响应面法优化酱渣中大豆异黄酮超声辅助乙醇提取工艺  

Optimization of Ultrasonic-Assisted Ethanol Extraction Process of Soy Isoflavones in Sauce Residue by Response Surface Methodology

作　　者：唐银 朱梓瑞 许树荣 何贵萍[1] 李硕[1] 吕远平[1] TANG Yin;ZHU Zi-rui;XU Shu-rong;HE Gui-ping;LI Shuo;LYU Yuan-ping(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;School of Business,Sichuan University Jinjiang College,Meishan 620860,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川大学锦江学院商学院,四川眉山620860

出　　处：《中国调味品》2023年第4期115-119,126,共6页China Condiment

基　　金：2021年度四川大学-泸州市人民政府战略合作项目(2021CDLZ-18)。

摘　　要：以酱渣为原料,利用响应面法优化酱渣中大豆异黄酮的超声辅助乙醇提取工艺。在单因素试验的基础上,探究乙醇浓度、提取温度、提取时间、超声功率对大豆异黄酮提取率的影响,并利用Box-Behnken响应面法优化提取工艺。结果表明,在乙醇浓度54.6%、提取温度49.7℃、提取时间127.9 min、超声功率436.7 W条件下提取率最高,为0.711%。简化条件进行验证试验,得到大豆异黄酮的提取率为0.708%,与理论值基本吻合,模型可靠。该研究为酱渣的综合利用及大豆异黄酮的提取提供了理论参考。With sauce residue as the raw material,response surface methodology is used to optimize the ultrasonic-assisted ethanol extraction process of soy isoflavones from sauce residue.Based on the single factor test,the effects of ethanol concentration,extraction temperature,extraction time and ultrasonic power on the extraction rate of soy isoflavones are studied.The Box-Behnken response surface method is used to optimize the extraction process.The results show that the extraction rate is the highest of 0.711%when the ethanol concentration is 54.6%,the extraction temperature is 49.7℃,the extraction time is 127.9 min,and the ultrasonic power is 436.7 W.Simplifying the conditions for verification test,and the results show that the extraction rate of soy isoflavones is 0.708%,which is close to the theoretical value,indicating that the model is reliable.The study has provided theoretical references for the comprehensive utilization of sauce residue and the extraction of soy isoflavones.

关 键 词：酱渣 大豆异黄酮 响应面法 超声提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]