挤压操作参数对脱脂豆粕中大豆异黄酮含量及损失率的影响

Effects of Extrusion Parameters on the Content and the Loss Rate of Isoflavones

以大豆脱脂豆粕为原料,采用五因素五水平(1/2)实施二次正交旋转组合试验设计,研究挤压操作参数对大豆异黄酮含量和损失率的影响,建立物料水分、膨化温度、模孔长度、δ段长度和螺杆转速的挤压操作参数与大豆异黄酮含量和损失率的量化模型。结果表明,单一挤压参数膨化温度、物料水分、螺杆转速及δ段长度对大豆异黄酮含量均有很大影响,优化出的最佳挤压参数的取值范围为物料水分10.7%～11.6%,膨化温度101.2～102.0℃,模孔长度30 mm,δ段长度25 mm,螺杆转速130 r/min。此条件下挤压后大豆异黄酮含量大于2 300μg/g。适宜的挤压膨化条件大豆异黄酮的损失率仅为2.44%。

Taking defatted soy flour as raw materials, the method of the quadratic orthogonal rotating combination design of five factors （ the moisture of material, the expanding temperature, the die length, the length of section 8 and ） and five levels was applied. Influences of extrusion parameters on the content and the loss rate of isoflavones were studied, and a mathematical model was established to quantitatively describe the relationship between the parameters and the content as well as the loss rate of isoflavones. Results showed that single extrusion parameters have great influence on isoflavones. The optimized system parameters of extrusion were as following ： the moisture of material 10.7% -11.6% , the expanding temperature 101.2 -102.0 ℃, the die hole length 30 mm, the length of section 8 25 mm, the screw speed 130 r/min. Under such conditions, the content of isoflavones was over 2 300 μg/g, and the loss rate of isoflavones was 2.44%.