电磁裂解法提取的黑豆和黄豆异黄酮含量研究

Study on the Contents of Isoflavones of Black Beans and Soybean Extracted by Electromagnetic Cracking Method

为获得一种提取大豆异黄酮的简易环保方法,将水浸泡的黑豆或黄豆加入到电磁裂解装置中,通过变频变压正弦交流电作用于大豆,对其进行电磁裂解,分析不同裂解时间对黑豆和黄豆中各异黄酮类含量的影响,探讨电磁裂解法的提取效果。结果显示:电磁裂解处理后豆类异黄酮含量明显高于未经电磁裂解处理。电磁裂解处理时间不同,大豆异黄酮含量不同。电磁裂解时间约为80 min,黑豆异黄酮含量最高,黄豆苷元类异黄酮含量最高;电磁裂解约130 min黄豆葡萄糖结合型苷含量最高。且在相同的电磁裂解时间,黑豆各异黄酮类含量明显高于黄豆。研究结果表明电磁裂解法在提取黄豆和黑豆中的苷元类异黄酮方面有很大的优势,且提取效果因电磁裂解时间的不同而有所差异。电磁裂解时间约为80 min时,黑豆和黄豆中苷元类异黄酮的提取效果最好。

In order to obtain a simple and environmentally friendly method of extracting soybean isoflavone, the work used an electromagnetic cracking device. The soaked black and yellow beans were added to the device, respectively, and were electro-magnetically cracked by variable-frequency and variable pressure sinusoidal alternating current. The effects of the electromag-netic cracking time on the content of isoflavones in the black and yellow beans were studied. The results showed that the isofla-vane contents of soybean processed by electromagnetic cracking were considerably higher than those of soybean processed with-out electromagnetic cracking. The contents of isoflavones were different for the samples which were electromagnetieally cracked for different time. Around 80 rain, the isoflavones of the black bean reached the maximum contents. For the yellow bean, the aglycone isoflavones reached the maximum contents around 80 min and the glycoside isoflavones reached the maximum contents around 130 min. The contents of the isoflavones of black bean were considerably higher than those of the yellow bean at the same time of electromagnetic cracking. The results indicated that the electromagnetic cracking method could extract the agly-cone isoflavones effectively. The electromagnetic cracking time had an effect on the content of isoflavones. Around 80 min, the aglycone isoflavones reached the maximum contents for the black and yellow beans.