Microwave assisted extraction of soy isoflavones

被引：127

作者：

Rostagno, Mauricio A. ^{[1
]}

Palma, Miguel ^{[1
]}

Barroso, Carmelo G. ^{[1
]}

机构：

[1] Univ Cadiz, Fac Ciencias, Grp Invest Quim Anal Vino & Prod Agroalimentarios, Dept Quim Anal, E-11510 Puerto Real, Spain

来源：

ANALYTICA CHIMICA ACTA | 2007年 / 588卷 / 02期

关键词：

microwave assisted extraction; soybeans; isoflavones;

D O I：

10.1016/j.aca.2007.02.010

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A fast and reliable analytical method using microwave assisted extraction has been developed. Several extraction solvents (methanol (MeOH) and ethanol (EtOH), 30-70% in water and water), temperatures (50-150 degrees C), extraction solvent volume, as well as the sample size (1.0-0.1 g) and extraction time (5-30 min) were studied for the optimization of the extraction protocol. The optimized extraction conditions for quantitative recoveries were: 0.5 g of sample, 50 degrees C, 20 min and 50% ethanol as extracting solvent. No degradation of the isoflavones was observed using the developed extraction protocol and a high reproducibility was achieved (> 95%). (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：274 / 282

页数：9

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