微波提取酱渣中总异黄酮的实验研究  

Study on microwave extraction of total isoflavones from soy sauce residue

作　　者：陈恩赞[1] 苏海佳[1] 谭天伟[1] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029

出　　处：《环境工程学报》2010年第2期427-430,共4页Chinese Journal of Environmental Engineering

基　　金：国家自然科学基金资助项目(20636010;20876008);国家重点基础研究发展计划项目(2007CB714305);国家高技术研究发展计划(863)项目(2006AA020101);国家科技支撑计划(2007BA1341302)

摘　　要：采用微波法提取酱油废渣中的总异黄酮,并对酱渣异黄酮提取实验中的微波功率、乙醇浓度、料液比、微波作用时间及提取次数等影响因素进行探讨。在单因素试验的基础上,用正交实验进行酱渣总异黄酮提取工艺参数的优化。正交实验结果表明,微波法提取总异黄酮的最佳工艺条件为:微波功率560 W,乙醇浓度80%,料液比1∶20,微波间歇提取3 m in,在此条件下酱渣总异黄酮浸出率达到90%以上。与传统的热浸提法相比,微波提取法具有提取率高,提取速度快,选择性好及能耗小等特点。The extraction of total isoflavones from soy sauce residue（SSR） was studied by microwave method.The effects of microwave power,ethanol concentration,ratio of material to solvent,microwave treatment time and extraction frequency on the extraction yield were investigated.On the basis of the single-factor experiments,the orthogonal experiment was used in the optimization of technological parameters.The experimental results showed that the optimum conditions of microwave extraction were as follows： microwave power 560 W,ethanol concentration 80%,the ratio of material to solvent 1∶20（W/V） and microwave treatment time 3 min at regular intervals.Under the above conditions,the extraction rate of total isoflavones was more than 90%.Compared with the traditional method of ethanol extraction,the microwave extraction had higher extraction efficiency,and had the advantages of better selectivity and less energy consumption.

关 键 词：微波提取 酱渣 总异黄酮 正交试验 

分 类 号：R284.2[医药卫生—中药学]