电磁裂解法提取大豆总酚及其抗氧化性研究  

Study on the extraction of total phenols from soybean by electromagnetic cracking method and its antioxidant activity

作　　者：齐伟辰[1] 汲丽丽 李双燕 杨晶[1] 陈新[1] QI Wei-chen;JI Li-li;LI Shuang-yan;YANG Jing;CHEN Xin(School of Pharmaceutical Sciences,Changchun University of Chinese Medicine,Changchun 130117,Jilin,China)

机构地区：[1]长春中医药大学药学院,吉林长春130117

出　　处：《粮食与油脂》2023年第5期44-48,共5页Cereals & Oils

基　　金：2022年度吉林省教育厅科学研究项目(JJKH20220879KJ);2022年度吉林省卫生健康科技能力提升项目(020100392);长春中医药大学大学生创新创业训练计划项目(S202110199086,202210199030)。

摘　　要：以水为浸提溶剂,采用电磁裂解法提取大豆总酚,考察电磁裂解时间对总酚含量和抗氧化性的影响,并进行毒性试验。结果表明:电磁裂解处理后大豆总酚含量明显高于未经电磁裂解处理的大豆,当电磁裂解时间为65 min时,大豆总酚含量最高为1970μg/g,此时其抗氧化性最强,且安全无毒。Using water as the extraction solvent,the total phenols of soybean were extracted by electro⁃magnetic cracking method.The effect of electromagnetic cracking time on the total phenols content and antioxidant activity were investigated,and toxicity tests was conducted.The results showed that the total phenolic content of soybean after electromagnetic cracking treatment was significantly higher than that of soybean without electromagnetic cracking treatment.When the electromagnetic cracking time was 65 min,the maximum total phenolic content of soybean was 1970μg/g,at which point its antioxidant activity was strongest,and it was safe and non⁃toxic.

关 键 词：电磁裂解法 大豆 总酚 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]