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Enhanced extraction of isoflavones from Korean soybean by ultrasonic wave
| Content Provider | Semantic Scholar |
|---|---|
| Author | Lee, Kwang Jin Row, Kyung Ho |
| Copyright Year | 2006 |
| Abstract | The amounts of isoflavones extracted from Korean soybean by various ultrasonic waves were compared using 60% aqueous ethanol solution. The effect on extraction yield of variations in solvent composition, temperature, and extraction time was investigated. The experimental results confirmed that ultrasonic waves are a desirable method to extract isoflavones from Korean soybean. The highest yield of aglycone isoflavones was obtained by ultrasonic waves with a frequency of 20 KHz and an extraction time of 10 min, which produced yields of glycoside and aglycone isoflavones three-fold greater than those by dipping method. |
| Starting Page | 779 |
| Ending Page | 783 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| DOI | 10.1007/BF02705927 |
| Volume Number | 23 |
| Alternate Webpage(s) | https://page-one.live.cf.public.springer.com/pdf/preview/10.1007/BF02705927 |
| Alternate Webpage(s) | https://www.cheric.org/PDF/KJChE/KC23/KC23-5-0779.pdf |
| Alternate Webpage(s) | https://doi.org/10.1007/BF02705927 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
