Optimize The Extract Technology Of Soybean Isoflavones And Soyasaponins And Analysis Of Soybean Variety

Soybean is ripe seed of the leguminous plant-Glycinemax(L)Merr.. The soybean occupies an important position in the world's diet structure, and it has lots of nutrient substance and active components. The soybean main composition are protein 35％, fat 16～21％, carbohydrate 23～27％, water and crude fiber about 15％, besides it has 2％soybeanisoflavones and Soyasaponins, and the Soybean isoflavones have 0.1～0.5％. The soybean is important edible oil material and protein from food in our country. The soybean isoflavones and Soyasaponins have stronger activity of pharmacology, they can cure and prevent many kinds of diseases, and they have a good application prospect on pabular and medical industry, so we can say the soybean is a significance plant which in the domain of dietetics and pharmacology. Jilin is a province which has large foodstuff production, and the soybean is main crop. The deep processing and comprehensive utilization of soybean products have large potential of research and exploitation. The exploitation of Soybean isoflavones and Soyasaponins will be a hot spot on their research and exploitation.The traditionary extract methods of the Soybean isoflavones and Soyasaponins always use the organic solvent which has good penetration ability, such as methanol, but these organic solvent have some noxious. Give some inconvenient to direct use for us and industrialized manufacture. This experiment has design two independent extract technology, the first is use the edible ethanol to extract, and definite the best extract condition of the Soybean isoflavones and Soyasaponins. And use the HPLC to analysis 8 variety of soybean's diversity in jilin province. Use the ultrafiltration system to purification the extract solvent, remove the protein, and analysis the purity coefficient of the Soybean isoflavones after purificationed, at last use the lyophilizer to freeze-dry the product and conserve it.The second extact technology used water to extract, and definite the best extract condition of the Soybean isoflavones and Soyasaponins. But the pre of extract solvent has lots of dissolution protein, which would grave interfere the detection and post-proceeding. This experiment use the method of salting out-isoelectric point to remove most of crude protein, and use the ultrafiltration system to purification the extract solvent, remove the protein completely. And use the HPLC to analysis the purity coefficient of the Soybean isoflavones after purificationed, at last use the lyophilizer to freeze-dry the product and conserve it.This expriment definite the best ethanol and water extract condition of the Soybean isoflavones and Soyasaponins, the condition of HPLC and ultrafiltration system, and analysis the content of soybean isoflavones of 8 genotype of soybean's diversity in jilin province. So the main conclusions are:1. The best ethanol extract condition of the Soybean isoflavones are: use 80％edible ethanol concentration, 80℃extracting temperature, 1: 15 the radio of defatted soybean meal to solvent, 3 hours extracting time for each of two extracting processes. The extraction rate of isoflavones is 0.47％. 2. The best water extract condition of the Soybean isoflavones are: 70℃extracting temperature, 1: 18 the radio of defatted soybean meal to solvent, 1 hours extracting time for each of three extracting processes. The extraction rate of isoflavones is 0.42％.3. The best ethanol extract condition of the Soyasaponins are: 70％edible ethanol concentration, 80℃extracting temperature, 1: 18 the radio of defatted soybean meal to solvent, 4hours extracting time for each of two extracting processes.4. The best water extract condition of the Soyasaponins are: use the 80℃extracting temperature, 1: 18the radio of defatted soybean meal to solvent, 2 hours extracting time for each of two extracting processes.5. The Soybean isoflavones detect condition of HPLC are: use the Agilent1100 high performance liquid chromatograph, the eluent is methanol/water/acetic acid=28/71/1, methanol 28％～70％(0～30min), flow rate is 1.0ml/min, detection is 260nm, temperature is 30℃, injection is 10ul.6. The condition of ultrafiltration system: We want to decide which specif of membrane will be the best remove rate of protein, and then the percent of loss of Soybean isoflavones is least. By the contrast of the different specif of membrane, we found the specif of membrane used the water is, and the remove rate of protein can be 100％, the percent of loss of Soybean isoflavones is22.23％. The specif of membrane used the ethanol is 5k, the remove rate of protein can be 100％, the percent of loss of Soybean isoflavones is22.35％.7. Use the high performance liquid chromatograph to analyse the differential content of soybean isoflavones of 8 cultivar of soybean. We found the Jinongl 7 which has the highest content of soybean isoflavones, the content can reach to 6.6‰.