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Extraction of Isoflavonoids from Soybean by Ethanol Assisted Microwave Irradiation(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年01期
Page:
144-146
Research Field:
Publishing date:

Info

Title:
Extraction of Isoflavonoids from Soybean by Ethanol Assisted Microwave Irradiation
Author(s):
YU Hai-lian
College of Material and Chemical Engineering，Sichuan University of Science & Engineering，Zigong 643000，Sichuan，China
Keywords:
Soybean;  Flavonoids;  Extraction;  Microwave irradiation;  Spectrophotography
PACS:
TQ645.9
DOI:
10.11861/j.issn.1000-9841.2011.01.0144
Abstract:
Isoflavonoids were extracted from soybean with alcohol as extractant assisted by microwave irradiation. The extracted isoflavonoids were measured by spectrophotography. The effect factors such as microwave power, volume fraction of ethanol, the rate of garlic slurry to ethanol and microwave irradiation time on extraction of isoflavonoids from soybean were investigated. The obtained optimum conditions were as follows: that microwave power was 400 W, volume fraction of ethanol was 50%, the rate of soybean slurry to ethanol was 1∶4 and microwave irradiation time was 5 min. Under the optimum condition withdrawal of isoflavonoid was 1.3205 mg·g-1. Compared with the traditional solvent extraction, microwave irradiation extraction for isoflavonoids from soybean has the characteristics of shorter extracting time and higher efficiency and lower cost.

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Last Update: 2014-09-11