摘要
比较了醇提法与超声及超声加搅拌辅助提取大豆异黄酮的效果。正交试验结果显示 ,当超声频率为 2 5kHz、超声功率为 16 0W、乙醇浓度为 5 0 %、料液比为 1∶6、6 0℃超声处理 6 0min时 ,大豆异黄酮的得率和含量分别可达 4 2 3mg/g和 2 74 % ,与醇提法相比分别提高了 3 93%和 7 87% ;采用相同条件下的超声加搅拌 (30 0r/min)处理 ,大豆异黄酮得率可达 4 36mg/g ,与单纯超声辅助提取法相比提高了 3 0 7% ,但其含量有所下降。超声辅助提取法对大豆异黄酮的抗氧化活性无影响。
Different methods of extracting soybean isoflavone with or without ultrasonic wave and stirring were compared. The results of orthogonal experiment indicated that the yield and content of soybean isoflavone in the extracts were 4 23 mg/g and 2 74%,and raised 3 93% and 7 87% compared with simple ethanol extraction,respectively,when the defatted soybean flakes were soaked in 50% ethanol solution 6 times as much as the weight of raw meterial for 60 minutes at 60℃ under ultrasonic conditions (25 kHz,160 W).The yield for soybean isoflavone amounted to 4 36 mg/g,and increased 3 07% compared with ultrasonic wave extraction by ultrasonic wave and stirring under the same conditions.These methods have no significant effects on antioxidative activities of soybean isoflavone.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第11期85-87,共3页
China Oils and Fats
基金
国家科技部科技基础性工作专项基金(2 0 0 1DEA2 0 0 2 2 )
