微波提取低温豆粕中大豆皂甙  

Extraction of soybean saponins from low-temperature soybean meal by microwave

作　　者：刘中华[1] 胡春红[1] 田珊珊[1] 

机构地区：[1]周口师范学院生命科学系,河南周口466000

出　　处：《粮油食品科技》2013年第2期26-28,共3页Science and Technology of Cereals,Oils and Foods

基　　金：河南省教育厅自然科学基础研究计划项目(2010B180032)

摘　　要：采用微波法提取低温豆粕中的大豆皂甙,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、微波时间对大豆皂甙提取率的影响。结果表明,在试验条件范围内各因素对大豆皂甙提取率影响的主次顺序为:微波时间>微波火力>乙醇浓度>料液比;在微波火力为中高火、微波时间为2.5 min、乙醇浓度为60%、料液比为1∶25(g/mL)的条件下得到最优工艺条件,此条件下大豆皂甙的提取率为0.634%。The soybean saponins from soybean meal were extracted by microwave method.The effect of microwave power,the concentration of ethanol,ratio of solid to liquid,microwave time on the extraction rate of soybean saponins were studied by single factor experiment and orthogonal experiment.The result showed that the influence of various factors on the extraction rate of soybean saponins was in the order of microwave time,microwave power,the concentration of ethanol,ratio of solid to liquid.The optimum extracting conditions were as follows： microwave power was mid-high,microwave time was 2.5 min,the concentration of ethanol was 60%,ratio of solid to liquid was 1∶ 25（g/mL）,under which the extraction rate of soybean saponins reached 0.634%.

关 键 词：低温豆粕 大豆皂甙 微波提取 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]