Preventive Nutrition and Food Science

  • 제10권3호
  • /
  • Pages.290-293
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  • 2005
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Optimization of Isoflavone Extraction from Soy Germ - Research Note-

  • Bae, Sang-Moon (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Jang, Chan-Ho (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Kim, Jang-Hoon (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Lim, Hyun-Ae (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Kim, Joo-Ryong (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Kim, Jeong-Hwan (Department of Food Science and Technology, Geongsang National University) ;
  • Kim, Jong-Sang (Department of Animal Science and Biotechnology, Kyungpook National University)
  • 발행 : 2005.09.01
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초록

Soy isoflavones have drawn much attention due to their potential to prevent breast and prostate cancers, osteoporosis, heart disease, and other postmenopausal symptoms. Soy germ is one of the richest sources of isoflavones, and thus has good potential to be used as the ingredient of health foods. This study examined the extraction rate of isoflavones from soy germ at various conditions. After the effect of extraction temperature and duration on isoflavones extraction from soy germ was examined, the optimum concentration of ethanol as extraction solvent was determined. When ethanol concentration was fixed at $60\%\;(v/v)$, the maximum isoflavone extraction was achieved at 2 hrs and $30^{\circ}C$. Among various concentrations of ethanol tested, $80\%\;(v/v)$ ethanol showed the highest extraction efficiency. In conclusion, the maximum extraction of isoflavones was obtained using $80\%\;(v/v)$ ethanol as a solvent, at $30^{\circ}C$ of temperature, and 2 hrs of extraction time.

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참고문헌

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