Pressurized Microwave-Assisted Extraction of Isoflavones from Soy
Design-Expert 7.0 software was used to carry out the response surface test on isoflavones extraction from soybean. The three factors of ethanol mass fraction, pressure and ratio of liquid to solid were investigated and their optimal values were determined to be: 61.50%, 152.00 KPa and 21:1, respectively. Under the optimal conditions, the maximum extraction rate of 3.58 mg/g was obtained, which is about 11% higher than that obtained at atmosphere. The established second multivariate regression equation was proven to be consistent with the experiment and can be used to predict the extraction rate of the isoflavones from soybean under different technical conditions.
Helen Zhang and David Jin
J. N. Zeng et al., "Pressurized Microwave-Assisted Extraction of Isoflavones from Soy", Advanced Materials Research, Vol. 366, pp. 486-489, 2012