超声辅助提取豆粕植酸及其抗氧化性质研究

Ultrasound Assisted Extraction of Phytic Acid from Soybean Meal and Its Antioxidant Properties

植酸具有多种生物功能,可作为功能性食品的添加剂或药品原料起到防治多种疾病(如糖尿病、肠炎、癌症、骨质疏松、帕金森症等)的效果。豆粕中植酸含量较高,但不同提取方法对植酸的提取量影响较大。研究采用单因素和响应面优化实验,比较了浸提法和超声辅助提取法提取豆粕植酸的差异,探究了豆粕植酸最佳提取工艺,最后对植酸提取物的抗氧化性质进行表征。结果表明:豆粕植酸最优提取工艺为pH 3、温度60℃、料液比1∶12、超声时间10 min及超声功率240 W,豆粕中植酸提取量为(1.14±0.02)%,豆粕植酸中植酸提取率为(95.61±1.26)%;超声辅助提取法较浸提法提取率提升了22.45%;植酸纯度提升18.71%,为(91.86±0.79)%。所提取植酸质量浓度为1.0 g/L时,DPPH·清除率为(43.61±0.48)%,·OH清除率为(77.09±0.74)%,Fe^(2+)还原力为1.56±0.03,具有高抗氧化活性。因此,超声辅助提取豆粕植酸效率高,提取物抗氧化能力强,为植酸提取及利用提供了参考。

Phytic acid has a variety of biological functions,and can be used as an additive of functional food or raw material of medicine to prevent and treat a variety of diseases(such as diabetes,enteritis,cancer,osteoporosis,Parkinson's disease,etc.).The content of phytic acid in soybean meal is relatively high,but different extraction methods have a significant impact on the extraction amount of phytic acid.In this study,single factor and response surface optimization experiments were used to compare the differences between the extraction method and ultrasonic assisted extraction method for extracting phytic acid from soybean meal,the optimal extraction process for phytic acid from soybean meal was explored,and the antioxidant properties of phytic acid extract was finally characterized.The results indicated that the optimal extraction process for phytic acid from soybean meal was pH of 3,temperature of 60℃,solid-liquid ratio of 1∶12,ultrasonic time of 10 minutes,and ultrasonic power of 240 W.The amount of phytic acid extracted from soybean meal was(1.14±0.02)%,and the extraction rate of phytic acid from soybean meal was(95.61±1.26)%;compared to the extraction method,the ultrasonic assisted extraction method increased the extraction rate by 22.45%;the purity of phytic acid increased by 18.71%to(91.86±0.79)%.When the extracted phytic acid mass concentration was 1.0 g/L,the DPPH·clearance rate was(43.61±0.48)%,the·OH clearance rate was(77.09±0.74)%,and the Fe^(2+) reducing power was(1.56±0.03),indicating high antioxidant activity.Therefore,ultrasound assisted extraction of phytic acid from soybean meal had high efficiency and strong antioxidant ability,providing a reference for the extraction and utilization of phytic acid.