响应面法优化酶法水解大豆异黄酮糖苷

采用 Design-Expert 软件中 Central Composite Design（CCD）响应面分析方法对β-葡萄糖苷酶水解大豆异黄酮糖苷的4个主要因素（水解温度、水解时间、pH 以及加酶量）进行优化。方差分析发现，影响大豆异黄酮糖苷水解最主要的因素有温度、水解时间和 pH。对各因素进行回归拟合，得到最佳实验条件分别为：温度46．2℃，反应时间94 min，pH 5．1，酶量61单位，此时大豆异黄酮苷元含量达到0．096 g·L－1，比优化前提高了22％。

Optimization of Enzymatic Hydrolysis of Soybean Isoflavone Glucoside by Response Surface Method

Using Central Composite Design of Design-Expert software,4 main factors (including temperature,hy-drolysis time,pH and enzyme dosage)in the experiment of soybean isoflavone glucoside enzymatic hydrolysis were op-timized.The temperature,hydrolysis time and pH were found to be the most important factors.Based on the results of variance analysis,the optimum conditions were temperature of 46.2℃,reaction time of 94 min,pH of 5.1 and the enzyme quantity of 61 units.The soybean isoflavone aglycone content reached to 0.096,which increased 22% more than the control.