Ultrasound Assisted Extraction of Phytic Acid from Soybean Meal and Its Antioxidant Properties
Phytic acid has a variety of biological functions,and can be used as an additive of functional food or raw material of medicine to prevent and treat a variety of diseases(such as diabetes,enteritis,cancer,osteoporosis,Parkinson's disease,etc.).The content of phytic acid in soybean meal is relatively high,but different extraction methods have a significant impact on the extraction amount of phytic acid.In this study,single factor and response surface optimization experiments were used to compare the differences between the extraction method and ultrasonic assisted extraction method for extracting phytic acid from soybean meal,the optimal extraction process for phytic acid from soybean meal was explored,and the antioxidant properties of phytic acid extract was finally characterized.The results indicated that the optimal extraction process for phytic acid from soybean meal was pH of 3,temperature of 60℃,solid-liquid ratio of 1:12,ultrasonic time of 10 minutes,and ultrasonic power of 240 W.The amount of phytic acid extracted from soybean meal was(1.14±0.02)％,and the extraction rate of phytic acid from soybean meal was(95.61±1.26)％;compared to the extraction method,the ultrasonic assisted extraction method increased the ex-traction rate by 22.45％;the purity of phytic acid increased by 18.71％to(91.86±0.79)％.When the extracted phytic acid mass concentration was 1.0 g/L,the DPPH·clearance rate was(43.61±0.48)％,the·OH clear-ance rate was(77.09±0.74)％,and the Fe2+reducing power was(1.56±0.03),indicating high antioxidant ac-tivity.Therefore,ultrasound assisted extraction of phytic acid from soybean meal had high efficiency and strong an-tioxidant ability,providing a reference for the extraction and utilization of phytic acid.
万方数据
维普
