大豆皂苷的微波辅助提取工艺及对酪氨酸酶活性影响的研究

通过正交实验考察了微波提取温度、微波提取时间、料液比、提取次数对大豆皂苷得率的影响,并研究了大豆皂苷对酪氨酸酶活性的影响。结果表明:微波辅助提取大豆皂苷的较佳工艺为:微波处理时间30 min,微波处理温度40℃,料液比1∶5,提取3次。在上述条件下测得大豆皂苷得率8.11%;大豆皂苷对酪氨酸酶活性具有抑制作用,且随浓度的增加,抑制作用增强,其IC50值为222.7μg.mL-1。

Technology for Microwave-assistant Extraction of Soyasaponins from Bean Dregs and Its Effects on Tyosinase Activity

Microwave-assistant extraction technology was used to obtain soyasaponins from bean dregs and the optimum technology parameters were determined by orthogonal experiment.Tyrosinase activity was determined by the dopachrome method using L-DOPA as the substrate and the amount of dopachrome in the reaction mixture was measured by spectrophotometer.The optimum technological parameters for soyasaponins extraction were obtained as follow:microwave extraction temperature at 40℃,microwave extraction for 30 min,the solid-liquid ratio 1∶5 and extracted for 3 times.Under above conditions,the soyasaponins content in bean dregs was 8.11%.Soyasaponins had an appreciable antityrosinase activity and the inhibitory effect was enhenced with the concentration increasing,the value of half inhibitory concentration(IC50)was 222.7 μg·mL-1.