玉米皮活性多糖提取技术  

STUDY ON THE EXTRACTION TECHNOLOGY OF POLYSACCHARIDE FROM CORN BRAN

作　　者：林松毅[1] 刘静波[1] 张巍[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品研究与开发》2009年第2期35-38,共4页Food Research and Development

基　　金：吉林省科技厅农业重点项目(20070201)

摘　　要：为了更好地开发利用玉米资源,以玉米皮为试验材料,活性多糖为研究对象,通过对比分析和L9(34)正交试验设计等研究方法,重点考察不同浸提时间、浸提温度、浸提固液比对玉米皮多糖提取率的影响。结果表明,影响玉米皮多糖提取率因素的主次关系依次是温度、料液比、浸提时间;最佳提取工艺条件为100℃,浸提时间4h,固液比1∶20,多糖提取率平均可达4.43%。In order to develop the resources of corn thoroughly, the polysaccharides in the corn bran was used as the study object. Through a comparion analysis and L9（3^4）orthogonal design, the extracting time, temperature and ratio of solid to liquid were investigated respectively, then the results indicated that, the temperature was so significant and then the ratio of solid to liquid, the extracting time. The optimal conditions in the extracting procession were as follow： temperature 100 ℃, extracting time 4 h, ratio of solid to liquid 1：20, the extracting ratio of polysaccharides could approach to 4.43 %.

关 键 词：玉米皮 多糖 提取工艺 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]