酱油渣中提取油脂和黄酮

目的]探讨从酱油渣中提取油脂和黄酮类物质的最佳工艺参数,为酱油渣资源的进一步开发利用提供基础数据.方法]在单因素实验的基础上,采用正交设计方法,研究各因素对油脂和黄酮提取率的影响.结果]研究表明,油脂提取最佳条件为:酱油渣与异丙醇比例为1:13,超声温度50℃,超声时间30 min,该条件下油脂的提取率为34.76%;从脱脂酱油渣中提取黄酮的最佳条件为:50%乙醇、料液比1:30、超声时间15 min、提取温度60℃,在此条件下,黄酮的提取量为2.471 0 mg/g.结论]利用超声波辅助提取技术从酱油渣中提取油脂和黄酮可行.

Extraction Process of Oil and Flavonoids from Soy Sauce Residue

Objective ] Oil and flavones were extracted with assistance of ultrasonic from soy sauce residue and the extraction process was optimized. The results may provide basic information for the further development of soy sauce residue resources. tied out. Results] Methods ] On the basis of one - factor - at - a - time experiments, the orthogonal test was car- The results showed the optimal extracting conditions for oil extaction were ratio of soy sauce residue to isopropyl alcohol solution of 1 ： 13, ultrasonic temperature of 50 ℃ and ultrasonic time of 30 min. Under these conditions, the extraction yield of oil was 34.76%. The optimal extracting conditions for flavonoids extraction were concentration of ethanol 50%, ratio of defatted soy sauce residue to 50% ethanol 1 ： 30, ultrasonic tempera- ture 60 ℃ and ultrasonic time 15 min, and the extraction yield of flavonoids was 2. 4710mg/g. Conclusion] Extraction of oil and flavones with assistance of ultrasonic from soy sauce residue had good feasibility.