裸燕麦麸皮β-葡聚糖微波提取工艺研究  

The Study of the Microwave-Assisted Extraction of Naked Oat Bran β-Glucan

作　　者：申瑞玲[1] 董吉林[1] 王章存[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国农学通报》2006年第10期316-320,共5页Chinese Agricultural Science Bulletin

基　　金：郑州轻工业学院博士基金项目"燕麦麸有效成分的提取及麸皮的综合利用"(2005BSJJ17)

摘　　要：以山西产的裸燕麦麸皮为原料进行了微波提取β-葡聚糖的工艺研究,分别研究了液固比、微波功率、提取时间和提取pH值对燕麦β-葡聚糖提取物得率的影响,并通过正交实验对提取工艺参数进行了优化。结果表明,在液固比为12、微波功率720W、提取时间9min、溶液pH值为10的优化条件下β-葡聚糖的得率8.31%。The suitable extraction technique for water-soluble β-glucan from ShanXi naked oat bran was obtained by microwave assisted extraction （MAE）. Effects of the water/oat bran ratio, microwave power, microwave treat time and extraction pH of β-glucan were investigated and the corresponding extraction parameters were also optimized by orthogonal test. The optimum extracting conditions were obtained as follows： the water/oat bran ratio 12, microwave power 720W, extraction time 12min and pH 10.0,the yield of β-glucan was 8.31% on the condition.

关 键 词：裸燕麦麸皮 Β-葡聚糖 微波提取 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]