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Microwave-assisted Extraction of Soybean Isoflavone from Soybean Meal(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年06期
Page:
993-995
Research Field:
Publishing date:

Info

Title:
Microwave-assisted Extraction of Soybean Isoflavone from Soybean Meal
Author(s):
LIU Zhong-hua; ZHAO Jin-hui; LIANG Shao-jun
Department of Life Science,Zhoukou Normal University,Zhoukou 466000,Henan,China
Keywords:
Soybean meal; Soybean isoflavone; Microwave-assisted extraction
PACS:
TS218.1
DOI:
10.3969/j.issn.1000-9841.2012.06.029
Abstract:
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%.

References:

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Last Update: 2014-08-20