GUO Jie,HU Li-zong,LI Li-li,et al.Extraction Technology of Soybean Isoflavones from Black Soybean Sprouts Using Microwave-assisted Extraction[J].Soybean Science,2015,34(03):493-496.[doi:10.11861/j.issn.1000-9841.2015.03.0485]
黑豆豆芽中大豆异黄酮微波提取工艺研究
- Title:
- Extraction Technology of Soybean Isoflavones from Black Soybean Sprouts Using Microwave-assisted Extraction
- 文献标志码:
- A
- 摘要:
- 以黑豆为原料,按照一定条件萌发处理。利用微波辅助提取法,通过对料液比、乙醇浓度、微波处理时间、微波功率进行单因素和正交试验,探讨黑豆豆芽中大豆异黄酮提取率的影响因素,并优化筛选其最佳提取工艺条件。结果表明:影响大豆异黄酮提取率的因素顺序为:微波处理时间>料液比>微波功率>乙醇浓度。黑豆豆芽中大豆异黄酮的最佳微波提取工艺为:料液比1∶25、乙醇浓度50%、微波处理4 min、微波功率为450 W。在此条件下,黑豆豆芽中大豆异黄酮的提取率为0.595%。
- 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.
参考文献/References:
[1]张花利, 冯进, 董晓娜, 等. 黑豆皮中黄酮提取及粗提物抑菌效果研究[J].大豆科学, 2011, 30(3): 497-501 (Zhang H L, Feng J, Dong X N, et al. Extraction of flavonoids from the peel of black bean and bacteriostatic effect of crude extractings[J]. Soybean Science, 2011, 30(3): 497-501)
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备注/Memo
基金项目:周口师范学院大学生科研创新基金项目(ZKNUDXS2014-021);河南省高等学校重点科研项目(15A180065)。