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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 13. no 6
발행연도
수록면
719 - 723 (5page)

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초록· 키워드

Isoflavones were extracted from soybean hypocotyl using aqueous alcohols with different water contents. Malonylglycosides accounted for more than 70% of total isoflavones, followed by glycosides. Soybean hypocotyl contained 6-7 times more isoflavones than corresponding soybean cotyledon, making soybean hypocotyl ideal source for isoflavone production. Most suitable solvent for extracting isoflavones from soybean hypocotyls was 40-60% aqueous ethanol. Initial extraction rate of isoflavones from powdered hypocotyl was faster than with whole hypocotyl, although, after 60 min, isoflavone concentrations in supernatant were equal regardless of particle sizes. Optimum temperature and time for extraction was 60℃ and 1 hr, respectively. Malonylglycosides of isoflavones were hydrolyzed into their respective glycosides at 80℃. Volume of extraction solvent-to-hypocotyl ratio (v/w) must be above 6 for maximum extraction yield.
#ethanol #extraction #isoflavone #organic solvents #soybean
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgements
  6. References

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UCI(KEPA) : I410-ECN-0101-2013-573-001294805