微波辅助萃取从大豆中分离异黄酮工艺

在采用单因素实验考察乙醇体积分数（x）、微波功率（P）、液固比（s）、微波辐射次数（n）和豆粉预泡时间（τ）对大豆异黄酮得率影响的基础上,利用Design-Expert6.0软件,选择乙醇体积分数、微波功率和液固比进行三因素三水平响应面设计和试验,建立了数学模型,进行了优化计算。结果表明：在最优工艺条件x=54%,P=420W,s=15,n=1和τ=1 h下,大豆异黄酮得率高达3.20 mg.g-1。建立的二次多项式回归方程的模型值与实验值吻合度较好,可预测不同工艺条件下的大豆异黄酮得率。

Separation of Isoflavones from Soy by Microwave-Assisted Extraction

The single factor experimental method was first used to investigate the effects of alcohol concentration（x）,microwave power（P）,ratio of liquid to solid（s）,radiation number（n） and soy pre-immersed time（τ） on extraction rate of soy isoflavones.Then the Design-Expert 6.0 software was used to carry out a response surface design and test with three factors（x,P and s） and three levels to establish the mathematical model with its optimum calculation.The results show that under the optimum technical conditions：x=54%,P=420 W,s=15,n=1 and τ=1 h,the extraction rate of soy isoflavones reaches 3.20 mg ·g-1.The model is consistent with experimental results and can predict the extraction rate under different technical conditions.