发酵豆粕中大豆异黄酮的提取及含量测定
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摘要
目的利用超声法从发酵豆粕中提取大豆异黄酮,探究出最佳提取条件,并对其含量进行测定。方法利用微生物发酵方法对豆粕进行发酵处理,通过超声及溶剂萃取提取方法提取发酵豆粕中大豆异黄酮,进而通过单因素及正交试验探究出最佳提取条件,利用紫外分光度法测定含量,并与未发酵豆粕中大豆异黄酮含量进行比较。结果发酵豆粕中大豆异黄酮含量达到3.27 mg/g,豆粕中含量为1.86 mg/g,大豆中含量为2.59 mg/g。豆粕发酵后大豆异黄酮的含量显著提高,是豆粕含量的1.76倍,大豆含量的1.26倍。结论发酵豆粕可作为提取大豆异黄酮的良好原料,提高豆粕附加值的同时可以节约有限的大豆资源。
Objective: To extract soybean isoflavones from fermented soybean meal by ultrasonic method,and investigate the best extraction conditions. Methods: Soybean meal was fermented by the method of microorganism fermentation,then ultrasound and solvent extraction method was used to extract soybean isoflavones in soybean meal fermentation. The best extraction conditions were explored through single factor and orthogonal test. Finally,ultraviolet spectrophotometry was used to determine content. Results: The content of soybean isoflavones in the fermented soybean meal was 3. 27 mg / g,soybean meal's content was 1. 86 mg / g and soybean'content was 2. 59 mg / g. Conclusion: Fermented soybean meal can be a good raw material to extract soybean isoflavones,and enhances the additional value of the soybean meal,which can save limited resources of soybean.
Objective: To extract soybean isoflavones from fermented soybean meal by ultrasonic method,and investigate the best extraction conditions. Methods: Soybean meal was fermented by the method of microorganism fermentation,then ultrasound and solvent extraction method was used to extract soybean isoflavones in soybean meal fermentation. The best extraction conditions were explored through single factor and orthogonal test. Finally,ultraviolet spectrophotometry was used to determine content. Results: The content of soybean isoflavones in the fermented soybean meal was 3. 27 mg / g,soybean meal's content was 1. 86 mg / g and soybean'content was 2. 59 mg / g. Conclusion: Fermented soybean meal can be a good raw material to extract soybean isoflavones,and enhances the additional value of the soybean meal,which can save limited resources of soybean.
引文
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[3]Kim JJ,Kim SH,Hahn SJ,et al.Changing soybean isoflavone composition and concentrations under two different storage conditions over three years[J].Food Research International,2005,38:435-444.
[4]Kim JS,Kwon CS.Estimated dietary isoflavone intake of Korean population based on National Nutrition Survey[J].Nutrition Research,2001,21:947-953.
[5]吴小刚,曾莹.β-葡萄糖苷酶高产菌的筛选[J].中国酿造,2005,20(9):142161.
[6]朱熹,田慧云.混合发酵去除豆粕中抗营养因子最佳发酵条件的探究[J].养殖与饲料,2007,15(1):9-12.
[2]井乐刚,张永忠,杨健.大豆异黄酮在保健食品和医药中应用的研究进展[J].植物学报,2002,19(6):692-697.
[3]Kim JJ,Kim SH,Hahn SJ,et al.Changing soybean isoflavone composition and concentrations under two different storage conditions over three years[J].Food Research International,2005,38:435-444.
[4]Kim JS,Kwon CS.Estimated dietary isoflavone intake of Korean population based on National Nutrition Survey[J].Nutrition Research,2001,21:947-953.
[5]吴小刚,曾莹.β-葡萄糖苷酶高产菌的筛选[J].中国酿造,2005,20(9):142161.
[6]朱熹,田慧云.混合发酵去除豆粕中抗营养因子最佳发酵条件的探究[J].养殖与饲料,2007,15(1):9-12.