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Study on the Contents of Isoflavones of Black Beans and Soybean Extracted by Electromagnetic Cracking Method(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年05期
Page:
781-786
Research Field:
Publishing date:

Info

Title:
Study on the Contents of Isoflavones of Black Beans and Soybean Extracted by Electromagnetic Cracking Method
Author(s):
YANG Jing;  XIAO Chun-ping;  HU Dong-hua;  YU Peng
(School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun 130117,China)
Keywords:
Electromagnetic cracking method;  Black bean;  Soybean;  Isoflavone
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.05.0781
Abstract:
In order to obtain a simple and environmentally friendly method of extracting soybean isoflavone, the work used an electromagnetic cracking device. The soaked black and yellow beans were added to the device, respectively, and were electromagnetically cracked by variable-frequency and variable pressure sinusoidal alternating current. The effects of the electromagnetic cracking time on the content of isoflavones in the black and yellow beans were studied. The results showed that the isoflavone contents of soybean processed by electromagnetic cracking were considerably higher than those of soybean processed without electromagnetic cracking. The contents of isoflavones were different for the samples which were electromagnetically cracked for different time. Around 80 min, the isoflavones of the black bean reached the maximum contents. For the yellow bean, the aglycone isoflavones reached the maximum contents around 80 min and the glycoside isoflavones reached the maximum contents around 130 min. The contents of the isoflavones of black bean were considerably higher than those of the yellow bean at the same time of electromagnetic cracking. The results indicated that the electromagnetic cracking method could extract the aglycone isoflavones effectively. The electromagnetic cracking time had an effect on the content of isoflavones. Around 80 min, the aglycone isoflavones reached the maximum contents for the black and yellow beans.

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Last Update: 2018-10-08