麦麸多糖微波提取工艺的优化  

Optimization of microwave extraction technology for wheat bran polysaccharides

作　　者：王吉中[1] 尧俊英[1] 王丽娟[1] 许春平[1] 李林轩[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450000

出　　处：《郑州轻工业学院学报（自然科学版）》2011年第4期13-16,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：郑州市科技科技攻关项目(10PTGG339-2)

摘　　要：研究了微波法提取麦麸多糖的工艺条件.考察了功率、时间、料液比3种因素对麦麸多糖提取率的影响,采用正交试验对工艺条件进行优化,得出最佳工艺条件为:功率320 W,时间90 s,料液比1∶30.在此工艺条件下,麦麸多糖得率为6.57%.在显著性水平α=0.05时,微波时间对多糖得率具有显著性的影响.与传统的热水浸提法相比,微波提取法因其有提取时间短和多糖得率高的优点,具有潜在的应用价值.Microwave extraction of wheat bran polysaccharides was investigated.The effects of microwave power,microwave time,and material ratio on the extration percentage was studied.Orthogonal design was adopted to optimize the extraction conditions.Power 320 W,time 90 s and liquid/solid ratio 1∶30 were found to be the most suitable extraction condition.Under the optimum conditions,the wheat bran polysaccharides yield was 6.57%.The factor of time affected the polysaccharides yield significantly when α=0.05.Compared with the former experimental results of hot water extraction,microwave extraction method has the advantage of higher extraction speed and higher extracting rate.So,microwave extraction method could be applied in the industry.

关 键 词：麦麸多糖 微波法 提取工艺 

分 类 号：TB331[一般工业技术—材料科学与工程]