Ultrasound And Microwave Assisted Extraction Of Black Beans And Its Biological Activity Research Of Isoflavones

In recent years,the potency and utilization potential of isoflavones have been widely concerned.Black beans contain a certain amount of isoflavone substances,such substances with antioxidant,anti-high cholesterol,anti-cholesterol and other biological activity.Soy isoflavones in nature is very limited resources,and soy isoflavones have been extracted from soybean mostly.But black beans have nutrition and medicinal value higher than soybean isoflavone extraction,so the extraction of isoflavones from black beans can increase the added value and effective for comprehensive utilization.In this study,the extraction of black beans flavonoids technology was fully studied from black bean.Firstly,the isoflavone was extracted by traditional ethanol method,and then extracted by ultrasonic microwave-assisted extraction.The basic issue in the optimum extraction of black bean isoflavones on the separation and purification of soybean isoflavones and the soybean isoflavone purified antioxidant,antibacterial and other biological activity field were studied,which provided the basic theory and scientific basis for the development and application of the pharmacological activity and edible value of isoflavones.The main conclusions are as follows:(1)Based on the single factor test,then select the ethanol concentration,ultrasonic power,microwave irradiation time three main factors that influence the yield of black beans isoflavone.The extraction process was optimized with the yield of isoflavone as response value,and build a mathematical regression model based on it.Revised the optimal reaction conditions as follows: the liquid-solid rate is 1:20(mL/g),ethanol volume is 62%,ultrasonic power is 310 W,microwave power is 420 W,microwave radiation time 120 s.Under the condition,the black beans isoflavones yield is 0.473% plus or minus 0.005%.(2)After experiment found that AB-8 type macroporous resin have the best effect of adsorption parsing on the purification of black beans isoflavones.After optimization of response surface,it was found that the concentration of sample solution was modified to 7.76mg/mL,and the pH value was 2.27,the adsorption rate was 2mL/min,elution with 60% ethanol,the elution volume was 4 times the volume of resin.Under these condition,the purity of black soybean isoflavone can reach 72.42%,it was nearly three times higher than that before purification,and increased by 3.36% than before optimization,percent recovery is 81.34%.After purification,the isoflavone of black soybean was passed through the column once more,the purity was 78.56%,the recovery rate was up to 81.66%,and the purity was increased by about 8.48%..Analysis by ultra performance liquid relative black soybean isoflavone components,which contains genistin,genistein,daidzein,daidzin four components.(3)Study on antioxidant activity of isoflavones from black bean: the antioxidant activity of purified soybean isoflavones was compared with that of BHT.The results showed that scavenging ability of hydroxyl radicals of soybean isoflavone was 52.43% when the mass concentration was 300?g/mL,and when the mass concentration of 300 ?g/mL,the clearance rate of DPPH was 76.01%.The Black beans isoflavones super oxide free radical scavenging effect would be increased with the mass concentration decreases,and its reducing power is significantly weaker than butylated hydroxytoluene.(4)Study on the antibacterial activity of purified soybean isoflavones: The results showed that the purified isoflavones had different inhibitory effects on Escherichia coli,Staphylococcus aureus,Salmonella and Bacillus subtilis.Their bacteriostatic circle respectively is 16.5 mm,9.0 mm,18.1 mm and 14.4 mm.From the extent of inhibition,the inhibitory effect of black soybean isoflavones on Bacillus subtilis,Escherichia coli and Salmonella Staphylococcus aureus was low inhibition,medium sensitive,highly sensitive and highly sensitive.