大豆异黄酮的提取及其抗氧化稳定性研究  

Extraction Technology and antioxidation stability of Soybean Isoflavones

作　　者：李万林[1] 钟姣姣[1] 刘方平[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723000

出　　处：《西部皮革》2014年第6期16-21,共6页West Leather

基　　金：陕西理工学院大学生科技爱好者协会--大学生创新实验项目(项目编号UIRP14001)

摘　　要：以大豆粉为原料,分别以超声波辅助和微波辅助提取大豆异黄酮。在单因素实验基础上,通过正交试验优化确定最佳提取工艺。结果表明:大豆提取异黄酮工艺方法中超声辅助提取法优于微波辅助提取法,其最佳工艺条件为:乙醇质量分数80%,超声时间20 min,超声温度50℃,料液比1∶20。金属离子除K+和Ca2+外,Zn2+、Cu2+、Mg2+对大豆异黄酮抗氧化活性稳定性影响较为明显。这可为大豆异黄酮的综合利用开发提供依据。The extraction conditions of soy isoflavones from soybean were optimized through orthogonal ex-periments on the base of single-factor tests. The results showed that the ultrasonic-assisted extraction method was better than microwave-assisted method, and the obtained optimum parameters for ultrasonic-assisted extraction method were as follows：concentration of ethanol 80%, ultrasonic time 20 min, ultrasonic temperature 50 ℃, ratio of liquid to material 20 mL/g. The stability of antioxidant activity of soybean isoflavones is significantly influenced by metal ions Zn2＋, Cu2＋and Mg2＋, but less influenced by K＋and Ca2＋metal ions. These results provide a basis for the application and comprehensive development of soybean isoflavones to some extent.

关 键 词：大豆 超声波 微波 大豆异黄酮 抗氧化稳定性 

分 类 号：TS529.1[轻工技术与工程—皮革化学与工程]