Optimization of Ultrasound-Assisted Extraction Procedure to Determine Total Isoflavones in Chinese Soybean Cheese by Box鈥揃ehnken Design

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• 作者：Wang Jianming (1)
  Geng Yuan (1)
  Li Ping (1)
  Hu Feng (1)
  Li Liying (1)
  
• 关键词：Isoflavones ; Chinese soybean cheese ; Ultrasound ; assisted extraction ; RSM
• 刊名：Food Analytical Methods
• 出版年：2013
• 出版时间：February 2013
• 年：2013
• 卷：6
• 期：1
• 页码：221-226
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• 作者单位：Wang Jianming (1)
  Geng Yuan (1)
  Li Ping (1)
  Hu Feng (1)
  Li Liying (1)
  
  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
  
• ISSN：1936-976X

文摘

Isoflavones from Chinese soybean cheese were extracted with aqueous ethanol. Single-factor experiment design was employed to optimize the solid-to-liquid ratio (in grams per milliliter), ethanol concentration (in percent), extraction time (in hours), and extraction temperature (in degrees Celsius). The solid-to-liquid ratio was 1.5:10 (g/mL), and ethanol concentration (50聽%鈥?0聽%), extraction time (2鈥?聽h), extraction temperature (50鈥?0聽掳C) were used for further optimization of extraction conditions. The optimal conditions for the ultrasound-assisted extraction of total isoflavones from Chinese soybean cheese were determined using response surface methodology (RSM) by Box鈥揃ehnken design. Three variables 鈥渆thanol concentration, extraction time and extraction temperature鈥?were regarded as factors in the optimization study. The optimal conditions for total isoflavone extraction in Chinese soybean cheese were: ethanol concentration of 65.43聽%, extraction temperature of 65.38聽掳C, and extraction time of 2.51聽h. The verification experimental OD value was 0.534, which agreed with the predicted value, thus indicating suitability of the model employed and the suitability of RSM in optimizing the extraction conditions.