从花生壳中提取菲汀的新工艺研究  

Study on new technology of extracting phytin from peanut shell

作　　者：廖雪义[1] 刘文宽[1] 吴传兵[1] 余海忠[1] 

机构地区：[1]襄樊学院化学工程与食品科学学院,襄樊441053

出　　处：《食品科技》2010年第7期222-225,共4页Food Science and Technology

摘　　要：以花生壳中的菲汀提取率为考察指标,通过单因素试验和正交试验对花生壳菲汀提取工艺中的浸泡料液比、中和方式、浸泡时间、浸泡温度和酸浓度进行了研究。结果表明,从花生壳中提取菲汀的最佳工艺条件为:料液比为1:5,二段中和法,浸泡时间为7h,浸泡温度为70℃,盐酸浓度为0.15mol/L,在此条件下,花生壳菲汀提取率为0.93%。Extraction rate of phytin of peanut shell was used as the intex,the optimal technological conditions for extracting phytin were determined through single factor experiments with defferent solid-liquid ratio,method and pH value for neutralization,and orthogonal experiment of soking condition.The results showed that the optimal technological conditions for extracting phytin were as follows：Soking peanut shell in 0.15 mol/L HCl for 7 h with temperature of 70 ℃,solid-liquid ratio of 1：5,neutralizing pH to 8.5 with lime milk and NaOH,under such conditions,the yield of phytin reached 0.93%.

关 键 词：花生壳 菲汀 提取 新工艺 

分 类 号：TS209[轻工技术与工程—食品科学]