全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...
大豆科学  2008 

微波辅助提取大豆甙元工艺研究

DOI: 10.11861/j.issn.1000-9841.2008.01.0124

Keywords: 挤压蒸煮,大豆甙元,微波,脱脂饼粕,提取

Full-Text   Cite this paper   Add to My Lib

Abstract:

大豆甙元是大豆中一种生理活性物质,挤压技术和微波提取技术对其提取效果影响尚未见报道。本文研究挤压膨化技术对大豆甙元提取的影响,并确定最佳的微波提取条件。在考察液料比、微波时间等单因素对大豆甙元得率影响的基础上,选取微波时间、料液比和浸置时间进行三因素三水平的响应曲面试验,以确定微波辅助提取大豆甙元最佳条件。并以微波辅助提取未经挤压的大豆、挤压处理过的大豆用乙醇作为溶剂提取、未挤压未微波的大豆中大豆甙元得率作为对照。试验结果表明微波辅助提取大豆甙元的最佳条件为乙醇浓度为90%,提取时间为5min,微波火力为0.6,提取液pH为2,液料比(V/W)为30,提取1次。得率为0.26%,显著高于对照试验。挤压膨化技术处理有利于大豆甙元的提取,微波技术提取大豆甙元效果优于对照。

References

[1]  Araújo J M A,Silva M V,and Chaves J B P.2007.Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidases.Food chemistry,105:266-272
[2]  Careri M,Corradini C,Elviri L,and Mangia A.2007.Optimization of a rapid microwave assisted extraction method for the liquid chromatography electrospray-tandem mass spectrometry determination of isoflavonoid aglycones in soybeans.Journal of Chromatography A,1152(1):274-279
[3]  Constantinou A I,White B E,Tonetti D,Yang Y,Liang W,Li W,and van Breemen R B.2005.The soy isoflavone daidzein improves the capacity of tamoxifen to prevent mammary tumours.European Journal of Cancer,41(4):647-654
[4]  Du S K,Wei Y M,and Zhang B.2005.Changes of Material Components during Extrusion.Journal of the Chinese Cereals and Oils Association,20(3):39-43,47 (杜双奎,魏益民,张波.2005.挤压膨化过程中物料组分的变化分析.中国粮油学报,20(3):39-43,47)
[5]  Liggins J,Bluck L J C,Coward W A,and Bingham S A.1998.Extraction and quantification of daidzein and genistein in Food.Analytical Biochemistry,264(1):1-7
[6]  Li Y,Zhao S F,Li T,Hou X D,and Shi R C.2006.The application of microwave -assisted extraction technique in food industry.China Brewing,(9):5-8(李扬,赵树法,李婷,侯晓东,施瑞城.2006.微波辅助萃取技术在食品工业中的研究进展.中国酿造,(9):5-8
[7]  Pilli T De, Severini C,Baiano A,Derossi A,Arhaliass A,and Legrand J.2005.Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal:preliminary study.Journal of Food Engineering,70:109-116
[8]  Rostagno M A,Palma M,and Barroso C G.2007.Microwave assisted extraction of soy isoflavones.Analytica Chimica Acta,588(2):274-282
[9]  Wang H B, Liu D C,Li Y M,and Wang H Y.2006.Study on the Processing of Extracting Soy Isoflavone Aglycone by Acid Hydrolysis.Food Science,24(4):98-101 (汪海波,刘大川,李永明,汪海婴.2006.酸水解法提取大豆异黄酮甙元工艺研究.食品科学,24(4):98-101)
[10]  Wang W N, Quan X J,and Lu T J.2005.Study on extracting isoflavones circularly from soy residue with uniform design.Soybean Science,24(1):75-77 (王万能,全学军,陆天健.2005.均匀设计超声波循环提取豆粕异黄酮的研究.大豆科学,24(1):75-77)
[11]  Wei Y M, Jiang C X,and Zhang B.2005.Effects of processing parameters on extrudant qualities.Journal of the Chinese Cereals and Oils Association,20(2):33-36,40(魏益民,蒋长兴,张波.2005.挤压膨化工艺参数对产品质量影响概述.中国粮油学报,20(2):33-36,40)
[12]  Xu H H, Shen D C,and Xu Y.2004.Influence of soybean oil and meal qualities produced by extruding-expelling.Journal of Agricultural Mechanization Research,6:60-62 (徐红华,申德超,许岩.2004,挤压膨化技术对大豆油脂及豆粕质量的影响.农机化研究,6:60-62)
[13]  Xu H N, and He C H.2007.Extraction of isoflavones from stem of Pueraria lobata (Willd.) Ohwi using n-butanol/water two-phase solvent system and separation of daidzein.Separation and Purification Technology,56(1):85-89
[14]  Yang M Q, Chen W,and Feng L.2006.Research progress of biological functions of soybean isoflavone.Soybean Science,25(3):320-324(杨茂区,陈伟,冯磊.2006.大豆异黄酮的生理功能研究进展.大豆科学,25(3):320-324)
[15]  Zhang Y Z, and Shi D D.2003.The research on extract isoflavone through microwave pretreatment.Science and Technology of Cereals,Oils and Foods,11(3):8-10(张永忠,石冬冬.2003.微波法预处理提取大豆异黄酮的研究.粮油食品科技,11(3):8-10)

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133