黑豆中提取大豆异黄酮研究

Extraction of Soybean Isoflavones From Black Soybeans

针对当前异黄酮在多方面的功能,结合当前的试验提取技术,提出一种基于溶液萃取与超声辅助的异黄酮提取方法。试验以黑豆中的异黄酮提取作为研究对象,通过溶液萃取的方式将黑豆中的异黄酮提取,并辅助超声提取方法,提高异黄酮的得率。在采用上述试验方法的同时,探讨了不同提取温度、料液比、乙醇浓度和提取时间对异黄酮得率的影响,最终得到最佳试验配比。

Aiming at the various functions of isoflavones, a new extraction method of isoflavones based on solution extraction and ultrasonic assisted extraction was proposed. In this experiment, isoflavones in black soybean were extracted by solution extraction method, and ultrasonic extraction method was used to improve the yield of isoflavones. At the same time, the effect of extraction temperature, ratio of material to liquid, concentration of ethanol and extraction time on the yield of isoflavone was discussed, and the optimum extraction condition was determined.