中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 大豆芽中异黄酮的超声波-微波协同提取及其抑菌活性分析 中国油料作物学报 2017,39 (2) 245-252
Position: Home > Articles > Microwave-ultrasound assisted extraction of isoflavone from soybean sprouts and its antibacterial activity Chinese Journal of Oil Crop Sciences 2017,39 (2) 245-252

大豆芽中异黄酮的超声波-微波协同提取及其抑菌活性分析

作  者：
朱春燕;王飞霞;李璐;安叶娟;来吉祥;张华峰;王凤忠
单  位：
中国农业科学院农产品加工研究所;陕西师范大学食品工程与营养科学学院
关键词：
豆芽;大豆异黄酮;超声波-微波协同提取;粒度分析;金黄色葡萄球菌;大肠杆菌
摘  要：
以垦农4号大豆的豆芽为原料,通过正交试验优化了大豆芽中异黄酮的超声波-微波协同提取工艺,使用激光粒度分析方法考察了大豆芽样品提取处理后的粒度分布情况,采用二倍稀释法和牛津杯法评价异黄酮提取物对大肠杆菌和金黄色葡萄球菌的抑制作用。大豆芽异黄酮的最佳超声波-微波协同提取工艺条件为:乙醇溶液体积分数50%,料液比1∶25(g·mL~(-1)),提取温度65℃,提取时间250s,该条件下提取率为0.387%;超声波-微波协同提取工艺下大豆芽样品粒度高于热水浴提取。超声波-微波协同提取法对大豆芽异黄酮提取效果较好的原因可能是超声波和微波协同处理使样品粉末结构变得松散、体积变大,从而促进了异黄酮与提取溶剂之间的传质作用。大豆芽异黄酮提取物对金黄色葡萄球菌有较好的抑制作用,最小抑菌浓度为265 mg·mL~(-1),对大肠杆菌没有明显的抑制效果。
译  名：
Microwave-ultrasound assisted extraction of isoflavone from soybean sprouts and its antibacterial activity
作  者：
ZHU Chun-yan;WANG Fei-xia;LI Lu;AN Ye-juan;LAI Ji-xiang;ZHANG Hua-feng;WANG Feng-zhong;College of Food Engineering and Nutritional Science,Shaanxi Normal University;International Joint Research Center of Shaanxi Province for Food and Health Sciences;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences;Key Laboratory of Ministry of Agriculture for Agro-products Processing;
关键词：
soybean sprouts;;soybean isoflavone;;ultrasound-microwave assisted extraction;;particle size;;Staphylococcus aureus;;Escherichia coli
摘  要：
A procedure for ultrasound-microwave assisted extraction of isoflavone from sprouts of Kennong 4soybean was optimized using the orthogonal test. The particle size distribution of sprout samples after extraction was determined by laser diffraction particle sizing method. The antibacterial activities of isoflavone extract against Escherichia coli and Staphylococcus aureus were analyzed by broth dilution method and Oxford cup method. The results showed that the optimal extraction condition included ethanol concentration of 50%(V/V),material-liquor ration1∶ 25( g·mL~(-1)),extraction temperature 65℃,and extraction duration 250 s. The best extraction rate of 0. 387 was achieved under this condition,and particle size of soybean sprout samples from ultrasound-microwave assisted extraction was significant increased than that from heating extraction,which indicated that the loosened structure and increased volume of samples after extraction by microwave-ultrasound synergism could facilitate the mass transfer between isoflavone and extraction. Isoflavone extract had significant antibacterial effect against Staphylococcus aureus,and the minimum inhibitory concentration( MIC) was 265mg·mL~(-1),however,had little effect on Escherichia coli.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46