发酵豆粕中大豆异黄酮的提取及含量测定  

The extraction and content determination of soybean isoflavonesin in the fermented soybean meal

作　　者：张晓峥[1] 邢蓬蕊 张显香 于鑫[1] 朱伟伟[1] 杨志孝[1] 

机构地区：[1]泰山医学院,山东泰安271016

出　　处：《泰山医学院学报》2015年第1期57-60,共4页Journal of Taishan Medical College

基　　金：山东省青少年科学研究所项目基金(13DJS072)

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 investi-gate 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. 27mg/g,soy-bean mealˊs content was 1. 86mg/g and soybeanˊcontent was 2. 59mg/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.

关 键 词：发酵豆粕 大豆异黄酮 超声提取 

分 类 号：R284.2[医药卫生—中药学]