在亚临界水提取过程中,大豆异黄的热转化动力学和溶解性
Jun-Hye An1, Min-Jung Ko2, Myong-Soo Chung1
1Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, South Korea.
Food chemistry
|May 28, 2023
概括
对大豆异黄的亚临界水提取表明,马洛尼尔基尼斯是不稳定的. 乙基尼斯,基尼斯和基尼斯的最佳温度各不相同,转化途径在更高的温度下发生转变.
科学领域:
- 食品化学和加工 食品化学和加工
- 生物化学工程 生物化学工程
- 反应动力学反应动力学
背景情况:
- 异黄是大豆中的关键生物活性化合物.
- 了解它们在提取过程中的稳定性和转化对于食品加工至关重要.
- 亚临界水提取 (SWE) 是提取植物化合物的有效方法.
研究的目的:
- 研究大豆在SWE过程中异黄的转化.
- 为了建模这些转换的反应动力学.
- 为了确定特定的异黄的最佳提取温度.
主要方法:
- 用100°C至180°C的低临界水在3到30分钟的温度下提取大豆异黄.
- 应用了第一阶反应动力学建模来分析转换率和激活能.
- 研究了分子结构 (基和氧基) 和提取行为之间的关系.
主要成果:
- 马洛尼尔基尼斯具有最低的热稳定性,在100°C以上显著降解.
- 鉴定出最佳提取温度为乙基尼斯120°C,基尼斯150°C,基尼斯180°C.
- 反应动力学表明,随着温度的增加,反应的速度会增加,在较低的温度下,乙基尼斯的转化占主导地位,而在180°C时,基尼斯的降解变得突出.
结论:
- 在SWE过程中异黄的转化取决于温度,可以使用第一阶动力学来建模.
- 提取温度显著影响大豆异黄的产量和特征.
- 分子结构与异黄的热稳定性和最佳提取条件相关.
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