Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce

ObjectiveTo study a method for extracting soybean isoflavones in lobster Sauce,and measure the product.MethodsDry and shatter the Lobster Sauce,degrease it by multialkyl,extract isoflavones by alcohol,resin,hypervelocity.Contents of the isoflavones(Genistein and Daidzein)was measured by TLC and UV.ResultsAll the methods can get isoflavones,the curves showed their maximum absorbtion in 258 nm and 250 nm.ConclusionHypervelocity extraction method is simple,sensitive and rapid.Lobster Sauce have Daidzein of 0.46 percent,Genistein of 0.41 percent.