酸-超声水解法对大豆苷元转化的影响  

Effect of combined acid-ultrasonic processing on the conversion of soybean isoflavones to aglycones

作　　者：李笑梅[1] 王如梦 LI Xiao-mei;WANG Ru-meng(Key Laboratory of Food Science and Engineering,College of Food Science and Engineering,Harbin University of Commerce,Harbin 150076)

机构地区：[1]哈尔滨商业大学食品科学与工程学院,黑龙江省食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国食品添加剂》2018年第11期140-149,共10页China Food Additives

基　　金：黑龙江省科技厅应用技术项目(G013B203)

摘　　要：以经过炒制后的大豆异黄酮粉为原料,采用单元因素和响应曲面法先后对酸水解和超声水解条件进行优化,用HPLC法测定结合型和游离型大豆异黄酮含量,计算苷元转化率。得到结果为:酸水pH 3.2,时间3.9 h,温度82℃,苷元转化率31.34%;超声温度35℃,功率200 W,时间1.95 h。苷元转化率43.81%。超声可使苷元转化率提高12.47%,有使糖苷转化为苷元的水解作用,此外研究结果表明将单一方法相继联合使用,对苷元转化率有叠加效果。In this paper,Ssoybean isoflavone powder after stir -frying is used as raw material,The conditions of acid hydrolysis and ultrasonic hydrolysis of soybean isoflavone powder were optimized by unitsingle factor and response surface methodology.Content of s Soybean isoflavones and aglycones were detected by high performance liquid chromatography (HPLC),and the conversion rate of aglycone was calculated.The results showed that conversion rate of aglycones was 31.34%with acid water pH 3.2,a hydrolysis time of 3.9h and a temperature of 82℃,and conversion rate of aglycones was 43.81%with were the conversion rate of aglycones was 31.34%.ultrasonic temperature of 35℃,a power of 200W,and a time of 1.95h.The conversion rate of aglycones was 43.81%under this condition.Ultrasonic can increase the conversion rate of aglycones by 12.47%.It can hydrolyze glycosides into aglycones.In addition,the results show that the combination of single method has superposition effect on aglycone conversion.

关 键 词：大豆苷元 酸水解 超声波 转化率 

分 类 号：TS202.1[轻工技术与工程—食品科学]