挤压膨化预处理对大豆异黄酮浸提率的影响

Effect of the Extracting Rate of Isoflavones by Extrusion

采用以经挤压膨化预处理后的豆粕为原料,经低温脱脂后,采用溶剂法进行提取大豆异黄酮、蛋白质和总糖,与未经挤压膨化处理的豆粕相比较。结果表明,采用挤压膨化处理后的豆粕可明显提高大豆异黄酮的浸提率,浸提60 min时,大豆异黄酮浸提率可以达到90%以上,比未经积压膨化豆粕高出10%,缩短提取时间,蛋白质含量并无明显区别,糖含量略有增加。

Using the soybean meal after extrusion as raw materials, degreased in low-temperature, from which Isoflavones,protein and total soluble sugar were extracted by the solvent method ,and compared to the results with no extrusion treatment.The results showed that the extracting content of soybean isoflavones was increased through extruding, when isoflavones was extracted about 60 min, the extracting rate of isoflavones could reach above 90%, 10 points higher than no extrusion treatment, extraction time reduced. There were no significant differences in the protein content of soybean meal between extrusion and no extrusion treatment. The total soluble sugar content increased slightly.