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 Optimization of isoflavones extraction from soybeans using full factorial design
Tác giả hoặc Nhóm tác giả: Thi Ngoc Thu Tran Kit Wayne Chew Xuan Vung Bui Thi Dong Phuong Nguyen Thi Tuyet Anh Le Thi Minh Hanh Truong Pau L. Show
Nơi đăng: Journal of Food Processing and Preservation; Số: https://doi.org/10.1111/jfpp.14078;Từ->đến trang: online;Năm: 2019
Lĩnh vực: Khoa học; Loại: Bài báo khoa học; Thể loại: Quốc tế
TÓM TẮT
This study focuses on the optimization of isoflavones extraction from soybeans cultivated in Quangnam province, Vietnam, using aqueous ethanol solvent extraction. The total isoflavone concentration was determined with six isoflavone standards including daidzin, glycitin, genistin, daidzein, glycitein, and genistein by Reversed Phase HPLC method. The effects of temperature, extraction time, and ratio of solvent to material on the extracted isoflavone content were investigated for use in the experimental planning method with full element 23 and optimization using the Box‐Wilson model. The results of the optimization showed that the optimal conditions of isoflavones extraction from soybeans using ethanol 80% was in temperature of 72.5°C, extraction time of 67.5 min, and solvent to dry soybean ratio of 26.5/1 (ml/g). The maximum amount of isoflavone content obtained from this extraction condition was 1,932.44 µg/g dry matter.
ABSTRACT
This study focuses on the optimization of isoflavones extraction from soybeans cultivated in Quangnam province, Vietnam, using aqueous ethanol solvent extraction. The total isoflavone concentration was determined with six isoflavone standards including daidzin, glycitin, genistin, daidzein, glycitein, and genistein by Reversed Phase HPLC method. The effects of temperature, extraction time, and ratio of solvent to material on the extracted isoflavone content were investigated for use in the experimental planning method with full element 23 and optimization using the Box‐Wilson model. The results of the optimization showed that the optimal conditions of isoflavones extraction from soybeans using ethanol 80% was in temperature of 72.5°C, extraction time of 67.5 min, and solvent to dry soybean ratio of 26.5/1 (ml/g). The maximum amount of isoflavone content obtained from this extraction condition was 1,932.44 µg/g dry matter.
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