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《Transactions of The Chinese Society of Agricultural Engineering》 2001-06
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Microwave Extraction of Total Isoflavones From P.Lobata

Chen Bin 1, Nan Qingxian 1, Lü Ling 1, Zhou Xicheng 2 (1.College of Food Science, China Agricultural University, Beijing 100094, China; 2.Institute of Space Medic Engineering, Beijing 100094, China)  
Microwave extraction of total isoflavones from P.Lobata powder was studied. The result of quantitative analysis of total isoflavones indicates that under the condition of 77% alcohol, the ratio of solid to liquid is 1∶14, the temperature was at below 60℃, and the solution was treated at regular intervals for three times, the extracting rate of total isoflavones was more than 96%. Compared to the traditional extraction, microwave extraction not only provides higher production rate but also has the advantages of being fast and energy saving.
【Fund】: 湖南省科技厅 2 0 0 0年重点攻关项目 ( 0 0 NKY10 10 - 0 1)
【CateGory Index】: TQ463
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