超声波辅助酶法提取小麦麸皮中阿魏酸的工艺研究  

Studies on technologies for extracting ferulic acid from wheat bran by ultrasound-assisted enzymatic method

作　　者：何粉霞[1] 刘国琴[1,2] 李琳[1] 龚逸[1] 柳小军[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]华南理工大学轻工食品学院,广东广州510640

出　　处：《粮食与饲料工业》2010年第8期25-27,共3页Cereal & Feed Industry

基　　金：国家自然科学基金(20976036);河南省杰出人才基金(074200510008);河南省科技攻关基金(072102270023);河南工业大学博士基金(2006BS023)

摘　　要：以小麦麸皮为原料,研究了在超声波辅助条件下利用木聚糖酶酶解小麦麸皮制备阿魏酸的最佳工艺条件。结果表明,通过正交试验确定超声波辅助酶法提取阿魏酸的最佳工艺参数为:超声功率150 W、超声时间20 min、酶解时间45 min、料液比1∶10、酶解pH5.0、加酶量1.2%、酶解温度50℃,在此反应条件下的阿魏酸的提取率为94.48%。The enzymolysis with optimum technological conditions for preparing ferulic acid from xylanase were studied. As seen from the results, the optimum tracting ferulic acid by ultrasonic-assisted enzymatic method determined through wheat barn by ultrasonic-assisted technological parameters for exorthogonal test were showed as follows： ultrasonic power 150 W, ultrasonic time 20 min, enzymolysis time 45 min, ratio of material to liquid 10 ： 1, enzymolysis pH 5.0, additive amount of enzyme 1.2% and enzymolysis temperature 50℃. Under these reaction conditions, the extraction rate of ferulic acid was 94.48%.

关 键 词：阿魏酸 提取 超声波辅助 酶解 

分 类 号：TQ914.1[化学工程]