超声波及微波提取豆粕中总黄酮的工艺优化

Optimization of the Extraction of Isoflavones from Soybean Meal by Ultrasonicwave and Microwave

对超声波及微波提取异黄酮的工艺进行优化.超声波提取最佳条件:60%乙醇、60℃、功率400W、提取30min,微波法提取最佳条件:微波功率560W,料液比为1:30g/mL,微波处理4min溶剂浸提40min.结果表明,超声波及微波处理能有效缩短提取时间,提高提取率.

The technology of extracting isoflavones from soybean meal by ultrasonic wave and microwave was optimized. The optimized extraction conditions by ultrasonic wave were as follows： 60% ethanol, 60℃, 400w power, 30 minute extraction . The optimized extraction conditions by microwave were as follows：560w microwave power, 1：30g/ mL material ratio, 4 minute microwave treatment, 40 minute solvent extraction . The results showed that these methods can both reduce extraction time and increase extraction efficiency.