超声波法从酱油渣中提取大豆异黄酮工艺条件研究

Studies on isoflavon extraction from Soy Sauce Cake by ultrasonic method

大豆异黄酮是大豆中的一类重要生理活性物质.近些年来,随着超声技术在异黄酮提取中的应用,其高效率、零污染的优点受到越来越多学者的关注.本文采用超声波结合乙醇法从酱油渣中提取大豆异黄酮,分别以乙醇浓度、料液比、提取时间、温度、提取次数、超声频率为单因素进行实验.结果表明,最佳的提取工艺条件是乙醇浓度为40%、料液比1∶50、温度30°C、提取时间60min、提取4次.

Soybean isoflavone is one of the most important physiological active substances in soybean.In recent years,ultrasonic technology of high efficiency and zero pollution as a new method is used in the isoflavone extraction,which attracted more and more attention from scholars.In this paper,the one-factor experiment was designed by the ethanol concentration,solid-liquid ratio,extraction time,temperature,extraction times,ultrasonic frequency respectively.The results showed that the optimal extraction conditions were determined as follows:40% ethanol aqueous solution as extraction solvent at a solid-to-solvent 1∶50(g/mL),temperature 30°C for an extraction duration of 60 min and four times.