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Extraction Technology of Soybean Isoflavones from Black Soybean Sprouts Using Microwave-assisted Extraction(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年03期
Page:
493-496
Research Field:
Publishing date:

Info

Title:
Extraction Technology of Soybean Isoflavones from Black Soybean Sprouts Using Microwave-assisted Extraction
Author(s):
GUO Jie;  HU Li-zong;  LI Li-li;  SHENG Dong-feng
College of Life Science and Agronomy,Zhoukou Normal University, Zhoukou 466001, China
Keywords:
Black soybean;  Soybean sprouts;  Soybean isoflavones;  Microwave-assisted extraction
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2015.03.0485
Abstract:
Black soybeans was pre-treated under certain conditions being soaked at 30℃ for 15 h and germination at 25℃ for 72 h.The influence factors impacting extraction yield of soybean isoflavones from black soybean sprouts were explored, and the optimal extraction conditions using microwave-assisted extraction were optimized by single factor and orthogonal experiment, which included solid-liquid ratio, ethanol concentration, microwave-heating time and microwave power.The results showed that the order of different influence factors on yield was microwave-heating time ＞ solid-liquid ratio ＞ microwave power ＞ ethanol concentration.The optimal conditions were as follows: the 1∶25 ratio of solid-liquid, 50% ethanol, extracting for 4 min, microwave power was 450 W.The yield of soybean isoflavones was up to 0.595% under those conditions.

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Last Update: 2015-07-16