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以黑豆为原料,按照一定条件萌发处理。利用微波辅助提取法,通过对料液比、乙醇浓度、微波处理时间、微波功率进行单因素和正交试验,探讨黑豆豆芽中大豆异黄酮提取率的影响因素,并优化筛选其最佳提取工艺条件。结果表明:影响大豆异黄酮提取率的因素顺序为:微波处理时间>料液比>微波功率>乙醇浓度。黑豆豆芽中大豆异黄酮的最佳微波提取工艺为:料液比1∶25、乙醇浓度50%、微波处理4 min、微波功率为450 W。在此条件下,黑豆豆芽中大豆异黄酮的提取率为0.595%。
Black beans as raw materials, germination in accordance with certain conditions. Using microwave-assisted extraction method, single factor and orthogonal experiment were carried out on the ratio of solid to liquid, ethanol concentration, microwave treatment time and microwave power to explore the factors influencing the extraction rate of soybean isoflavone in black bean sprouts and optimize the screening process condition. The results showed that the factors affecting the extraction rate of soybean isoflavone were as follows: microwave treatment time> solid-liquid ratio> microwave power> ethanol concentration. The best extraction technology for soy isoflavones in black bean sprouts was as follows: solid-liquid ratio 1:25, ethanol concentration 50%, microwave treatment 4 min, microwave power 450 W. Under this condition, the extraction rate of soy isoflavones in black bean sprouts was 0.595%.