National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, P.O. Box 353, Beijing 100190, China.
National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, P.O. Box 353, Beijing 100190, China.
Food Chem. 2011 Jun 15;126(4):1934-8. doi: 10.1016/j.foodchem.2010.12.025. Epub 2010 Dec 21.
The effects of steam explosion on the extraction and conversion of flavonoids from sumac fruits were studied. Steam explosion caused the reduction of particle size and led to the formation of large fissures and micropores on the sumac fruit coat. However, there was little change in total flavonoid content. A study of the process kinetics showed that the flavonoid yield of sumac fruits steam-exploded at 200°C for 5min reached the maximum of 19.65mg/g dry weight at 20min, which was about 8-fold higher than that of the raw sample. In addition, quercitrin (quercetin-3-O-rhamnoside), the dominant flavonoid in sumac fruits, was deglycosylated and converted into quercetin by steam explosion. The conversion ratio was 84.51% under the steam explosion condition of 200°C for 5min. It can be concluded that steam explosion is a promising process for application in flavonoid extraction and conversion in the food industry.
研究了蒸汽爆破对金缕梅果实中类黄酮提取和转化的影响。蒸汽爆破导致颗粒尺寸减小，并在金缕梅果实表皮形成大裂缝和微孔。然而，总类黄酮含量变化不大。过程动力学研究表明，200°C 下蒸汽爆破 5min 的金缕梅果实的类黄酮得率在 20min 时达到最大值 19.65mg/g 干重，约为原始样品的 8 倍。此外，金缕梅果实中主要的类黄酮槲皮素（槲皮素-3-O-鼠李糖苷）通过蒸汽爆破发生去糖基化，并转化为槲皮素。在 200°C 下蒸汽爆破 5min 的条件下，转化率为 84.51%。可以得出结论，蒸汽爆破是一种很有前途的工艺，可应用于食品工业中的类黄酮提取和转化。
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