2007•Science and Technology of Cereals,oils and FoodsRequires access

The study on alcohol extraction of soybean isoflavones from soybean residue

Li Ma

Abstract

The best extractions technology of soybean isoflavones from soybean residue with alcohol.was discussed in the article.The effect of concentrate and amount of alcohol,temperature,times of extraction on the yield of soybean isoflavones were discussed.At the same time,the content of Genistein and Daidzein was determined by HPLC.The optimal processing is 14 times,volume 70% alcohol,1hour and 70℃.

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Key concepts: Daidzein, Isoflavones, Genistein, Residue (chemistry), Alcohol, Chemistry, Chromatography, Food science