食品辐照与辐照食品的检测方法  

Optimization of Process Conditions of Extracting Soybean Isoflavones from Fermented Soybean Meal

作　　者：孙洁心[1] 孙强[1] 张永忠[2,3] 

机构地区：[1]黑龙江农垦职业学院,黑龙江哈尔滨150025 [2]东北农业大学应用化学系,黑龙江哈尔滨150030 [3]教育部大豆生物学重点实验室,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2012年第9期1-3,共3页Food Research and Development

基　　金：国家高技术研究发展计划（863计划）（2008AA1OZ331）

摘　　要：一食品辐照的概况食品辐照（food irradiation）是指利用电离辐射在食品中产生的辐射化学与辐射生物学效应而达到抑制发芽、延迟或促进成熟、杀虫、杀菌。This paper aims to optimize the extraction conditions of isoflavones from fermented soybean. According to the solo factors test, it is ascertained that the extraction technological conditions of isoflavones from fermented soybean residue was the proportion of ethanol 60 %, the solid-liquid ratio 200 g/L, the room temperature, the total time 60 rain and extraction twice. The gross product of isoflavones was 2 855.485 Ixg/g with this understanding.

关 键 词：食品辐照 辐照食品 辐射生物学效应 检测 抑制发芽 辐射化学 电离辐射 杀菌 

分 类 号：TS205.9[轻工技术与工程—食品科学]