酱油渣中大豆异黄酮的提取及其纯化工艺

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 30-35.

酱油渣中大豆异黄酮的提取及其纯化工艺

董玲燕1，李琳1，赵雷1，钟南京2，寇灵梅1，李冰1,*

1.华南理工大学轻工与食品学院 2.广东药学院食品学院

收稿日期:2011-06-30 修回日期:2012-06-09 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 李冰 E-mail:bli@scut.edu.cn
基金资助:
广东省教育部产学研结合项目

Extraction and Purification of Soy Isoflavones from Soy Sauce Cake

Received:2011-06-30 Revised:2012-06-09 Online:2012-07-25 Published:2012-07-27

摘要/Abstract

摘要： 以乙醇溶液为提取剂，研究以酱油渣为原料提取大豆异黄酮的工艺，并采用吸附树脂AB-8对大豆异黄酮粗提液进行纯化。通过单因素和正交试验可知，料液比对从酱油渣中提取大豆异黄酮提取的效果影响最大，提取时间的影响最小，获得酱油渣中大豆异黄酮提取的最佳条件是乙醇体积分数70%、提取温度80℃、提取时间3h、料液比1:35(g/mL)，异黄酮得率为1.22%，经吸附树脂纯化后样品中大豆异黄酮的含量达到41.98%。通过高效液相色谱法对异黄酮产品进行组成分析，发现提取的异黄酮单体组分略有变化。

关键词: 酱油渣, 异黄酮, 提取, 纯化, 吸附树脂

Abstract: Soy isoflavones were extracted from soy sauce cake, a by-product of soy sauce production, with ethanol aqueous solution, and purified with macroporous adsorption resin AB-8. Using one-factor-at-a-time and orthogonal array design methods, solid-to-solvent ratio was found to have the greatest effect on the extraction of soy isoflavones, and the effect of extraction time was the weakest. The optimal extraction conditions were determined as follows: 70% ethanol aqueous solution as extraction solvent at a solid-to-solvent 1:35 (g/mL) and temperature 80 ℃ for an extraction duration of 3 h. Under these conditions, the extraction yield of soy isoflavones was 1.22%. The soy isoflavone content of the sample purified by adsorption resin chromatography was 41.98%. HPLC analysis showed that soy isoflavone monomers changes slightly.

Key words: soy sauce cake, soyb isoflavone, extraction, purification, absorption resin

中图分类号:

董玲燕1，李琳1，赵雷1，钟南京2，寇灵梅1，李冰1,*. 酱油渣中大豆异黄酮的提取及其纯化工艺[J]. 食品科学, 2012, 33(14): 30-35.

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