超声强化提取啤酒糟水溶性多糖的工艺研究  

Study on Extraction of Water Soluble Polysaccharide from Brewer s Spent Grain

作　　者：朱杰[1] 李琳[1] 何元哲[1] 付全意[1] 黄玲玲[1] 别平平[1,2] 李冰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]佛山中华吴华丰淀粉有限公司,广东佛山528000

出　　处：《食品科学》2009年第24期47-50,共4页Food Science

基　　金：广东省教育厅产学研基地科技成果转化重大项目(cgzhzd0704);广东省科技攻关项目(2007B020801001)

摘　　要：为获得啤酒糟水溶性多糖的工艺条件,采用超声强化法提取啤酒糟多糖,确定最佳工艺条件为超声功率180W、超声温度70℃、超声时间15min、液固比25:1(ml/g),在此条件下多糖的得率为5.79%。经过初步纯化,多糖质量分数达到了92.59%。结果表明,超声可有效强化提取啤酒糟水溶性多糖。Brewer s spent grain （BSG） contains about 28% （db） water soluble polysaccharide, which could be a good resource of the plant polysaccharide. The extraction of water soluble polysaccharide of BSG under ultrasonic assistance was carried out. The optimum extraction conditions were found at the ultrasonic power of 180 W, extraction temperature of around 70 ℃, 15 min of ultrasonic treatment time, and the ratio of liquid to solid of 25：1 （ml/g）. Under this condition, the yield of polysaccharide was up to 5.79%. Though the preliminary purification, the water soluble polysaccharide from BSG reached 92.59%. The results revealed that the extraction of water soluble plant polysaccharide was efficiently enhanced by ultrasound assistance.

关 键 词：超声 啤酒糟 水溶性多糖 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]