亚临界水提取工艺参数对豆粕异黄酮提取效率的影响

Valeriy Sukmanov, O. Kovalchuk
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引用次数: 0

摘要

主题性。大豆加工的附带产品(豆渣、豆粕、肉饼)含有大量蛋白质,此外,还含有其他有价值的生物活性物质。其中异黄酮是研究者特别感兴趣的。亚临界水萃取是从植物原料中提取生物活性物质的一种很有前途的方法。然而,这种提取异黄酮的方法及其用于豆粕的合理参数尚未得到充分的研究。目的和方法。本工作的目的是研究亚临界水提取豆粕工艺参数(温度:120…160°С,提取时间:5…15min,水力模数:1:15…25)对提取物干物质中异黄酮含量的影响。应用实证研究方法,使用二阶正交组成大纲进行分数因子实验。使用基于高压反应器“RHP-2-500”的实验装置获得豆粕提取物样品。采用吸收分光光度法以没食子酸为单位测定干提取物中总异黄酮的含量。后果在此基础上,建立了二次插值模型。该模型将干提取材料中的总异黄酮含量与提取参数联系起来。对所构建的模型的分析使得建立合理的提取参数测量成为可能。结论和讨论。在本研究中,确定了干提取物中黄酮含量随着温度升高而急剧增长,以及工艺持续时间对该指标的影响相对较小。水力模块的影响是模糊的。异黄酮的产量最低的是水模块≈1:21,41。其含量的增加或减少导致提取物中异黄酮含量的增加。本文首次研究并建立了用亚临界水从豆粕中提取异黄酮的工艺参数的合理测度。所得结果可用于大豆异黄酮浓缩蛋白的生产工艺的研究。
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The Influence of the Parameters of the Subcritical Water Extraction Process on the Efficiency of Isoflavones Elicitation from Soy Meal
Topicality. Incidental products of soy processing (okara, meal, millcake) contain a large amount of protein, and, additionally, other valuable biologically active substances. Among them, isoflavones are of particular researchers’ interest. Subcritical water extraction is a promising method for elicitation biologically active substances from plant raw material. However, such a method of extracting isoflavones, and its rational parameters for soy meal, remain insufficiently investigated. Aim and methods. The aim of this work is to study the influence of parameters (temperature: 120...160°С, duration of extraction: 5...15 min, hydromodule: 1:15...25) of the extracting process of soy meal with subcritical water on the isoflavones content in the dry material of the extract. The empirical research method is applied, using the second-order orthogonal compositional outline for a fractional factor experiment. The samples of soy meal extract are obtained using the experimental setup, based on the high-pressure reactor “RHP-2-500”. The total isoflavones content in the dry extract material is defined in terms of gallic acid with absorption spectrophotometry method. Results. Based on the obtained results, the quadratic interpolation model is constructed. This model links the total isoflavones content in the dry extract material with the extraction parameters. The analysis of the constructed model makes it possible to establish rational measures of extraction parameters. Conclusions and discussion. In this study, the intensive growth of soflavones content in the dry extract with highing the temperature process, and a relatively small influence of the process duration on this indicator, were defined. The influence of the hydromodule is ambiguous. The lowest yield of isoflavones is noted at hydromodule ≈1:21,41. Its increase or decrease lead to the growth of isoflavones content in the extract. In this paper, for the first time, the existence of rational measures of parameters in the process of extracting isoflavones with subcritical water from soy meal is studied and established. The obtained results can be used in the elaboration of the technology for producing isoflavones enriched soy protein concentrate.
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