豆粕中大豆异黄酮的超临界萃取工艺及性质研究  

Study on Supercritical Fluid Extraction Technology and Characteristics of Isoflavones from Soy Bean Meal

作　　者：潘利华[1] 罗建平[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2008年第9期288-290,共3页Food Science

基　　金：安徽省自然科学基金项目(050410301);合肥工业大学科学发展基金项目(053001F)

摘　　要：以脱脂豆粕为原料,通过正交试验,对超临界流体萃取法提取大豆异黄酮的工艺进行了优化研究,并测定了提取物的抗氧化性和抑菌性。实验结果表明,各因素对异黄酮提取率的影响程度由大到小依次为:萃取温度、萃取压力、夹带剂用量、萃取时间。抗氧化性研究表明,豆粕异黄酮浓度分别达1.0mg/ml和1.2mg/ml时,对·OH和O2·的清除率大于50%。抑菌性实验发现,豆粕异黄酮对金黄色葡萄球菌、枯草芽孢杆菌和地衣芽孢杆菌有较强的抑制作用。The supercritical CO2 extraction technology of isoflavones from soy bean meal was potimized by orthogonal test,and the antioxidant and antimicrobial activeties of the isoflavones were determined. The experimental results showed that the order of different factors affecting extraction rate is extraction temperature 〉 operation pressure 〉 amount of modifier 〉 extraction time. The scavenged rates of ~ OH and O~ ~ are both above 50% when the concentrations of the isoflavones are 1.0 mg/ml and 1.2 mg/ml, respectively. The products can inhibit the growth of Staphylococcus aureus, Bacillus subtilis and B.licheniformis.

关 键 词：豆粕 染料木素 超临界流体萃取 抗氧化 抑菌 

分 类 号：S565.1[农业科学—作物学]