Study on Technology of Ultrasound-assisted Extracting for Soy Isoflavones in Soybean Meal

Using soybean meal as raw material, soybean isoflavone was extracted through the ultrasonic with its extraction rate as the index. On the basis of single factor experiments, the optimum extraction conditions of soy isoflavone from soybean meal were determined through orthogonal experiments. The results showed that the optimum process conditions on the extraction of soybean isoflavones from soybean meal were: the ratio of solid to liquid 1∶20, ethanol concentration 80%, ultrasonic time 30 minutes, ultrasonic temperature 60℃. Under the condition of the process, the average extraction rate of soy isoflavones was 0.3522%.