Study on microwave extraction of total isoflavones from soy sauce residue
微波提取酱渣中总异黄酮的实验研究

The extraction of total isoflavones from soy sauce residue(SSR) was studied by microwave method.The effects of microwave power,ethanol concentration,ratio of material to solvent,microwave treatment time and extraction frequency on the extraction yield were investigated.On the basis of the single-factor experiments,the orthogonal experiment was used in the optimization of technological parameters.The experimental results showed that the optimum conditions of microwave extraction were as follows: microwave po...