FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 112-116.doi: 10.7506/spkx1002-6630-201310024

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Optimization of Ultrasonic-Assisted Ethanol Extraction of Genistein from Soybean Paste by Response Surface Methdology

YANG Hong-zhi,DING Jie,LI Zhi-jiang,TONG Wan-bing   

  1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • Received:2012-02-13 Revised:2013-04-03 Online:2013-05-25 Published:2013-05-07

Abstract:

In this study, the ultrasonic-assisted ethanol extraction of genistein from soybean paste was optimized by
response surface methodology. The etraction efficiency of genistein was investigated with respect to ethanol concentration,
extraction time and extraction temperature. Ethanol concentration was found to be a main factor followed by extraction time
and temperature. The optimum conditions for extracting genistein from soybean paste were 78.97% ethanol, 59.61 min,
49.40 ℃ and low ultrasonic power. The resulting extract contained 100.07 μg/g.

Key words: soybean paste, ultrasonic, genistein, response surface analysis

CLC Number: