豆粕中大豆异黄酮的超声辅助提取工艺研究

Study on Technology of Ultrasound-assisted Extracting for Soy Isoflavones in Soybean Meal

以大豆异黄酮提取率为指标,豆粕为原料,采用超声波辅助提取大豆异黄酮。在单因素的基础上,通过正交试验确定提取豆粕中大豆异黄酮的最佳工艺条件。结果表明,从豆粕中提取大豆异黄酮的最佳工艺条件为:料液比为1∶20,乙醇浓度为80%,超声时间为30 min,超声温度为60℃。在此工艺条件下,大豆异黄酮的平均提取率为0.3522%。

Using soybean meal as raw material, soybean isoflavone was extracted through me uttrasomc with its extraction rate as the index. On the basis of single factor experiments, the optimum extraction conditions of soy isoflavone from soybean meal were determined through orthogonal experiments. The results showed that the optimum process conditions on the extraction of soybean isoflavones from soybean meal were： the ratio of solid to liquid 1 ： 20, ethanol concentration 80%, ultrasonic time 30 minutes, ultrasonic temperature 60℃. Under the condition of the process, the average extraction rate of soy isoflavones was 0.3522%.