Pressurized Microwave-Assisted Extraction of Isoflavones from Soy

被引：2
|
作者：
Zeng, JiangNan [1 ]
Jiang, BoQuan [1 ]
Xiao, ZhengQiang [2 ]
Li, ShuHuan [3 ]
机构：
[1] Nanchang Univ, Dept Chem Engn, Nanchang 330031, Jiangxi, Peoples R China
[2] Jiangxi Acad Sci, Biol Resources Inst, Nanchang 330029, Jiangxi, Peoples R China
[3] Nanchang Univ, Dept Journalism, Nanchang 330031, Jiangxi, Peoples R China
来源：
ADVANCED RESEARCH ON MATERIAL ENGINEERING, ARCHITECTURAL ENGINEERING AND INFORMATIZATION | 2012年 / 366卷
关键词：
microwave-assisted; soybean; extraction; isoflavones;
D O I：
10.4028/www.scientific.net/AMR.366.486
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
Design-Expert 7.0 software was used to carry out the response surface test on isoflavones extraction from soybean. The three factors of ethanol mass fraction, pressure and ratio of liquid to solid were investigated and their optimal values were determined to be: 61.50%, 152.00 KPa and 21:1, respectively. Under the optimal conditions, the maximum extraction rate of 3.58 mg/g was obtained, which is about 11% higher than that obtained at atmosphere. The established second multivariate regression equation was proven to be consistent with the experiment and can be used to predict the extraction rate of the isoflavones from soybean under different technical conditions.
引用
收藏
页码：486 / +
页数：2
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