黑豆中大豆异黄酮超声波法提取工艺优化  

Optimization of ultrasonic extraction on soy isoflavones from back beans

作　　者：王双侠[1] 苏适[1] 柴宝丽[1] WANG Shuang-xia;SU Shi;CHAI Bao-li(College of Food and Pharm Acy Engineering,Suihua University,Heilongjiang Suihua 152061,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《齐齐哈尔大学学报（自然科学版）》2021年第2期70-72,共3页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省本科高校基本科研业务费项目(KYYWF10236180105)。

摘　　要：为了提高黑豆中大豆异黄酮的提取率,采用超声提取法,以乙醇水溶液为提取溶剂,选择乙醇浓度、提取时间、提取温度及物料粉碎度进行四因素三水平的正交实验,考察各提取因素对黑豆中大豆异黄酮提取率的影响,以优选出黑豆中大豆异黄酮的最佳提取工艺。结果表明,物料粉碎后过20目筛,以60%乙醇水溶液为溶剂,温度为50℃,超声提取50 min,大豆异黄酮的提取率为1.91%,为最优提取工艺,工艺重复性良好。In order to increase the extraction rate of soybean isoflavones from black beans,using the ultrasonic extraction method,and ethanol aqueous solution was used as the extraction solvent.Selecting the ethanol concentration,extraction time,extraction temperature,and crushing degree of the material for orthogonal experiments with four factors and three levels.We investigate the effects of various extraction factors on the extraction rate of soybean isoflavones from black bean,and optimize the extraction process.The results showed that the crushed material was passed through a 20-mesh sieve,60%ethanol aqueous solution was used as the solvent,the temperature was 50℃,and ultrasonic extraction was performed for 50 min.The extraction rate of soybean isoflavone was 1.91%,which is the optimal extraction process and the process repeatability is great.

关 键 词：黑豆 大豆异黄酮 超声提取法 提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]