酱油渣中大豆皂苷的提取  

EXTRACTION OF SOYBEAN SAPONINS FROM SOY SAUCE RESIDUES

作　　者：钟南京[1] 周海燕[1] 尹红娜 徐丽[3] 黄建蓉[1] 胡坤[1] 高永清[1] 

机构地区：[1]广东药学院食品学院,广东中山528458 [2]河南省商业科学研究所有限责任公司,河南郑州450002 [3]广东药学院医药化工学院,广东中山528458

出　　处：《河南工业大学学报（自然科学版）》2012年第5期34-37,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：选取正丁醇作为酱油渣中提取大豆皂苷的溶剂,考察了提取温度、料液比、提取时间对皂苷含量以及提取率的影响,并用正交试验设计进行优化,得出最优提取条件为提取时间6 h、料液比1:15、提取温度70℃,在该条件下所得大豆皂苷的含量为37.23%,提取得率为9.67%.In this paper,we selected n-butanol as solvent for extracting soybean saponins from soy sauce residues, studied the effects of extraction time,material-to-liquid ratio,and extraction temperature on the saponins content and extraction rate,and optimized the extraction conditions by orthogonal tests.The results showed that the optimal extraction conditions were as follows;extraction time 6 h,material-to-liquid ratio 1： 15,and extraction temperature 70℃.Under the optimal conditions,the content of saponins in the final product and the extraction rate were 37.23%and 9.67%,respectively.

关 键 词：酱油渣 大豆皂苷 正丁醇 提取 

分 类 号：TS209[轻工技术与工程—食品科学]