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中文摘要：
以垦农4号大豆的豆芽为原料,通过正交试验优化了大豆芽中异黄酮的超声波-微波协同提取工艺,使用激光粒度分析方法考察了大豆芽样品提取处理后的粒度分布情况,采用二倍稀释法和牛津杯法评价异黄酮提取物对大肠杆菌和金黄色葡萄球菌的抑制作用。大豆芽异黄酮的最佳超声波-微波协同提取工艺条件为：乙醇溶液体积分数50%,料液比1：25（g·mL^-1）,提取温度65℃,提取时间250s,该条件下提取率为0.387%;超声波-微波协同提取工艺下大豆芽样品粒度高于热水浴提取。超声波-微波协同提取法对大豆芽异黄酮提取效果较好的原因可能是超声波和微波协同处理使样品粉末结构变得松散、体积变大,从而促进了异黄酮与提取溶剂之间的传质作用。大豆芽异黄酮提取物对金黄色葡萄球菌有较好的抑制作用,最小抑菌浓度为265mg·mL^-1,对大肠杆菌没有明显的抑制效果。
英文摘要：
A procedure for ultrasound-microwave assisted extraction of isoflavone from sprouts of Kennong 4 soybean was optimized using the orthogonal test. The particle size distribution of sprout samples after extraction was determined by laser diffraction particle sizing method. The antibacterial activities of isoflavone extract against Escherichia coli and Staphylococcus aureus were analyzed by broth dilution method and Oxford cup method. The results showed that the optimal extraction condition included ethanol concentration of 50% （v/v）, material-liquor ration 1：25 （g·mL^-1）, extraction temperature 65℃, and extraction duration 250s. The best extraction rate of 0.387 was achieved under this condition, and particle size of soybean sprout samples from ultrasound-microwave assisted extraction was significant increased than that from heating extraction, which indicated that the loosened structure and increased volume of samples after extraction by microwave-ultrasound synergism could facilitate the mass transfer between isoflavone and extraction. Isoflavone extract had significant antibacterial effect against Staphylococcus aureus , and the minimum inhibitory concentration （MIC） was 265 mg·mL^-1, however, had little effect on Escherichia coli.
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