Effect of three pretreatments on enzymatic hadrolysis isoflavoues aglycone
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摘要: 以市售大豆异黄酮粉为样品,采用炒制、微波、烘箱加热法对其进行预处理,研究其对酶解大豆异黄酮转化大豆异黄酮苷元含量的影响。结果表明:炒制效果明显好于烘箱和微波法(p<0.05),炒制后大豆异黄酮苷元含量比烘箱、微波处理后分别增加1.238、1.240 mg/g。再运用单因素、响应曲面法对炒制条件进行优化,得到最优条件为:炒制时间103 s,炒制温度137℃,物料量13 g,此时大豆异黄酮苷元含量和转化率为13.33 mg/g、72.23%。Abstract: Frying,microwave and oven heating were used to preprocess the soy isoflavones materials commercially.The influence on the content of isoflavoues aglycone which was conversed enzymatic soy isoflavones was discussed through the preprocess method. The results showed that:frying was significantly better than the oven and microwave method(p<0.05),the content of fried isoflavoues aglycone was higher than the oven,microwave1.238,1.240 mg/g differently. Pretreatment conditions were optimized using single factor and response surface methodology to obtain results. The corrected value were frying time 103 s,frying temperature 137 ℃ and the amount of material 13 g. The content and conversion rate of isoflavoues aglycone could reached 13.33 mg/g,72.23%.
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Keywords:
- frying /
- enzymatic /
- isoflavoues aglycone /
- response surface
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