碱解小麦麦麸制备阿魏酸的工艺条件研究  

Study on preparative condition of ferulic acid from alkali hydrolysis of wheat bran

作　　者：王金[1] 吴向阳[2] 仰榴青[3] 王希[1] 陈荣华[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]江苏大学化学化工学院,镇江212013 [3]江苏大学药学院,镇江212013

出　　处：《食品科技》2008年第4期107-109,共3页Food Science and Technology

摘　　要：研究以小麦麸皮为原料碱解制备阿魏酸的工艺条件。用淀粉酶和蛋白酶酶解除去麦麸中的淀粉和蛋白质,氢氧化钠碱解制得阿魏酸,并以阿魏酸量为考察指标通过正交试验确定碱解麦麸制备阿魏酸的最佳工艺条件。试验结果表明:酶解50 g麦麸,两种酶的最佳用量分别为:耐高温α-淀粉酶0.45 g,中性蛋白酶0.5 g;碱解麦麸制备阿魏酸的最佳工艺条件:氢氧化钠浓度1%,碱解温度85℃,碱解时间4 h;在此条件下水解50 g麦麸可获得406.2 mg阿魏酸。此工艺条件可用于小麦麦麸制备阿魏酸。Sodium hydroxide was used to release ferulic acid from wheat bran. First wheat bran was destarched and deproteined by α-amylases and protease, and then based on quantity of ferulic acid release from wheat bran by sodium hydroxide alkaline hydrolysis to decide optimal preparation condition. The result showed that optimal quantity of the two enzyme is α-amylases 0.45 g and neutral protease 0.5 g hydrolyze 50 g wheat bran respectively, and the optimal preparation condition was concentration of sodium hydroxide 1%, hydrolysis temperature 85 ℃, and hydrolysis time 4 h.

关 键 词：小麦麸皮 耐高温Α-淀粉酶 中性蛋白酶 碱解 阿魏酸 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]