[1]刘中华,葛红莲,田珊珊.低温豆粕中大豆皂甙的微波提取工艺优化[J].大豆科学,2013,32(02):254-256.[doi:10.3969/j.issn.1000-9841.2013.02.026]
　LIU Zhong-hua,GE Hong-lian,TIAN Shan-shan.Microwave Extraction of Soybean Saponins from Low-temperature Soybean Meal[J].Soybean Science,2013,32(02):254-256.[doi:10.3969/j.issn.1000-9841.2013.02.026]
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低温豆粕中大豆皂甙的微波提取工艺优化

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年02期 页码: 254-256 栏目: 出版日期: 2013-04-25
Title:
Microwave Extraction of Soybean Saponins from Low-temperature Soybean Meal
作者:
刘中华; 葛红莲; 田珊珊
（周口师范学院 生命科学系，河南 周口 466000）
Author(s):
LIU Zhong-hua; GE Hong-lian; TIAN Shan-shan
（Department of Life Science,Zhoukou Normal University,Zhoukou 466000,China）
关键词:
低温豆粕; 大豆皂甙; 微波提取
Keywords:
Low-temperature soybean meal; Soybean saponins; Microwave extraction
DOI:
10.3969/j.issn.1000-9841.2013.02.026
文献标志码:
A
摘要:
为优化提取和纯化低温豆粕中皂甙的加工工艺，采用微波法提取低温豆粕中的大豆皂甙，通过单因素试验和正交试验研究了微波火力、乙醇浓度、料液比、微波时间对大豆皂甙提取率的影响。结果表明：在试验条件范围内各因素对大豆皂甙提取率影响的主次顺序为微波时间>微波火力>乙醇浓度>料液比；在微波火力为中高火、微波时间2.5 min、乙醇浓度60％、料液比1∶25(g∶mL)的条件下得到最优工艺条件，此时大豆皂甙的提取率为0.640%。
Abstract:
Soybean saponins were extracted from lowtemperature soybean meal by microwave method and the extracting conditions were studied.The influence of various factors on the extraction rate of soybean saponins in descending order was microwave time,microwave power,concentration of ethanol and ratio of solid to liquid.The optimum extracting conditions were processed under midhigh microwave power for 2.5 min,with the ethanol concentration of 60% and solid to liquid ratio of 1∶25(g∶mL).The extraction rate of soybean saponins reached 0.640% under the optimum extracting condition.

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备注/Memo

?河南省教育厅自然科学基础研究计划（2010B180032）。

更新日期/Last Update: 2014-04-03