Continuous hot pressurized fluids extraction of isoflavones and soyasaponins from defatted soybean flakes

被引：17

作者：

Chang, Li-Hsun ^{[1
]}

Chang, Chieh-Ming J. ^{[1
]}

机构：

[1] Natl Chung Hsing Univ, Dept Chem Engn, Taichung 402, Taiwan

来源：

JOURNAL OF THE CHINESE INSTITUTE OF CHEMICAL ENGINEERS | 2007年 / 38卷 / 3-4期

关键词：

hot pressurized fluids extraction; experimental design; defatted soybean flakes; isoflavones; soyasaponins; column purification;

D O I：

10.1016/j.jcice.2007.03.003

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work examined the effect of pressure (413-4410 kPa), temperature (333-393 K), solvent flow rate (10-25 mL/min), ethanol-to-water ratio (0-95%) and the feed loading (80-450 g) on hot pressurized fluids extraction of isoflavones and soyasaponins from defatted soybean flakes. A four-factor Taguchi experimental design was employed to optimize operational conditions of these extractions. Experimental results indicated that 95% of isoflavones and 76% soyasaponins were recovered from defatted soybean flakes by using hot pressurized 80% ethanol extraction at 383 K, 551 kPa and 25 mL/min with a 80 g feed loading. The recovered isoflavones were further purified by a solid-liquid column packed with Amberlite XAD 16-HP resin. The content of isoflavones in the collected fraction could be enhanced from 1 to 58% by weight. (C) 2007 Taiwan Institute of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：313 / 319

页数：7

共 16 条

[11] Protein Extraction from Defatted Soybean Flour with Viscozyme L Pretreatment [J].

Rosset, Michele ;

Acquaro Junior, Vinicius Ricardo ;

Beleia, Adelaide Del Pino .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (03) :784-790

[12] Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean [J].

Luthria, Devanand L. ;

Biswas, Ronita ;

Natarajan, Savithiry .

FOOD CHEMISTRY, 2007, 105 (01) :325-333

[13] Recovery of Antimicrobials and Bioaccessible Isoflavones and Phenolics from Soybean (Glycine max) Meal by Aqueous Extraction [J].

Freitas, Cyntia S. ;

da Silva, Genilton Alves ;

Perrone, Daniel ;

Vericimo, Mauricio A. ;

Baiao, Diego dos S. ;

Pereira, Patricia R. ;

Paschoalin, Vania M. F. ;

Del Aguila, Eduardo M. .

MOLECULES, 2019, 24 (01)

[14] Comparison of techniques for extraction of isoflavones from the root of Radix Puerariae: Ultrasonic and pressurized solvent extractions [J].

Lee, Mei-Hwa ;

Lin, Chuan-Chuan .

FOOD CHEMISTRY, 2007, 105 (01) :223-228

[15] Pressurized liquid extraction versus other extraction techniques in micropreparative isolation of pharmacologically active isoflavones from Trifolium L. species [J].

Zgorka, Grazyna .

TALANTA, 2009, 79 (01) :46-53

[16] Continuous hot pressurized solvent extraction of 1,1-diphenyl-2-picrylhydrazyl free radical scavenging compounds from Taiwan yams (Dioscorea alata) [J].

Chen, PY ;

Tu, YX ;

Wu, CT ;

Jong, TT ;

Chang, CMJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (07) :1945-1949

← 1 2 →