燕麦β-葡聚糖的冻融法提取及其结构表征  

Extraction of Oat β-Glucan by Freeze-thaw Method and Structure Characterization of the Product

作　　者：吴佳[1,2] 林向阳[1] 黄迪惠[2] 谢笔钧[2] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国食品学报》2011年第4期48-54,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家十一五支撑计划传统食品功能化研究(2006BAD27B09)子项目

摘　　要：目的:研究燕麦β-葡聚糖的冻融提取方法。方法:采用热水浸提-冻融循环提取燕麦β-葡聚糖,研究内源酶活性、水浸提温度和时间、燕麦β-葡聚糖质量分数和冻融次数等因素对β-葡聚糖得率和纯度的影响规律。采用气相色谱、红外光谱和核磁共振等手段对纯化的β-葡聚糖进行结构表征。结果:不灭内源酶活,55℃提取2h,将提取液浓缩至β-葡聚糖质量分数为1%,冻融3次,燕麦β-葡聚糖的得率为1.5%,纯度92%。通过仪器分析的方法证实冻融法提取到的物质是β-葡聚糖。结论:采用冻融法,不必添加任何化学试剂和酶,仅凭借冻融这一物理过程即可得到较高纯度的燕麦β-葡聚糖。Objective： To investigate extraction of oat β-glucan by freeze-thaw cycles. Methods： Oat β-glucan was extracted by hot water and the resulted solution was treated by freeze-thaw cylces. The factors had effect on the yield and purity of β-glucan was studied including endogenous enzyme activity,water extraction temperature and time,β-glucan mass fraction of the solution,and freeze-thaw cycles. GC,IR,and NMR was used to characterize the structure of the purified β-glucan. Results： When endogenous enzyme was not deactivated,oat flour was extracted by 55 ℃ water for 2 hours,the resulted solution was condensed to a mass fraction of about 1% β-glucan and underwent 3 freeze-thaw cycles,the oat β-glucan product with a yield of 1.5% and purity of 92% was obtained. The product was confirmed to be oat β-glucan by instrumental analysis. Conclusion： Oat β-glucan could be extracted by freeze-thaw cycles,a physical process without any chemicals and additional enzymes,and high purity β-glucan could be obtained.

关 键 词：燕麦 Β-葡聚糖 冻融 提取 结构表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]