低温豆粕中异黄酮和皂甙的微波同步提取工艺

Microwave Extraction of Isoflavones and Saponins in the Low-temperature Soybean Meal

采用微波法同步提取低温豆粕中的大豆异黄酮和皂甙,通过单因素试验和正交试验研究了微波火力、乙醇浓度、料液比和微波提取时间对大豆异黄酮和皂甙提取率的影响。结果得到最佳提取工艺条件为:微波火力中火、料液比1∶15、乙醇浓度70%、微波提取时间5 min,在此条件下,大豆异黄酮和皂甙提取率分别达到1.420%和0.747%。

The soybean isoflavones and saponins from low-temperature soybean meal were extracted simultaneously by microwave method. Microwave power, the concentration of ethanol, ratio of solid to liquid, microwave time were studied on the extracting ratio of soybean isoflavones and saponins through single factor experiment and orthogonal experiment. The optimum extracting conditions were as follows：microwave power was middle fire, ratio of solid to liquid was 1：15 （g ：mL）, the concentration of ethanol was 70%, microwave time was 5 min, under which the extraction rate of soybean isoflavones and saponins could reach 1. 420% and 0. 747% ,respectively.