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Microwave Extraction of Isoflavones and Saponins in the Low temperature ?Soybean Meal(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年03期
Page:
443-446
Research Field:
Publishing date:

Info

Title:
Microwave Extraction of Isoflavones and Saponins in the Low temperature ?Soybean Meal
Author(s):
LIU Zhong-hua; HU Chun-hong; GUO Jie; GE Hong-lian; LI Li-li
College of Life Science and Agronomy,Zhoukou Normal University,Zhoukou 466000,China
Keywords:
Soybean isoflavone; Soybean saponins; Microwave; Synchronous extraction
PACS:
TS229
DOI:
10.11861/j.issn.1000-9841.2014.03.0443
Abstract:
The soybean isoflavones and saponins from low-temperature soybean meal were extracted simultaneously by microwave method.Microwave power,the concentration of ethanol,ratio of solid to liquid,microwave time were studied on the extracting ratio of soybean isoflavones and saponins through single factor experiment and orthogonal experiment.The optimum extracting conditions were as follows:microwave power was middle fire,ratio of solid to liquid was 1∶15(g ∶mL),the concentration of ethanol was 70%，microwave time was 5 min,under which the extraction rate of soybean isoflavones and saponins could reach 1.420% and 0.747%,respectively.

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Last Update: 2014-08-01