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KMID : 1160620050100030290
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Preventive Nutrition and Food Science
2005 Volume.10 No. 3 p.290 ~ p.293
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Optimization of Isoflavone Extraction from Soy Germ - Research Note-
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Bae Sang-Moon
Jang Chan-Ho
Kim Jang-Hoon
Lim Hyun-Ae
Kim Joo-Ryong
Kim Jeong-Hwan
Kim Jong-Sang
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Abstract
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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℃. 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℃ of temperature, and 2 hrs of extraction time.
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KEYWORD
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isoflavones, soy germ, HPLC analysis, extraction
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