离子沉淀法制备菜籽饼粕中多酚的工艺  

Preparation of Rapeseed Polyphenols from Rapeseed Meal by Ion Precipitation Method

作　　者：潘丽军[1] 韩智宏[1] 赵春华[1] 周俊[1] 

机构地区：[1]合肥工业大学生物与食品工程学院、安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2012年第18期41-44,共4页Food Science

基　　金：安徽省科技攻关计划项目(11010301012)

摘　　要：为提高菜籽饼粕的综合利用价值,采用热水浸提结合离子沉淀的方法,对菜籽饼粕中的多酚类物质进行提取纯化,并制备出菜籽多酚。在单因素试验的基础上,通过正交试验得到的最佳浸提工艺条件为浸提温度50℃、浸提时间75min、液料比13:1、浸提2次;浸提液离子沉淀的较适参数组合为氯化锌为沉淀剂、沉淀剂用量为粗提液中多酚质量的1.5倍、pH6.0,在此工艺条件下,获得的菜籽多酚成品为淡黄色粉末,得率1.66%,纯度90.03%。In order to improve the comprehensive value of rapeseed meal, hot-water extraction followed by ion precipitation was applied to prepare polyphenols from rapeseed meal. Using an orthogonal array design based on one-factor-at-a-time experiments, the optimal extraction conditions were determined as 50 ℃ of extraction temperature, 75 rain of extraction time, 1：13 of material-to-liquid ratio, and 2 of repeated extraction number. Moreover, the largest amount of rapeseed polyphenols was precipitated by adding a 1.5-fold weight excess of ZnC12 and adjusting the pH to 6.0. The obtained rapeseed polyphenols were light yellow powder and showed a yield of 1.66% and apt, dty of 90.03%.

关 键 词：菜籽多酚 蛋白质 提取 纯化 离子沉淀 

分 类 号：TQ914.1[化学工程]