微波萃取法提取水豆腐中大豆异黄酮工艺研究

Study on Extraction of Soybean Isoflavones From Soft Beancurd by Microwave Extraction Method

文章以乙醇为溶剂,采用微波萃取法,对水豆腐中大豆异黄酮的提取工艺进行探究。通过单因素实验考察了乙醇浓度、提取温度、微波萃取时间、固液比对微波提取率的影响。结果表明:从水豆腐中提取大豆异黄酮的最佳提取工艺为:乙醇浓度70%,提取温度50℃,微波萃取时间30 min,固液比1∶12。

In the work, the technological conditions for the extraction of soybean isoflavones from soft beancurd by microwave extraction method were explored, and ethanol was used as a solvent. Effects of ethanol concentration, extraction temperature, microwave extraction time and solid-liquid ratio on the microwave extraction rate were investigated by single factor tests. The result showed that the optimal extraction technologies of soybean isoflavones from soft beancurd were as follows： 70 % of ethanol concentration, extraction temperature was 50 ℃, microwave extraction time was 30min, and the solid-liquid ratio was 1 ： 12.