YU Hai-lian.Extraction of Isoflavonoids from Soybean by Ethanol Assisted Microwave Irradiation[J].Soybean Science,2011,30(01):144-146.[doi:10.11861/j.issn.1000-9841.2011.01.0144]
微波辅助乙醇提取大豆异黄酮的研究
- Title:
- Extraction of Isoflavonoids from Soybean by Ethanol Assisted Microwave Irradiation
- 文章编号:
- 1000-9841（2011）01-0144-03
- Keywords:
- Soybean; Flavonoids; Extraction; Microwave irradiation; Spectrophotography
- 分类号:
- TQ645.9
- 文献标志码:
- A
- 摘要:
- 以乙醇作为萃取剂，采用微波法从大豆中提取异黄酮，分别考察了微波功率、乙醇的体积分数、料液比和微波辐射时间对异黄酮提取量的影响。结果表明：从大豆中提取异黄酮的最佳工艺条件：微波功率400 W、乙醇的体积分数50%、料液比1∶4、微波辐射时间5 min。在最佳工艺条件下，异黄酮的提取量1.3205 mg·g-1。与传统溶剂法相比，微波法不仅节省时间，而且提取效率高，是一种快速、高效、节能的新型提取工艺。
- 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.
参考文献/References:
[1]汪玉秀. 大豆异黄酮的研究及应用[J]. 西北农林科技大学学报（自然科学版), 2003, 31(增): 113-116. (Wang Y X. Study and application on soybean isoflavone[J]. Journal of Northwest Sci-Tech University of Agriculture and Forestry (Natural Science Edition), 2003, 31(s): 113-116.) [2]丁芳林. 大豆异黄酮提取工艺研究[J]. 湖南农业科学, 2006(6): 104-105. (Ding F L. Extraction of isoflavones from soybean. Hunan Agricultural Sciences, 2006(6): 104-105.) [3]罗跃中, 李忠英. 大豆异黄酮的研究概况[J]. 安徽农业科学, 2010, 38 (12): 6506-6508. (Luo Y Z, Li Z Y. Research summary of soybean isoflavone[J]. Journal of Anhui Agricultural Sciences， 2010, 38(12): 6506-6508.) [4]李玉珍, 肖怀秋, 兰立新，等. 乙醇法萃取豆粕中总异黄酮的工艺研究[J]. 中国酿造, 2008(19): 50-52. (Li Y H, Xiao H Q, Lan L X, et al. Study on extraction technology of total isoflavones from soybean residue using alcohol[J]. China Brewing, 2008(19): 50-52.) [5]Rostago M A, Araljo J M A, Sandi D, et al. Supercritical fluid extraction of isoflavones from soybean flour[J]. Food Chemistry, 2002, 78(1): 111-l17. [6]王莹, 翟登攀, 马冬云, 等. 超声波及微波提取豆粕中总黄酮的工艺优化[J]. 佳木斯大学学报(自然科学版), 2009, 27(3): 469-472. (Wang Y,Zhai D P,Ma D Y, et al. Optimization of the extraction of isoflavones from soybean meal by ultrasonicwave and microwave[J].Journal of Jiamusi University (Natural Science Edition), 2009, 27(3): 469-472.)
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备注/Memo
第一作者简介：于海莲(1979-)，女，硕士，讲师，主要从事天然产物提取、功能材料及其添加剂的研究。E-mail: yhl19791027@126.com。