黑豆中大豆异黄酮微波提取工艺的优化

Optimization of microwave- assisted extraction technology of soybean isoflavones from black soybean

摘要: 采用微波提取法,利用单因素和L9(34)正交实验,对黑豆中大豆异黄酮提取率的影响因素及最佳提取工艺进行研究。结果表明,料液比、乙醇浓度、微波功率、微波处理时间对黑豆中大豆异黄酮的提取率均有不同程度的影响,其中微波功率对异黄酮的提取率影响显著(p<0.05)。最佳提取工艺为料液比1∶25(g/m L)、60%乙醇、微波功率为300W、微波处理2min。在最佳提取条件下,黑豆中大豆异黄酮的得率为0.488%±0.01%。该提取工艺稳定可行,可为大豆异黄酮的提取提供参考。

Abstract: Microwave- assisted extraction was used to extract soybean isoflavones from black soybean. The influence factors of impacting extraction yield and the optimal extraction conditions were studied by single factor and L9( 34) orthogonal experiment. The results showed that all the factors including solid- liquid ratio,ethanol concentration,microwave power and microwave- heating time had different effects on the yield of soybean isoflavones.And the effect of microwave power was significant( p < 0.05). The optimal conditions were as follows:the 1∶25( g / m L) ratio of solid- liquid,60% ethanol,microwave power was 300 W,extracting for 2min. The yield of soybean isoflavones was up to 0.488% ± 0.01% under these conditions.The method was stable and feasible,which could be applied for the extraction of soybean isoflavones.