| 微波萃取法提取水豆腐中大豆异黄酮工艺研究 |
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| 引用本文： | 熊海涛.微波萃取法提取水豆腐中大豆异黄酮工艺研究[J].广东化工,2013(24):41-42. |
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| 作者姓名： | 熊海涛 |
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| 作者单位： | 陕西理工学院化学学院,陕西汉中723001 |
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| 基金项目： | 四川省广元市科技计划项目（GYKJ41429） |
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| 摘 要： | 文章以乙醇为溶剂,采用微波萃取法,对水豆腐中大豆异黄酮的提取工艺进行探究.通过单因素实验考察了乙醇浓度、提取温度、微波萃取时间、固液比对微波提取率的影响.结果表明：从水豆腐中提取大豆异黄酮的最佳提取工艺为：乙醇浓度70％,提取温度50℃,微波萃取时间30 min,固液比1∶12.
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| 关 键 词： | 水豆腐 大豆异黄酮 微波萃取 乙醇 |
Study on Extraction of Soybean Isoflavones From Soft Beancurd by Microwave Extraction Method |
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| Xiong Haitao.Study on Extraction of Soybean Isoflavones From Soft Beancurd by Microwave Extraction Method[J].Guangdong Chemical Industry,2013(24):41-42. |
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| Authors: | Xiong Haitao |
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| Affiliation: | Xiong Haitao (Shaanxi University of Technology, Hanzhong 723000, China) |
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| Abstract: | In the work, the technological conditions for the extraction of soybean isoflavones from soft beancurd by microwave extraction method were explored, and ethanol was used as a solvent. Effects of ethanol concentration, extraction temperature, microwave extraction time and solid-liquid ratio on the microwave extraction rate were investigated by single factor tests. The result showed that the optimal extraction technologies of soybean isoflavones from soft beancurd were as follows： 70 % of ethanol concentration, extraction temperature was 50 ℃, microwave extraction time was 30min, and the solid-liquid ratio was 1 ： 12. |
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| Keywords: | soft beancurd： soybean isoflavones microwave extractiom ethanol |
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