碱-低压复合法对大豆苷元转化的影响  

Effect of Combined Alkali-Low Pressure Processing on the Conversion of Soybean Isoflavones to Aglycones

作　　者：李笑梅[1] 陈知秋 向世新 LI Xiaomei;CHEN Zhiqiu;XIANG Shixin(Key Laboratory of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品科学》2018年第14期288-295,共8页Food Science

基　　金：黑龙江省科技厅应用技术项目(G013B203);黑龙江省自然科学基金项目(C201201);黑龙江省高校科技创新团队建设计划项目(2010td04)

摘　　要：以市售大豆异黄酮粉为原料进行碱水解,在碱水解最优条件下探究低压对大豆苷元转化的影响。采用高效液相色谱法测定大豆苷元和葡萄糖苷产量,分别以葡萄糖苷增长率和苷元转化率为指标,以碱水解时间、温度、pH值和低压作用时间、料液比、压力为因素,通过单因素试验考察各个因素参数独立变化时水平对指标的影响,再以响应面法研究各因素及其交互作用对指标影响,优化工艺条件。结果表明:碱水解最优条件为pH 11.5、温度63℃、时间49 min,葡萄糖苷型大豆异黄酮的增长率可达286.40%。在此基础上进行低压处理,压力0.25 MPa、料液比1∶120(g/mL)、时间10 min,苷元转化率达16.65%。Commercial soybean power was hydrolyzed under alkaline conditions and then treated at low pressure levels. Our aim was to investigate the effect of alkaline hydrolysis under optimized conditions followed by low pressure processing on the conversion of soybean isoflavones to aglycones. Soybean isoflavones and aglycones were detected by high performance liquid chromatography（HPLC）. The two processes were optimized using one-factor-at-a-time method and response surface methodology. In the alkaline hydrolysis process, hydrolysis time, temperature and pH were taken as independent variables, and the percentage increase in glucoside isoflavones as response variable. Subsequently, low pressure processing time, solid-to-solvent ratio and pressure were optimized for higher conversion rate of aglycones. The results showed that pH 11.5, a temperature of 63 ℃ and a hydrolysis time of 49 min were found to be the optimal conditions to obtain a higher increase in glucoside isoflavones of 286.40%. The conversion rate of aglycones was 16.65% when the hydolysate was processed for 10 min at 0.25 MPa with a solid-to-solvent ratio of 1：120（g/mL）.

关 键 词：大豆苷元 碱水解 低压 转化率 响应面法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]