摘要
为提高大豆异黄酮的提取率,以发酵豆粕为原料,采用超声波提取技术,通过单因素实验及正交实验对大豆异黄酮提取工艺中提取溶剂、料液比、时间、次数等因素进行探讨。结果表明:采用80%乙醇为提取剂,料液比1g∶15ml,提取时间20min,提取2次,大豆异黄酮提取率最高,可达到0·548%。超声波提取发酵豆粕中大豆异黄酮是一种较为理想的方法。
In order to extract more isoflavones from soybean cake, the uhrasonic technology were used. The soybean isoflavones were extracted from fermented soybean cake by ultrasonic technology, and the influences of extraction solvent and extraction time, ratio of sample to extractant and the number of repeated extraction were studied by single factor and systematial lineartest. The results showed that the optimum extraction technology was as follows： solvent： 80% ethanol; extraction time： 20 min; the ratio of sample to solvent： 1 ： 15 （g： ml） ; repetition of extraction： 2 times. The extraction rate of this method can reach 0.548%.
出处
《中国食品卫生杂志》
2006年第5期418-420,共3页
Chinese Journal of Food Hygiene
基金
山西省教委科技开发项目(2003009)
关键词
发酵
黄豆
异黄酮类
超声学
分光光度法
Fermentation
Soybeans
Isoflavones
Ultrasonic
Spectrophotometry
