微波辅助提取豆粕中大豆异黄酮  

Microwave-assisted Extraction of Soybean Isoflavone from Soybean Meal

作　　者：刘中华[1] 赵锦慧[1] 梁少君[1] 

机构地区：[1]周口师范学院生命科学系,河南周口466000

出　　处：《大豆科学》2012年第6期993-995,共3页Soybean Science

基　　金：河南省教育厅自然科学基础研究计划项目(2010B180032)

摘　　要：采用微波辅助提取豆粕中大豆异黄酮,通过单因素实验和正交实验研究了微波火力、乙醇浓度、料液比、微波时间对大豆异黄酮提取率的影响。结果表明,在试验条件范围内各因素对大豆异黄酮提取率的影响主次顺序为:微波火力>乙醇浓度>料液比>微波时间。微波辅助提取大豆异黄酮的最佳条件为:料液比1∶20(g∶mL),微波火力中高火,微波时间3 min,乙醇浓度50%。在此条件下,大豆异黄酮的提取率可达到1.2432%。The soybean isoflavone in soybean meal was extracted by microwave-assisted method.The influencing factors was optimized by single factor and orthogonal experiments.The effects of tested factors on the extracting ratio of soybean isoflavone in the decending order was microwave power,concentration of ethanol,ratio of solid to liquid and microwave time.The optimum extracting conditions were treated under mid-high microwave power for 3 min with the solid to liquid ratio of 1∶20（g ∶mL）and ethanol concentration of 50%,under which the extracting ratio of soybean isoflavone could reach 1.2432%.

关 键 词：豆粕 大豆异黄酮 微波辅助提取 

分 类 号：S565.1[农业科学—作物学]