网络模型预测每种提取工艺的最佳条件;将优化试验和人工神经网络模型预测的最佳工艺条件进行试验验证。结果:超声提取法较回流提取法的提取效果好,其最佳提取条件是:体积分数为90%的乙醇,液固比25,25℃提取15min,超声功率480W。结论:超声提取法较回流提取法的优势明显,是一种可以推广的,从大豆豆粕中提取皂苷的新方法。Purpose： To obtain the better method and its optimum conditions of soyasaponins extract from soybean meal. Method： By orthogonal and uniform design respectively, the conditions of reflux and circularly ultrasonic extraction were both optimized. On the base of it, using manual neural networks mode, the processes of reflux and circularly ultrasonic extraction were both simulated according to the data of orthogonal and uniform design. Further more, the optimum conditions of each method were forecasted. At last, the experiments were verified under the optimum conditions which were obtained through orthogonal design, uniform design and manual neural networks mode. Results： Circularly ultrasonic extraction was better than reflux and the optimum conditions of circularly ultrasonic extraction were： 90% ethanol, 25：1 （V/W）, 25 ~C, 15 min, ultrasonic power 480 W; Conclusion： circularly ultrasonic extracrly was more suitable for extraction of soyasaponins.

关 键 词：大豆总皂苷 正交设计 均匀设计 人工神经网络模型 超声 

分 类 号：TQ461[化学工程—制药化工]