沉淀法提纯大豆异黄酮影响因素的确定

Study on affect factors for purification of soy isofiavone by depositying

大豆异黄酮提取过程中会有许多杂质,如皂甙、低聚糖、蛋白质等,其中蛋白质对大豆异黄酮的纯化影响较大,易与异黄酮发生缔合作用而影响异黄酮的精制。用絮凝沉淀法去除异黄酮提取液中的蛋白质,可明显提高大豆异黄酮提取液的纯度。本实验用101絮凝剂作正交实验,确定了最佳生产工艺参数,为生产高纯度异黄酮产品提供参考。

A lot of foreign materials turned out in the extracting of soy isoflavone （ including oligosaccharides, spooning, protein and so on ）, among them protein is liable to associate with soybean isoflavone and has a serious impact on the purification of soybean isoflavone. In the work, we used 101 clarifying agent for clearing the protein away in isoflavone solution and can effectively increase the purification of isoflavone; we selected orthogonal-homogenous way by 1 01 flocculating agent and determined best parameters of the technology for future work.